These easy savory breakfast muffins are fabulous when you’re on the go! Packed with leftover ham or turkey and cheese they have an amazing flavor and the perfect finger food in the morning. A great brunch biscuit when you’re having people over or for a busy day.
You have got to make these leftover ham or turkey savory breakfast muffins! My kids love them as an on the go meal in the morning, and they’re a great item to make after the holidays and one of the best muffin recipes ever. Sponsored by Horizon Organic. (originally published 3/18, affiliate links present)
Savory Muffin Recipe
Packed with ham, cheese, peppers and anything else you think you might love these veggie muffins are loaded with flavor. We actually call them biscuit muffins because the consistency is a cross between the two, and they’re best eaten right out of the oven…melt a tab of butter in the middle for extra goodness. 😉
Breakfast muffins are great to integrate a lot of ingredients and leftovers into one finger food for busy mornings, and save well for the day after too. Look!! So good right??!! Picture a cheesy biscuit with bits of ham, bell peppers, onions, and a creamy butter flavor. That’s what these are.
Just throw it all together, scoop into a muffin pan and they’re ready to go when time is short (always for us) and you need a hearty breakfast.
You know what’s great about these savory breakfast muffins, other than they are delicious. Most of the ingredients you already have at home I bet! We always have Horizon Organic milk, butter, eggs, and several different types of cheese on hand.
Since I cook almost every night I always have onions on hand (inexpensive way to add lots of flavor to almost any dish), so the only thing I usually need is ham. BUT after the holidays I always have a lot of leftover ham so these are always on the menu then! As for the bell peppers they are optional, but a great add in for flavor, color, and a bit of texture too.
Savory breakfast muffins
- Self rising flour is used, NOT all purpose for these savoury muffins
- Milk – or milk alternative for dairy free
- Bell peppers
- Butter – or dairy free plant based product
- Salt – optional
- Diced ham – great way to use leftover ham too after the holidays
- Shredded cheese – we use white cheddar and mozzarella
- Muffin liners & pan
How to Make Self Rising Flour
Ok so you planned to make these in the morning and you’re ready. You reread this and realize OMG I only have “regular” flour on hand and that is not what I need. I try to keep a few different types on hand just for this reason but sometimes we all have oopsie moments. NO worries.
You can make it with what you have. I do have a flour substitute chart to look at but basically for every 1 cup of all purpose flour you would just add 1 1/2 teaspoons baking powder + 1/4 teaspoon fine salt to make 1 cup of self rising. Done!!
Loaded Savory Breakfast Muffins
I tend to use what is on hand. If I didn’t have ham, or if you wanted to make a meat less option you could leave that part out. I’ve added chopped spinach and cheese for a great duo that way. Diced sun dried tomatoes could replace the bell peppers.
- To start with you will want to preheat the oven to 350 degrees.
- In a large bowl combine your dry ingredient of self rising flour with your wet ingredients; eggs, melted butter, milk, and garlic salt.
- Mix well, it will be lumpy.
- Fold in all diced vegetables and ham into your dough slowly so they don’t break apart a lot but so that they are integrated and all flour is mixed in.
- if you want to fold in cheddar cheese do so at this time, Daiya has a lactose free blend that is great too.
- Line muffin tin with muffin papers (or you can spray with olive oil and not use liners).
- Fill each cup 3/4-full. (they won’t rise a lot to you can fill quite a bit)
- Put in oven for about 23 minutes or until tops are lightly golden brown.
- Breakfast biscuits / muffins are best when served immediately.
- Store leftovers in air tight container or storage bag for best results. Can freeze as well in air tight freezer bags.
Like I said, the texture of these are a cross between breakfast biscuits and cheese muffins. With all the goodies inside they don’t rise and puff up like a traditional sweet muffin would, which makes sense, but I guarantee they will be a favorite in your house too when you try them.
I love homemade breakfast muffins recipes but tend to run short on time, that’s why I love the ease of these. Let us know what you think when you make them! 😉 Here’s the printable recipe and how you make leftover ham biscuits! Looking for more easy breakfast recipes??
- Omelette in a mug is a fun one for even teens to make in the morning. You can keep it simple or add diced bell peppers and/or bits of meat.
- Pressure cooker breakfast is great if you have that machine, serve with cornbread muffins on the side.
- Breakfast bundt cake with eggs, bacon and cheese using refrigerated biscuits turns out great.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Savory Breakfast Muffins
- Preheat oven to 350 degrees. In a bowl combine your self rising flour, eggs, melted butter, milk, and garlic salt. Mix well, it will be lumpy.
- Fold in all diced vegetables, ham and cheese into your dough slowly so they don't break apart a lot but so that they are integrated and all flour is mixed in.
- Line muffin pan with muffin papers (or you can use non stick spray and not use liners). Fill each cup 3/4-full. (they won’t rise a lot to you can fill quite a bit)
- Put in oven for about 21-23 minutes or until tops are lightly golden brown.
- Breakfast biscuits / muffins are best when served immediately. Store leftovers in air tight container or storage bag for best results. Can freeze as well in air tight freezer bags.