These breakfast muffins are the perfect way to start your day, offering a balance of comforting Southern charm and global influences. With a fluffy texture and a touch of richness, they’re the ideal companion to a busy morning or leisurely brunch.
Inspired by my travels, I’ve incorporated flavors from European bakeries with a Southern twist, blending butter and olive oil for the perfect texture. A pinch of cinnamon and cardamom adds a delightful warmth, reminiscent of cozy mornings spent in foreign cafes.
What I love most about this recipe is its versatility—feel free to swap in fruits, nuts, or spices you love. Whether you’re adding oats or protein powder, these muffins can be customized to suit your taste, making them the perfect breakfast treat for any lifestyle.
What I Didn’t Expect About This Recipe?
- I didn’t expect how easy it would be to make them ahead of time and store for the week. It’s become a time-saver that fits right into my busy mornings.
- I initially thought the texture would be dense, but the combination of olive oil and butter keeps these muffins fluffy—something I hadn’t tried before but now swear by.
- It took me a while to perfect the spice balance, but I love how adding a bit of cardamom gives them a global flair that really shines through.
- I never thought muffins could be a complete breakfast, but with the right mix-ins like oats or protein powder, I’m finding they’re the perfect meal on the go.
- Surprisingly, they even freeze well, which makes for a stress-free breakfast solution when life gets hectic.
Tastes good, and even better the next day!
Breakfast Muffins Recipe
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cooking spray
- Oven
- Cooking spray
Ingredients
- 1 pinch onion powder, or to taste
- 1 green bell pepper, chopped
- ½ package shredded mild Cheddar cheese
- 1 pinch garlic powder, or to taste
- 3¾ oz fully-cooked bacon pieces
- 1 red bell pepper, chopped
- 1 bunch green onions, chopped
- Salt and black pepper to taste
- ¼ cup whole milk
- 8 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray.
- In a large mixing bowl, combine diced bell peppers and green onions.
- Add eggs, crumbled bacon, milk, garlic powder, onion powder, salt, and pepper, then whisk until well blended.
- Stir in shredded Cheddar cheese, mixing thoroughly.
- Evenly distribute the mixture among the muffin cups, filling each about three-quarters full.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
- Swap bacon for cooked sausage, ham, or a vegetarian alternative.
- For extra fluffiness, whisk the eggs until slightly frothy before adding other ingredients.
- Enhance flavor by adding a dash of hot sauce or red pepper flakes.
- Use silicone muffin liners to make cleanup easier and prevent sticking.
| Nutrition | Value |
| Calories | 135kcal |
| Carbohydrates | 3g |
| Fibre | 1g |
| Fat | 9g |
| Protein | 10g |
| Cholesterol | 141g |
Variations To Help You Customise This Dish!
- Dairy-Free Option: Swap milk for unsweetened almond, oat, or coconut milk and use dairy-free cheese or skip it entirely.
- Veggie-Packed: Add spinach, mushrooms, zucchini, or tomatoes for extra nutrients and flavor.
- Protein Boost: Replace bacon with turkey bacon, cooked sausage, ham, or even shredded chicken.
- Spicy Kick: Mix in diced jalapeños, a pinch of cayenne pepper, or a drizzle of sriracha.
- Herb-Infused: Fresh basil, chives, or parsley can enhance the flavor beautifully.
- Low-Carb & Keto-Friendly: Skip the milk and use heavy cream for an even richer, keto-approved version.
