Go Back
In this section, I will share the ingredients needed for savory breakfast muffins. These muffins are packed with flavor and easy to make. They are perfect for breakfast or a snack. You can find the full recipe at the end of this section. Here’s what you need for the muffins: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - ½ teaspoon black pepper - 3 large eggs - ¾ cup milk (dairy or non-dairy) - ¼ cup olive oil - 1 cup shredded cheese (cheddar or a mix) - 1 cup cooked spinach (chopped) - ½ cup sun-dried tomatoes (chopped) - ½ cup diced bell pepper (any color) - ¼ cup green onions (sliced) You can customize these muffins with extra ingredients. Here are some options to consider: - Cooked bacon or sausage for added protein - Zucchini or mushrooms for more veggies - Fresh herbs like basil or parsley for extra flavor - Different cheeses like feta or mozzarella for a twist Feel free to mix and match based on your taste! Start by preheating your oven to 375°F (190°C). This step ensures even baking. Next, grab a muffin tin. You can line it with paper liners or grease it well with cooking spray. In a large bowl, combine your dry ingredients: sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and ½ teaspoon of black pepper. This mix will give your muffins a great rise and flavor. In another bowl, whisk together 3 large eggs, ¾ cup of milk (dairy or non-dairy), and ¼ cup of olive oil. Make sure everything blends well. Now, pour these wet ingredients into the dry mix. Stir gently until just combined. Be careful not to overmix; lumps are fine. Now, it’s time for the fun part! Fold in 1 cup of shredded cheese, 1 cup of chopped cooked spinach, ½ cup of chopped sun-dried tomatoes, ½ cup of diced bell pepper, and ¼ cup of sliced green onions. This adds flavor and color to your muffins. Spoon the batter into your prepared muffin tin. Fill each cup about three-quarters full for the best rise. Now, it’s baking time! Place the tin in the oven and bake for 18 to 20 minutes. Your muffins should turn golden brown. To check for doneness, insert a toothpick into the center. If it comes out clean, they are ready! After baking, take the muffins out of the oven. Let them cool in the pan for 5 minutes. This helps them set and makes them easier to remove. Then, transfer the muffins to a wire rack to cool completely. When serving, I love to garnish them with a sprinkle of extra cheese and a few slices of avocado on top. They pair wonderfully with fresh fruit for a full breakfast. For a detailed recipe, check the Full Recipe section. Enjoy your savory breakfast muffins! To make perfect savory breakfast muffins, focus on mixing. Do not overmix the batter. Overmixing makes muffins tough. Mix just until the dry and wet ingredients blend. Add your favorite cheese for extra taste. Cheddar works great, but feel free to swap. Fresh herbs can also add flavor. Try basil or parsley for a twist. One common mistake is skipping the baking powder. This can cause your muffins to be dense. Also, ensure your ingredients are at room temperature. Cold eggs or milk can affect the batter. Don’t forget to grease your muffin tin well. This helps the muffins pop out easily after baking. Enhancing flavors is simple with this recipe. Add spices like garlic powder or paprika. These spices give your muffins a kick. You can also experiment with different veggies, like zucchini or mushrooms. Mixing your vegetables adds color and taste. Lastly, serve the muffins warm with a dollop of yogurt. This adds creaminess and complements the savory flavors. For the full recipe, check the section above. {{image_2}} You can easily adjust this recipe for different diets. For a gluten-free option, use gluten-free flour instead of all-purpose flour. Many brands offer blends that work well in muffins. If you want a vegan version, swap eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. Use plant-based milk and cheese for a fully vegan muffin. These changes let everyone enjoy the savory goodness. Feel free to get creative with your ingredients. You can swap out cheddar for mozzarella or feta cheese. Each cheese adds its own unique flavor. Explore different vegetables too. Try zucchini, mushrooms, or even kale instead of spinach. You can mix and match based on what you have at home. This flexibility helps you use up leftovers and create new tastes. Experiment with flavors to make these muffins even more exciting. Add herbs like basil or oregano for a fresh touch. You can also include spices like smoked paprika for a smoky flavor. For a kick, toss in some diced jalapeños. If you want a sweeter muffin, mix in some corn or a hint of maple syrup. The options are endless, and you can find your perfect blend. Check the Full Recipe to get started! To keep your muffins fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. This helps prevent sogginess. You can leave them at room temperature for up to three days. For longer storage, consider freezing them. To freeze your muffins, first let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place the wrapped muffins in a freezer bag. Be sure to label the bag with the date. They can stay in the freezer for up to three months. This way, you always have a savory treat on hand. Reheating is easy! For best results, use the oven. Preheat it to 350°F (175°C). Place muffins on a baking sheet for about 10 minutes. This warms them through and keeps them fluffy. You can also use a microwave. Heat each muffin for about 20-30 seconds. Enjoy your muffins warm for a delicious breakfast! For the complete recipe, check out the Full Recipe. A breakfast muffin is savory when it has herbs, cheese, or cooked veggies. In our recipe, we use cheese, spinach, sun-dried tomatoes, and bell peppers. These ingredients add rich flavors and make the muffins hearty. The mix of textures and tastes gives you a great start to your day. Yes, you can make these muffins ahead of time. They stay fresh for about three days at room temperature. Just cover them well to keep them moist. You can also freeze them for up to three months. To enjoy later, thaw them overnight and reheat in the oven or microwave. To make fluffy muffins, avoid overmixing the batter. Mix just until the ingredients combine. This keeps the muffins light. Also, make sure your baking powder and baking soda are fresh. They help the muffins rise well. Lastly, fill each muffin cup about three-quarters full for the best shape. You can serve these muffins with a side of fresh fruit for balance. A dollop of yogurt adds creaminess too. For a heartier meal, try pairing them with scrambled eggs or avocado slices. These sides complement the flavors and make your breakfast more filling. For the full recipe, check out the details above! You learned how to make tasty savory breakfast muffins. We covered the key ingredients and steps, plus tips to make them perfect. You can even add fun flavors based on your tastes. Remember, how you store and reheat muffins matters for freshness. These muffins are great for breakfast or snack time. Now, go ahead and bake a batch that your family will love! Enjoy delicious, fluffy treats today.

Savory Breakfast Muffins

Start your mornings off right with these delicious savory breakfast muffins! Packed with shredded cheese, spinach, sun-dried tomatoes, and peppers, they’re the perfect blend of flavor and nutrition. Easy to make and great for meal prep, these muffins will make your breakfast routine a breeze. Click through to explore the full recipe and brighten your breakfast table today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon black pepper

3 large eggs

¾ cup milk (dairy or non-dairy)

¼ cup olive oil

1 cup shredded cheese (cheddar or a mix)

1 cup cooked spinach (chopped)

½ cup sun-dried tomatoes (chopped)

½ cup diced bell pepper (any color)

¼ cup green onions (sliced)

Instructions
 

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.

    In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and black pepper.

      In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.

        Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

          Gently fold in the shredded cheese, chopped spinach, sun-dried tomatoes, diced bell pepper, and sliced green onions until evenly distributed throughout the batter.

            Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

              Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, garnished with a sprinkle of extra cheese and a few slices of avocado on top. Pair with a side of fresh fruit for a complete breakfast!