Savory Breakfast Muffins Recipes

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SAVORY BREAKFAST MUFFINS

A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.

Provided by Marsha Eibert

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 35m

Yield 12

Number Of Ingredients 12



Savory Breakfast Muffins image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25, until golden brown.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 22.8 g, Cholesterol 48.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 4.9 g, Sodium 393.7 mg, Sugar 3.2 g

4 slices bacon
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons white sugar
1 tablespoon wheat germ
½ teaspoon salt
2 eggs, beaten
⅓ cup milk
1 cup canned cream-style corn
¼ cup butter, melted
¼ cup vegetable oil

SAVORY MORNING MUFFINS

Provided by Valerie Bertinelli

Time 30m

Yield 8 servings

Number Of Ingredients 11



Savory Morning Muffins image

Steps:

  • Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
  • Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
  • Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

6 tablespoons unsalted butter, melted and cooled, plus more for the muffin tin
1 1/2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon dried sage
1/2 cup cooked, crumbled breakfast sausage
1/2 cup shredded sharp Cheddar
1 scallion, chopped
3 tablespoons heavy cream
2 large eggs

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