These hearty and flavorful muffins are perfect for a grab-and-go breakfast, a quick snack, or even a light lunch. They’re packed with savory ingredients like cheese, vegetables, and herbs, making them a delicious and satisfying way to start your day.
Ingredients:
- Dry Ingredients:
- 2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon of your favorite dried herbs (like thyme, oregano, or rosemary)
- Wet Ingredients:
- 2 large eggs
- 1 cup milk (or buttermilk for extra tang)
- 1/2 cup vegetable oil (or melted butter)
- Savory Add-ins (Customize to your liking!):
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup cooked and crumbled bacon or sausage (optional)
- 1 cup chopped vegetables (choose 2-3 from the list below):
- Bell peppers (red, green, or yellow)
- Onions (red or yellow)
- Spinach or kale (chopped)
- Sun-dried tomatoes (drained and chopped)
- Zucchini (grated)
- Optional: 2-3 tablespoons of chopped fresh herbs (chives, parsley, or basil)
Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with muffin liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and any dried herbs you’re using.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil (or melted butter).
- Add Savory Ingredients: Add the shredded cheese, cooked bacon/sausage (if using), and chopped vegetables to the dry ingredients. Stir to combine.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. A few lumps are okay.
- Fill Muffin Cups: Fill each muffin cup about two-thirds full with the batter.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your savory breakfast muffins warm or at room temperature.
Tips and Variations:
- Vegetarian Option: Omit the bacon or sausage and add more vegetables.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the dry ingredients.
- Cheese Variety: Experiment with different types of cheese, such as feta, Gruyere, or pepper jack.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.
- Warming up: Reheat the muffins in the microwave for short bursts, or in a toaster oven.
- Egg additions: You can add scrambled egg into the add in ingredients for extra protien.
Enjoy your delicious and customizable savory breakfast muffins!