Savory Breakfast Muffins

April/May 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (235 votes)

If you're tired of sweet breakfast muffins or just looking for a savory breakfast, try these--you'll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.

"When I took my first bite I said to myself "Where's the sweet?" I expected a muffin to be sweet. After eating one, I decided to try part of another with a tablespoon of All Fruit Blueberry (30 Cal/tbs). That did the trick. These could...
Savory Breakfast Muffins

43 Reviews for Savory Breakfast Muffins

Great Breakfast

I tried these for a birthday celebration at work, but saved a few for my breakfast. They went so fast and people wanted more so I wound up bringing the rest to work as well. We put some low fat garden herb cream cheese spread on them which was fabulous!

Quick and Easy
Good Idea Poor Execution

These make a much better biscuit than muffins. When I split them and added a scrambled egg and cheese it was a filing breakfast. By themseves they are really lacking in flavor and I used regular bacon. Maybe double the add in ingredients? I even added jalapeno to the mix. Honestly they make better drop biscuits with some sort of filing like eggs and ham for a completely filling breakfast.


Didn't have scallions, so I used a combo of red onion and leeks, and carmelized them first! I also added some fresh jalapenos for a little kick! Only thing I'll try next time is more kind of got lost! Super easy, nice alternative to sweet muffins

Quick, Easy
Great Grab-N-Go Breakfast!

Easy to make and they taste great! They are very hearty and relatively healthy, so they will be a great Grab-N-Go breakfast for someone like me who doesn't like to wake up early enough to eat before running to work. It makes a decent sized batch too, though I can't see them lasting long with kids in the house!

Easy, delicious

The first time I made these, the dough turned out very dry, resulting in dry and not very good muffins. I'm trying them again with about 2/3-3/4 of the dry ingredients without changing the wet ingredients' measures. The dough looks better, so we'll see how the muffins themselves turn out.


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