Savoury Breakfast Muffins Food

25 BEST SAVORY MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory muffin in 30 minutes or less!

SAVORY BREAKFAST MUFFINS

Steps:

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

SAVOURY CHEESE MUFFINS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan).
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
• Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
• Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

SAVORY MORNING MUFFINS

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.

MEDITERRANEAN SAVOURY MUFFINS

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• Brush a 12 hole standard muffin tin generously with butter
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times.
• Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
• Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

SAVORY MUFFINS

Steps:

• Sieve the plain flour and baking powder, set aside.
• In a mixing bowl, add olive oil, butter, salt, green chili paste and coriander leaves and mix well with a whisk. Slowly add the egg mixture and mix well.
• Add half of the flour mixture and fold with a spatula. Next add half of the milk and gently fold to combine. Add the remaining flour and fold, followed by the rest of the milk.
• Next add the boiled sweet corn kernels, green peas and grated cheese and fold to combine.
• Spoon batter into paper cups or muffin pans that are lined with paper liners. Sprinkle some grated cheese on top (optional).
• Bake at 180 C for 18-20mins or until a tooth pick inserted into the centre comes out clean.
• Best served hot or warm from the oven.

GLUTEN FREE SAVOURY MUFFINS (PALEO & DAIRY FREE)

Steps:

• Preheat your oven to 180°C/355°F.
• Add the dry ingredients into a large bowl.
• In a separate bowl add the eggs and whisk then add the coconut oil and almond milk.
• Add the wet ingredients into the bowl with the dry ingredients and mix together.
• Add the vegetables and stir through the mixture.
• Spoon the mixture into prepared muffin tins. Top with sunflower seeds and fresh thyme.
• Bake for 15-20 minutes until the muffins are a light golden brown and a toothpick or skewer comes out clean or with just a couple of crumbs* See additional recipe notes in blog post.
• Once the muffins are cool enough to handle transfer to a cooling rack.
• Store the muffins in an airtight container in the fridge with a paper towel placed in the bottom of the container.

SAVOURY BREAKFAST MUFFINS

Steps:

• Preheat the oven to 190°C, fan 170°C, gas mark 5. Line 9 holes of a 12-hole muffin tin with paper cases.
• Mist a frying pan with cooking spray and put over a medium heat. Fry the bacon for 2-3 minutes, turning occasionally, until golden, then remove from the heat and set aside.
• In a large bowl, combine the flours, baking powder and bicarbonate of soda, then season.
• In a separate bowl, beat together the cooled melted spread, eggs, milk and cheese and add to the dry ingredients. Mix well, then stir in the bacon, tomatoes and chives until combined.
• Divide the mixture between the muffin cases and bake for 25-30 minutes, or until risen and golden.

SAVOURY BREAKFAST MUFFINS

Steps:

• Preheat oven to 356 F/180 C. To make the muffin dough, sift flour and baking powder with a flour sifter in a large bowl. Place eggs, olive oil, milk, salt, and pepper in a separate bowl to taste and mix with a hand whisk. Pour this preparation into a dry mixture and combine well.
• , cut fresh figs into medium-sized pieces. Next, cut the smoked ham into triangles or squares. Also, prepare grated Gruyere cheese. Add figs, ham, and cheese into the principal preparation and gently mix with a rubber spatula.
• Butter wells of a muffin pan and pour the dough, filling up to two-thirds. Bake for 15 to 20 minutes. Check readiness of muffins with a toothpick: if it comes out dry, the muffins are ready. Remove them from the mold and let them cool on a wire rack. Serve immediately.

SAVORY KETO BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Add bacon to a medium skillet over medium heat. Cook, stirring occasionally, until bacon is crisp, about 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Use accumulated bacon fat from the skillet to grease a standard 12-cup muffin tin.
• In a large bowl, whisk to combine eggs, milk, and coconut flour. Season with salt and pepper. Add spinach and bacon and stir to combine. Divide among muffin tins and top with ricotta and pesto.
• Transfer to oven and bake until just cooked through, about 14-16 minutes. Serve warm or at room temperature.

