Savory Breakfast Muffins Recipe - Allrecipes.com
Savory Breakfast Muffins Recipe
  • READY IN 35 mins

Savory Breakfast Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
  2. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 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.
  4. Bake in preheated oven for 20 to 25, until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2003

Great muffins. I did some modifications. I replaced the oil with applesauce and cut the sugar in half. Also used chopped ham on hand instead of bacon. Delcious savory muffins. A definite keeper.

 
Most Helpful Critical Review
Jul 30, 2008

Yanno, I wasn't too impressed by these as-written, but I'm sure they could be great with a few mods. I'm thinking if I do these again, and I'm sure I will, I'll use more meat and substitute bacon drippings or lard for the butter. The problem, as it were, is that the batter is delicious but just tastes like dough, and the bacon and corn pieces are few and far between. I also second the reviewer who said these could be delicious with some green onions, which I plan to add next time.

 
Mar 26, 2005

These are excellent!!! Mine turned out great--not too dry at all. The only deviation from the original recipe was that I didn't have any wheat germ to add. I just substituted extra flour for it. I also added a handful of shredded Italian blend cheese (though I don't think this would effect the moistness any). I baked mine in a mini-muffin pan (for the same amount of time) for our church's after-service Easter Brunch--I can't wait to share them!!! (of course, I had to test 1 or 2--OK, maybe 3, first!)

 
May 05, 2003

My fiance' and I loved this! I substituted turkey bacon, and added some cheddar cheese....yummy! I didn't have any wheat germ on hand, I am wondering how that effects the recipe? Anyone?

 
Jan 28, 2010

I found this recipe after whining about all breakfast foods being sweet. I substituted turkey bacon instead of regular bacon, used 2 packets of Splenda instead of regular sugar, and swapped out 1 of the cups of flour with whole wheat flour. I also added onions (because I love them). All in all, I'm very happy with the result and will make again (:

 
Nov 02, 2008

Thanks for sharing a nice recipe. These were great. I even froze some of them for a quick on the go "breakfast". I can pop one in the microwave for 20 seconds or so, and run out the door with it! I added organic flax seed to mine, so they were a bit more dense, but it gave them a really nice texture as well. They're nice with butter, and easy to feed to small children. Certainly worth a try. I think this recipe has great potential for personalizing with your favorites grains or even nuts etc.

 
Jul 15, 2003

The adults loved this recipe at our Christmas Brunch. It was great and as noted, not a sweet muffin. It worked well with the many sweet coffe cakes we had.

 
Sep 01, 2009

My 5 year old says, "these are so yummy, I just can't stop eating them!" I added cheddar cheese but otherwise stuck to the recipe. I think I will use maple syrup and/or bacon drippings for some more flavor next time. I did both regular muffin size and mini-muffins, kids loved the little ones since they are so easy to eat with no mess.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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