Savory Breakfast Muffins

This ad will not print with your recipe

Print Options

Font Size
Include:
Savory Breakfast Muffins
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 Member
total:
45 mins
Servings:
12
Savory Breakfast Muffins

Ingredients

Directions

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

    Advertisement

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

  • 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).

  • 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.

Tips

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.

Tips

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
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/26/2022
This ad will not print with your recipe
Ads will not print with your recipe Advertisement