These tasty, savoury breakfast muffins are made with wholemeal flour, bacon, tomatoes, cheese and onions for the perfect breakfast snack on the go.
The bacon and tomatoes are, of course, staples of the English cooked breakfast, the onions and olive oil add texture and flavour, the wholemeal flour lends a slight nuttiness and it all comes together in a deliciously flavourful savoury breakfast muffin.
The milk is made acidic with lemon juice, which then reacts with the raising agents to give a nice light texture, plus lends a slight tang to the finished muffin. They're fantastic!
To start, you'll put the lemon juice into the milk and leave to curdle - that's your makeshift buttermilk. You'll then add eggs and olive and whisk together.
In a bowl, you'll combine wholemeal flour, white plain flour, baking powder, bicarbonate of soda (baking soda) and a pinch of salt and pepper. Then, in goes the milk mixture and it's all stirred together.
To complete your batter, you'll fold in tomatoes, onions, cooked bacon and grated cheese.
All that's left to do then is spoon the batter into a greased muffin tray and bake!
Here's how to make these wonderful savoury breakfast muffins.
Ingredients
- 300 ml (10.1 floz) whole milk
- 2 tbsp lemon juice
- 80 g (2.8 oz) olive oil
- 2 medium free range eggs
- 125 g (4.4 oz) plain white flour (all purpose flour)
- 250 g (8.8 oz) wholemeal plain flour (all purpose flour)
- 1 tbsp baking powder
- 1/4 tsp (0.3 tsp) bicarbonate of soda (baking soda)
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) freshly ground black pepper
- 100 g (3.5 oz) mature cheddar cheese (sharp cheddar) grated
- 100 g (3.5 oz) small tomatoes quartered
- 100 g (3.5 oz) cooked streak smoky bacon chopped small (275g uncooked)
- 1/2 red onion finely chopped
Instructions
Preheat the oven to 200C (180C fan/400F).
Put the milk and lemon juice in a jug.
Whisk together and let sit for 5 minutes. It will seem to split and curdle - this is absolutely fine!
Add the olive oil and eggs.
Whisk together and set aside.
Put the plain flour, wholemeal plain flour, baking powder, baking soda, and a pinch of salt and pepper in a large bowl and mix together.
Add the milk mixture.
Stir together.
Add the grated cheese, tomatoes, bacon and red onion.
Stir together, then divide the batter into greased 12 hole muffin tray. You can fill the holes generously as these muffins rise up without spreading.
Bake for 20 minutes until risen and golden.
Cool on a wire rack - they are delicious warm or cold.
Enjoy and let me know how you got on with my savoury breakfast muffins!
Print this savoury breakfast muffins recipe
Savoury Breakfast Muffins Recipe
Ingredients
- 300 ml (10.1 floz) whole milk
- 2 tbsp lemon juice
- 80 g (2.8 oz) olive oil
- 2 medium free range eggs
- 125 g (4.4 oz) plain white flour (all purpose flour)
- 250 g (8.8 oz) wholemeal plain flour (all purpose flour)
- 1 tbsp baking powder
- 1/4 tsp (0.3 tsp) bicarbonate of soda (baking soda)
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) freshly ground black pepper
- 100 g (3.5 oz) mature cheddar cheese (sharp cheddar) grated
- 100 g (3.5 oz) small tomatoes quartered
- 100 g (3.5 oz) cooked streak smoky bacon chopped small (275g uncooked)
- 1/2 red onion finely chopped
Instructions
- Preheat the oven to 200C (180C fan/400F).
- Put the milk and lemon juice in a jug, whisk together and let sit for 5 minutes.
- Add the olive oil and eggs and whisk together. Set aside. It will seem to split and curdle - this is absolutely fine!
- Put the plain flour, wholemeal plain flour, baking powder, baking soda, and a pinch of salt and pepper in a large bowl and mix together.
- Add the milk mixture and stir together.
- Add the grated cheese, tomatoes, bacon and red onion. Stir together.
- Divide the batter into greased 12 hole muffin tray. You can fill the holes generously as these muffins rise up without spreading.
- Bake for 20 minutes until risen and golden.
- Cool on a wire rack - they are delicious warm or cold.
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Nutrition
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Jillian says
I made these for the first time I have attempted anything like this and they were delicious Will definitely cook again and may vary the savoury bits. Thank you
Pinkoddy says
These are very similar to ham and cheese ones I made (but obvs without the ham or cheese) as a lunch box filler - thank you for a variation of it. These will be good for breakfasts and lunch box fillers.
Becky says
Oh my Emily these look fab (and simple!)