Savory Breakfast Muffins
Recipe from EatingWell

If you're tired of sweet breakfast muffins or just looking for a savory breakfast, try these--you'll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.

Savory Breakfast Muffins

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  • 2   cups 
    whole-wheat flour
  • 1   cup 
    all-purpose flour
  • 1   tablespoon 
    baking powder
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
    freshly ground pepper
  • 1/4  teaspoon 
  • 2   
  • 1 1/3  cups 
  • 3   tablespoons 
    extra-virgin olive oil
  • 2   tablespoons 
    butter, melted
  • 1   cup 
    thinly sliced scallions, (about 1 bunch)
  • 3/4  cup 
    diced Canadian bacon, (3 ounces)
  • 1/2  cup 
    grated Cheddar cheese
  • 1/2  cup 
    finely diced red bell pepper
Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Reheat & Run
Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.
MAKE AHEAD TIP: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Nutrition information
Per Serving: cal. (kcal) 217, Fat, total (g) 9, chol. (mg) 50, sat. fat (g) 3, carb. (g) 24, Monosaturated fat (g) 4, fiber (g) 3, pro. (g) 9, vit. C (mg) 14.76, sodium (mg) 339, Potassium (mg) 113, Starch () 1.5, Lean Meat () 0.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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