5 Delicious Sweet and Savory Breakfast Muffins to Make

[Reading Time: 6 min]

There are foods that taste like home. And a muffin is one of them. It gives comfort in every bite as it reminds you of the feeling of having a nice meal with your family. You can feel this precious feeling once you taste these savory breakfast muffins.

Learn these recipes and serve them to your family — even those who are not fans of muffins but love eating breakfast.

Breakfast Granola Cups

These oat bowls are the perfect breakfast for brunch or get-togethers. This twist on a granola oat muffin makes the oat muffin into an oat bowl and then you add yogurt and other toppings to the top.

Basically, the cooked oats become an edible yogurt bowl. To make it, you will make a liquid mixture and a dry mixture and combine them together.

Then when you put them in the muffin tins, you will shape out a little bowl where the yogurt will sit after you’re done.

When you’re ready to eat, simply pull out an oat bowl and top it with the yogurt and toppings you desire. This recipe was adapted from Mommie Cooks. Here’s how you make it:

Ingredients:

• 12 cups old-fashioned oats (not the quick-cut type)
• 1/2 cup wheat germ
• 1/4 cup flax seed
• 1/4 dried cranberries
• 1/4 dried almonds
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/4 cup molasses
• 1/4 teaspoon cloves

Directions

1. Add honey, molasses, brown sugar, butter, cinnamon, ginger, cloves, and salt in a saucepan.
2. Heat until the butter is melted and all the ingredients are combined. Remove from stove and add in vanilla.
3. In a different bowl, stir together the wheat germ, flaxseed, almonds, cranberries, and oats.
4. Pour liquid from the saucepan over the oat mix and stir until everything is combined and the oats are coated.
5. Put in the fridge for 30 minutes to cool. Preheat oven to 325 degrees F.
6. After 30 minutes, grease a muffin tin with your preferred cooking spray.
7. Fill each muffin cup 2/3 way full.
8. Press in the middle of each cup to form an indentation in the center that looks like a little bowl. Do this for each muffin, washing your hands off in between muffins if they are sticky. This will be where the yogurt sits at the end so they do not have to be perfect.
9. Place the bowls into the oven. Cook for fifteen to seventeen minutes, until the oats are cooked thoroughly.
10. Let cool before removing from tin.
11. You can store these in an air-tight container. When you’re ready to eat, just pull one out and fill it with yogurt. Top with berries or other toppings.

Breakfast Egg Muffins with Bacon: Scrambled Egg Hashbrown Cups

Who doesn’t like hash browns, eggs, and bacon for breakfast? This easy to make egg and hash brown breakfast cups are perfect for a delicious on-the-go breakfast or for a fun Sunday morning activity.

With perfectly scrambled eggs, crispy bacon, and of course, hash browns, this breakfast is sure to make your mouth water.

You can also feel free to add vegetables or other meat to your scrambled eggs for new and interesting flavors. Here’s how you make this rich in protein breakfast muffins:

Ingredients:

• 6 large eggs
• 1 20-ounce package of hash brown potatoes
• 1 tablespoon butter
• 10 thick sliced bacon, cooked and crumbled
• 1 1/4 cups shredded cheddar cheese
• 1/2 cup milk
• salt

Directions:

1. Preheat oven to 400 degrees F.
2. Grease 12 muffin cups. Divide potatoes evenly among them. Press onto the bottom of the cup and side to form a cup.
3. Bake hash brown cups for 18-20 minutes, until they are lightly browned.
4. While baking, whisk your eggs milk, and salt together. In a large pan, heat your butter on the pan and pour in the egg mixture.
5. Scramble eggs until they have thickened. Stir in bacon and 3/4 cup of cheese.
6. When hash brown cups are done, evenly divide eggs among the 12 cups.
7. Sprinkle with remaining cheese.
8. Bake together for 305 minutes, until cheese is melted. Let cool for five minutes before removing it from the pan
9. To freeze, wait until they have completely cooled, then seal them in freezer bags. Microwave to reheat.

Grain Free Pancake Muffins

Raise your hand if you’ve ever wanted to eat pancakes for breakfast every day. If you raised your hand (and you know that we did) these pancake muffins are perfect for you. They’re easy to make and store, so you can have your pancake fill every morning of the week.

They are made with yogurt, flour, berries, eggs, and vanilla extract, for all that pancake sweetness. If you want, you can even add syrup.

