Breakfast Leftover Muffins Recipe

Name: Breakfast Leftover Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 1/4 cups whole wheat flour; 3/4 cup flour, all-purpose; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon black pepper freshly ground; 1/4 teaspoon salt; 2 large eggs; 113 cups buttermilk; 3 1/2 tablespoons olive oil or canola oil; 1 tablespoons butter, unsalted melted; 1 bunch scallions, spring or green onions about 1 cup, thinly sliced; 3 ounces smoked ham or leftover turkey meat, or canadian bacon, about 1 cup; ⅓ cup cheddar cheese shredded; ⅔ cup sweet red bell peppers finely diced

Servings: persons

2 1/4 cups whole wheat flour
3/4 cup flour, all-purpose
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon black pepper freshly ground
1/4 teaspoon salt
2 large eggs
113 cups buttermilk
3 1/2 tablespoons olive oil or canola oil
1 tablespoons butter, unsalted melted
1 bunch scallions, spring or green onions about 1 cup, thinly sliced
3 ounces smoked ham or leftover turkey meat, or canadian bacon, about 1 cup
⅓ cup cheddar cheese shredded
⅔ cup sweet red bell peppers finely diced

1
Preheat oven to 400F.
2
Coat 12 muffin cups with cooking spray or greased with butter or lay with papper tins.
3
Mix whole wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
4
Add eggs, buttermilk, oil and butter in a medium bowl and whisk until well combined.
5
Fold in scallions, smoked ham (or turkey, or Canadian bacon), cheese and red bell pepper.
6
Make a well in the center of the dry ingredients.
7
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just incorporated.
8
Add the batter into the prepared pan (the cups should be very full).
9
Bake the muffins until the tops are golden brown, 21 to 23 minutes.
10
Remove from the oven and allow to cool in the pan for 5 minutes on a working surface or cutting board.
11
Loosen the edges and transfer the muffins onto a wire rack.
12
Cool for a few minutes and serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/4 cups whole wheat flour, 3/4 cup flour, all-purpose, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and more.

Yes, Breakfast Leftover Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Leftover Muffins

How did you like this recipe?

Frequently Asked Questions