savory breakfast muffins

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savory breakfast muffins

make a delicious and healthy grab-and-go option

savory breakfast muffins

I have a tendency to get into ย food ruts.

Especially for breakfast. I always feed the kids first, and then by the time I send them on their way and clean-up, I’m not in the mood to make something for myself.

I’ll go for weeks eating the same thing; it’s usually ย overnight oats or yogurt. And then one day I feel like if I see another bowl of oatmeal or yogurt parfait I’m going to scream. What I really want is a giant stack of apple cider pancakes or even better doughnuts.

savory breakfast muffins

But, my jeans are already too tight, and I will eat the entire stack of pancakes or the entire batch of doughnuts. So, no, not going to happen.

Muffins are a go-to for me; I like that I can make them the night before, and then in the morning when I’m ready to eat, I can just grab ย a muffin and get back to my day.

These muffins are a bit different. They’re savory instead of sweet. Filled with bell peppers, ham, and sharp cheddar, these muffins are not only delicious, but the protein keeps you going all morning long, making them a healthy start to your day. Definitely better than the dozen doughnuts I really wanted to eat.

savory breakfast muffins

savory breakfast muffins

Yield: 12 muffins

Serving Size: 1 muffin


  • 2 cups of whole wheat flour
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 large eggs
  • 1 cup of milk
  • 1/3 cup 0% Greek style yogurt
  • 4 Tbsp butter, melted
  • 1 red bell pepper, seeded and diced
  • 1/2 cup of ham, diced
  • 1/2 cup of sharp cheddar cheese, shredded


  • pre-heat the oven to 400 degrees
  • spray a muffin tin with cooking spray
  • combine the flours,baking powder, baking soda, salt, and garlic powder
  • whisk together the eggs, milk, yogurt, and butter
  • pour the wet ingredients over the flour and stir just until combined
  • fold in the bell peppers, ham, and cheese
  • divide the batter among the 12 muffin cups, they will be very full
  • bake until the tops are golden, about 20 minutes
  • allow the muffins to cool in the pan for 5 minutes, remove from the tins and cool on rack until serving - best served warm


adapted from The Eating Well Diet recipe source French Press


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