Savory Breakfast Muffins

Name: Savory Breakfast Muffins
Total time: 45 min
Ingredients: 2 cups whole-wheat flour; 1 cup all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon freshly ground pepper; ¼ teaspoon salt; 2 eggs; 1 ⅓ cups buttermilk; 3 tablespoons extra-virgin olive oil; 2 tablespoons butter, melted; 1 cup thinly sliced scallions, (about 1 bunch); 3/4 cup diced Canadian bacon, (3 ounces); ½ cup grated Cheddar cheese; ½ cup finely diced red bell pepper

Rating: 3.49 stars

47 Ratings
16 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, April/May 2005

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Recipe Summary

total:

45 mins

Servings:

Nutrition Profile:

High Fiber

Low Added Sugars

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

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Step 2

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
Step 3

Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Step 4

Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Tips

Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Tip
Reheat & Run
Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

Serving Size: 1 muffin

Per Serving:

231 calories; protein 9.2g; carbohydrates 28.6g; dietary fiber 3.3g; sugars 1.9g; fat 9.3g; saturated fat 3.2g; cholesterol 45.5mg; vitamin a iu 441.7IU; vitamin c 9.9mg; folate 14.8mcg; calcium 149.2mg; iron 1.5mg; magnesium 9.2mg; potassium 212.1mg; sodium 368.5mg; thiamin 0.2mg.

Exchanges:

1 1/2 starch, 1/2 meat, 1 fat

Reviews (16)

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47 Ratings

5 star values: 5
4 star values: 30
3 star values: 2
2 star values: 3
1 star values: 7

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EatingWell User

09/11/2013

I didn't mind them but everyone else did Very practical muffin but needed a bit more flavour either in spices or add more cheese. The fact that they are not sweet disappointed others but I was fine with it. I will make these again but with some changes. Pros: Complete breakfast in one muffin great for work! Cons: could use more flavour more cheese Read More

EatingWell User

02/16/2012

Yum! 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 cheese...it kind of got lost! Super easy nice alternative to sweet muffins Pros: Quick Easy Read More

EatingWell User

10/30/2011

we used cooked bacon instead of canadian and substituted diced green chilis for the pepper. then we paired these with the mini quiches. we opened the muffins and put the quiches in the middle. great stuff. anonymous fairfield ca Read More

EatingWell User

10/30/2011

I thought these were a little bland. I want to try them again but next time I will sub stone ground cornmeal for 1/2 the whole wheat and use canned green chiles (medium not mild) in place of the red pepper. I also think you need to use extra sharp cheddar to get any taste of cheese in them. I think it's worth playing with these because they make such a great quick breakfast especially paired with the mini quiches also in this issue. Read More

toni

10/30/2011

Absolutely loved them! Read More

EatingWell User

10/30/2011

I made these substitutions because I didn't have all the ingredients: 1 cup each of rice plain & wholewheat flour regular bacon sweet marinated pepper strips (from a jar) leeks extra fresh pepper. It is a keeper! The hardest part was waiting the 5 minutes to cool them! cut up really really small for a better flavor infusion Sarah Schuylerville NY Read More

EatingWell User

10/30/2011

Well the muffin was disappointing. I like the texture the whole wheat flour was definitely a plus on that. It did seem bland - in fact my husband hated them. I didn't think they were too bad. Probably won't make again. jennifer KY Read More

ruthiemum_9@hotmail.com

10/30/2011

These "savoury scones" are very popular in New Zealand and are part of the staple down there. We eat them with butter and they are plain that's the way they are supposed to be. North American's are so used to sweet and over the top spice that I can understand how these would rate as needing some oomph! Read More

Jillian N.

10/29/2011

Tasty but.... For my "Canadian bacon" I used the type similar to ham. Since I don't like red peppers I used a can of diced chiles which worked well. Previous reviews had mentioned not tasting the cheese. I used a cup of shredded sharp cheddar and still did not taste it. If I were given one of these muffins and didn't know there was cheese in it- I never would have guessed it but still enjoyed them. They were slighty disappointing knowing that there was cheese- and you couldn't taste it. Perhaps I'll try diced extra sharp cheddar next time. Pros: hearty filling Read More

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