SAVORY BREAKFAST MUFFINS

Steps:

• In a large bowl, combine the flours, baking powder, baking soda, salt and pepper. In another bowl, combine the eggs, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in remaining ingredients., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

SAVORY OATMEAL BREAKFAST MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray.
• Heat the olive oil in a medium skillet over medium heat and add the bell pepper and chicken sausage. Cook 3-4 minutes until the peppers start to soften and the sausage is browned. Stir in 1/3 cup of scallions. Remove from heat.
• Whisk the oats, flour, baking powder, salt, garlic powder, and thyme together in a large mixing bowl. Stir in the sausage mixture from the pan and all of the cheese except for 2 tablespoons (which will be used for the topping).
• Whisk the eggs, milk, and butter together in another bowl. Pour the wet ingredients into the dry ingredients and stir until just combined.
• Spoon the batter into the muffin pan, making 12 muffins. Sprinkle the tops with some sliced scallions and cheese. Bake in the center of the oven for 16-18 minutes, until the muffins are puffed up and cooked through. Remove from oven and cool on a wire rack for 10 minutes before serving.

SAVORY VEGETABLE BREAKFAST MUFFINS

Steps:

• If you plan to bake these with your kids, check !here to see how I baked these with Little A.
• Preheat the oven at 350 degrees F and grease the muffin tray. This will yield you either 8 regular sized muffins or 16 mini muffins. I used a mini muffin tray.
• In a mixing bowl, add semolina, yogurt, carrots, peas, spinach, green chillies, ginger garlic paste, black pepper, italian seasoning,salt, baking powder and oil. Add water and fold the batter in. At this point, you could taste the paste to make sure the ginger garlic and salt is as per your taste.
• Grease the muffin pan with oil or use greased silicon muffin molds.
• Pour in the batter to the the top.
• Sprinkle some grated cottage cheese or you can skip this step completely.
• Bake them for about 20-25 minutes at 350 degrees F until a toothpick comes clean from the center of the muffin. Allow them to cool and serve it with our Avocado Cilantro Sauce
• Prepare the batter following step 3 from above.
• Pour the batter into your egg bites mold and cover the lid. The vent doesn't matter here.
• Pour 1 cup of hot water in the inner pot and turn on the Steam function and allow the egg bites to steam for about 10-12 minutes.
• Open the lid, allow the mold to cool down a little before you open it.
• Enjoy the egg bites with our Avocado Cilantro Sauce.

SAVORY BREAKFAST MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Spray muffin tin with oil.
• Make soft boiled eggs (very cautiously!)
• Place eggs in warm tap water while the pot of water is waiting to boil. Heat water on high until boiling. Gently add eggs and boil for 4 minutes. After 4 minutes, take out eggs cool slightly in an ice bath for 3 minutes. Crack and peel while still warm. The trick is to not over (or under) cook the eggs before placing them into the muffin tins because they will cook more when baking.
• Combine dry ingredients in a large bowl. Mix well.
• Add wet ingredients to the bowl of dry ingredients, mixing just to combine. Do not overmix! It's okay if there is still pancake mix unmixed.
• Stir in the mix-in ingredients. Add most of the cheese (save a very small amount for sprinkling at the end), onion, peppers, and sausage.
• Scoop approximately ¼-ish cup of batter into each muffin tin. Use a finger to press a small dent into each batter. Add egg and position upright in each tin.
• Place the remaining batter in a plastic sandwich baggie and cut the corner to pipe remaining batter around and on the top of each egg to cover. Sprinkle with remaining cheese.
• Bake for 17 minutes (on top shelf) and turn muffin tin halfway through cooking.
• Allow to cool for 10-15 minutes in muffin tin.

18 SAVORY BREAKFASTS TO START YOUR DAY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious breakfast in 30 minutes or less!

SAVOURY MUFFINS

Steps:

• Preheat the oven to 375°F and grease a muffin tin with butter or oil.
• In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.
• Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.
• In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.
• In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.
• Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.
• Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.
• Divide all of the batter evenly across the muffins tin wells.
• Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.
• Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.
• The muffins can be served immediately, stored at room temperature for 5 days, in the fridge for up to 7 days or frozen for up to 3 months.

