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Savory Breakfast Muffins

Savory Breakfast Muffins

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
HOODOORIDER

HOODOORIDER

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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

Robadob
234

Robadob

6/28/2003

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.

JoeyandMaggiesmom
169

JoeyandMaggiesmom

3/26/2005

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!)

MISTYDEMORY
80

MISTYDEMORY

5/5/2003

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?

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