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Savory Breakfast Muffins

Say goodbye to boring breakfast options with these Savory Breakfast Muffins. Fluffy, cheesy, and packed with veggies and protein, these muffins are a game-changer for busy mornings, picky eaters, and using up leftovers. Ready in just 20 minutes, they can be frozen and reheated for an instant morning hero!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 150 kcal

Ingredients
  

Dry Ingredients:

  • 2 cups flour all-purpose, gluten-free, or almond flour for a low-carb version
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp garlic powder or onion powder, paprika, etc.

Wet Ingredients:

  • 3 eggs or flax eggs for a vegan version
  • 1 cup milk dairy, almond, or your favorite milk
  • ¼ cup oil or melted butter bacon grease for bonus flavor!

Mix-Ins (1.5 cups):

  • Veggies: Spinach bell peppers, zucchini, mushrooms, or leftover roasted broccoli
  • Proteins: Cooked bacon ham, sausage, or chickpeas
  • Bold Flavors: Sun-dried tomatoes jalapeños, olives, or caramelized onions

Cheese:

  • 1 cup shredded cheese cheddar, mozzarella, or whatever’s in your fridge

Instructions
 

Preheat and Prepare:

  • Preheat oven to 375°F (190°C). Grease a muffin tin or line with cupcake liners (unicorn prints optional!).

Mix Dry Ingredients:

  • In a bowl, whisk together flour, baking powder, salt, and garlic powder.

Mix Wet Ingredients:

  • In another bowl, beat the eggs, milk, and oil together.

Combine:

  • Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are fine!). Be careful not to overmix.

Fold in Mix-Ins:

  • Gently fold in your chosen mix-ins—veggies, cheese, and protein. The batter should be thick but scoopable. Add a splash of milk if too dry, or more cheese if too runny.

Bake:

  • Spoon the batter into muffin tins, filling each about ¾ full. Optionally top with extra cheese or herbs for an aesthetic touch.
  • Bake for 18–22 minutes or until the tops are golden and a toothpick inserted comes out clean.

Cool and Serve:

  • Let muffins cool in the pan for about 5 minutes. Enjoy immediately, or store them for later!

Notes

  • Soggy Veggie Hack: Squeeze excess moisture from veggies like spinach and zucchini to avoid soggy muffins.
  • Cheese is Key: Cheese helps bind the batter and covers up any veggie crimes.
  • Kid Hack: Purée the veggies and mix them into the batter for a sneaky “green eggs and ham” moment.
  • No Muffin Tin? Bake in a greased loaf pan for 30–35 minutes.