BREAKFAST MUFFINS WITH SAUSAGE, CHEDDAR & GREEN ONIONS

Steps:

• Preheat oven to 375°.
• Grease and flour muffin pans.
• Preheat olive oil in skillet over medium heat. Take skin off sausage (if any) and break into smaller pieces. Once skillet is heated, add crumbled sausage and cook until nicely browned, stirring occasionally. As sausage is browning, break into smaller pieces if necessary. Set aside.
• (Optional: While the sausage is cooking, you can slice your cherry tomatoes into slices about 1/8″ thick. You don't want them any thinner than that. Lay the slices on a paper towel and then lay another paper towel over the slices and blot away any moisture. The seeds will probably fall off and that's okay. The idea is you don't want water from the tomatoes getting in your batter.)
• In large bowl, whisk together flour, baking powder, sugar, and salt.
• In medium bowl, whisk together buttermilk, melted butter, and egg.
• Pour wet mixture into dry mixture and stir. Before the mixture is completely mixed together, add the sausage, cheese, and green onions. Stir all ingredients together, making sure the additions are evenly incorporated. Try not to over-mix it.
• Divide batter into muffin pans.
• If using tomatoes, add one slice to the top of each muffin.
• Lightly sprinkle sea salt and fresh ground pepper over the tops of the muffins. (I used a medium coarse setting for the pepper to give it an extra spicy flavor.)
• Bake for 20-25 minutes until golden brown or until toothpick test comes out clean. Remove from oven and cool muffins in pan for 15 minutes before removing them.
• Best served warm. But I found that you could leave them out for a brunch and they taste just fine at room temperature.

HEALTHY SAVOURY BREAKFAST BACON MUFFINS

Steps:

• Pre-heat your oven to 180 degrees Celsius (350 degrees F)
• Pre-head a medium-large frying pan over medium-high heat. Add you EXTRA vegetable oil (about ½ a tablespoon) and then add your chopped bacon.
• Fry the bacon for 3-5 minutes and stir every minute or 2, until the bacon is nice and crispy. Then, transfer the bacon onto kitchen paper to drain.
• Fill each hole of a 12 cup muffin tin with paper muffin cases. Then spray the inside of each muffin case with cooking spray.
• Mix your coconut flour and almond flour in a large bowl.
• Then whisk your eggs, vegetable oil, almond milk, chives, bacon and cheddar cheese in another bowl.
• Add the wet ingredients to the dry ingredients and then whisk until you have a well combined and lump free batter.
• Fill each muffin case a bit more than half way up with your muffin batter. Then bake the muffins in your pre-heated oven for 30 minutes.
• Once the muffins are cooked, let them cool and then store them away for breakfast.

SAVOURY PICNIC MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
• Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.

SAVORY BREAKFAST MUFFINS.

Steps:

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

SAUSAGE, EGG, AND CHEESE SAVORY BREAKFAST MUFFINS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Coat a muffin tin generously butter.
• Cook the breakfast sausage in a cast iron skillet on medium-high heat. Break up the sausage as it cooks and continue cooking until it is no longer pink and is completely cooked through.
• Drain excess fat from pan, and remove from the heat. Add the spinach to the sausage.
• Whisk together the flour, baking powder, baking soda, salt, and ground pepper in a large bowl.
• Cut the butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it is completely incorporated.
• Whisk the buttermilk and eggs together and then add it to the flour and butter mixture. Stir until combined and add in the sausage and spinach mixture, maple syrup, shredded cheddar, and chives. Stir until everything is incorporated.
• Divide the batter evenly among the greased muffin tins. Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean .
• Remove the muffins from the oven and allow them to cool slightly before taking them out from the tins to finish cooling on a cooling rack. Eat them warm or allow them to completely cool before transferring them to a plastic bag to freeze them. You can also store them in an airtight container in the refrigerator until you are ready to eat them.

SAVORY BREAKFAST MUFFINS RECIPE

Steps:

• Preheat your oven to 350°F. Grease a muffin tray and put it to one side. Whisk together the eggs, salt and pepper in a large bowl. Mix in the parmesan cheese and set aside. In a separate bowl, mix tomatoes, spinach, mushrooms, onion, feta and prosciutto. Distribute the mixture evenly between the muffin cups. Pour the egg and parmesan mixture over the top of each cup until nearly full. Bake for 20 minutes and cool slightly before serving.

SAVORY BREAKFAST MUFFINS

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.