And since kids will always love pancakes, you can add this to the list of your favorite breakfast muffins for kids. Here’s how you make them:

Ingredients:

• 2 tablespoons unsalted butter
• 1/2 cup plain whole milk yogurt
• 3 tablespoon sweetener
• 1 3/4 almond flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon apple cider vinegar
• 3 large eggs
• 1/2 teaspoon baking soda
• 1/2 cup frozen fruit of choice
• pinch of salt

Directions:

1. Preheat oven to 350 degrees F.
2. Line 8 muffin cups with parchment paper or a greasing spray of your choice.
3. Add butter, sweetener, yogurt, vanilla, and apple cider vinegar to a blender. Then add baking soda, almond flour, and salt. Blend on low until combined.
4. Pour in eggs and blend on low for another 15 to 20 seconds. Then turn the blender up to high and blend for 20 to 30 seconds, until eggs are thoroughly mixed into the batter.
5. Add all the frozen berries except 2 tablespoons to the blender and stir by hand until the berries are incorporated. Do not bleed.
6. Pour the batter into 8 muffin tins and place the remaining berries on top of each muffin.
7. Let the muffins bake for 15 to 18 minutes until they are slightly browned. Stick a fork in the middle of one muffin and if it comes out clean, the muffin is done.
8. Remove and let cool in pan for a couple of minutes, then transfer to a wire rack to cool completely.

Baked French Toast

This french toast recipe is easy and portable, great for running out of the house or sitting down together as a family. You can use whatever type of milk you’d like to with this (we used unsweetened almond milk but you can use whatever you desire).

These French Toast muffins are chewy, and light — they may even be better than the real thing. You can top it with butter, maple syrup, cinnamon, sugar, or whatever else you desire. Here’s how you make them:

Ingredients:

• Scant 1/2 cup milk
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 2 teaspoons cinnamon
• 1 to 2 teaspoons vanilla extract
• 3 large eggs
• 6 slices whole grain bread, diced into bite-size cubes
• Maple syrup, for serving

Directions:

1. Preheat oven to 350 degrees F. Spray 8 of the muffin tins with your preferred cooking spray very thoroughly. These will stick if the pan is not thoroughly greased. Them flour the plan. Set the pan aside.
2. In a mixing bowl, add eggs, milk, brown sugar, granulated sugar, cinnamon, and vanilla and whisk to combine the ingredients thoroughly.
3. Add in the diced bread and toss with a spoon to coat each piece evenly. Let the bread rest in the bowl for 3 – 5 minutes, or until most of the liquid is soaked up.
4. Evenly distribute the bread and any batter among 8 cavities in the prepared pan. Each muffin should be 3/4 full. Pieces should lay flat because any pieces that are jutting up will be prone to burn.
5. Bake for about 25 minutes or until the tops are golden brown, the coating mixture is set and the bread is dry.
6. Allow the french toast to cool for about 10-15 minutes on top of the wire rack before removing them.
7. Serve with syrup or other toppings.

Savory Breakfast Muffins: Breakfast Sandwiches

Do you love egg sandwiches? We certainly do.

The fried egg, the cheddar cheese, and the English muffin make these sandwiches an absolute must-have.

These egg sandwiches are also easy to freeze and take on the go. You can microwave them to reheat them. but we suggest using an oven or toaster oven if possible as they will taste a little bit better. Here’s how you make them:

Ingredients:

• 12 eggs
• Cheese — whatever type you like, we used cheddar
• 12 English muffins
• Olive oil or butter

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly oil each muffin tin with butter or spray oil.
3. Crack an egg in each muffin space.
4. Put the eggs in the oven for 10-15 minutes. If you are eating them right away, you can leave them runny. If you are freezing them, you may want to let them get harder because they will be easier to freeze.
5. While the eggs are cooking, grate your cheese.
6. After 10-15 minutes, check the eggs. Once they are cooked to your desire, take them out of the oven. Set aside.
7. Cut up all your English muffins and place them on a baking sheet. Put them in the oven for about 10 minutes.
8. Once your English muffins are done, you are reading to assemble your English muffins. Put an egg in a muffin and cover it with cheese.
9. If you are freezing, place all of the muffins on a baking sheet and put them in the freezer uncovered and unwrapped for about an hour. After an hour, freeze individually.

Takeaway

Whether you prefer mini breakfast muffins or big ones, we are sure that you’ll like all of the above-mentioned sweet and savory breakfast muffins. 

To ensure that your muffins turn out with the ideal flavor and texture, make sure to follow the correct measurement and procedure for each recipe. 

And oh, if you have more breakfast muffin tin ideas, don’t hesitate to share them in the comments section.

Sources: Cookin Canuck, Organize Yourself Skinny, Macheesmo, Mommie Cooks, Iowa Girl Eats, Tablespoon, I Heart Nap Time, Taste Of Home, All Day I Dream About Food, Averie Cooks