Easy and delicious, muffins make a perfect grab-and-go breakfast. These savoury muffins are tender, flavourful and full of turkey bacon, cheese and chives.
This post and recipe are sponsored by Turkey Farmers of Canada. As always, all opinions are my own.Jump to Recipe
I’m not one for New Year’s Resolutions, but this year, I’m making an honest effort to eat breakfast. I love breakfast foods at any time of the day. Working from home, I find myself making breakfast-y things for lunch more often than not. My biggest challenge, however, is actually eating breakfast foods at breakfast time. With getting the kid ready for daycare and out the door at a decent time, I find that getting food in my belly is the last thing on the list. That’s where a little meal prep and these delicious muffins come into play.
There are a few things that we always have on hand for breakfast – hardboiled eggs, strawberries, yogurt, and cereal. I like to switch up the routine by having muffins from time to time. I’m not a huge muffin fan, especially the store-bought variety, because they’re always too sweet and I prefer a savoury breakfast. These Turkey Bacon Breakfast Muffins are a mix between classic muffin and drop biscuit, full of savoury ingredients such as chives and cheddar cheese and are perfect for taking on the go, or when you’re short on time.
These Turkey Bacon Breakfast Muffins are exactly what we need for a few reasons:
- Meal Planning/Prep: Meal planning and advance prep is going to save me at breakfast time. By making a batch of these muffins, I have a quick and easy breakfast ready for the whole week. I don’t have time in the morning for much cooking, so having something that allows me to grab-and-go is a huge win.
- Lean Protein: I like to use turkey bacon because it’s a leaner protein option and is super delicious. Turkey comes in many forms, and turkey bacon is just as versatile. I like to use it in salads, on sandwiches and in my scrambled eggs and omelets. Plus, when you choose turkey, you’re supporting Canadian Turkey farmers and their families.
Tips for Making Turkey Bacon Breakfast Muffins:
- Use real buttermilk: Using buttermilk adds tremendous flavour that you just can’t achieve using milk and vinegar. The acidity also helps to keep the muffins tender.
- Don’t over mix: Just mix the batter enough to incorporate all the flour. It will still look lumpy, but that’s just fine. If you over mix the batter, the final product won’t be as tender, and may not rise as much.
- Let them cool slightly in the pan: Once the muffins come out of the oven, run a knife around the edges, but leave them to cool for about 5 minutes in the muffin tin. If you try to remove them too soon, they will just fall apart.
- Customize the flavour: These Turkey Bacon Breakfast Muffins are a blank slate that allows for a lot of flavour variations. Add spinach, different herbs, different cheeses such as smoked gouda or squeaky cheese curds, or even some crumbled turkey sausage.
- Don’t use paper cupcake liners: I know it’s tempting to want to line the muffin cups with paper liners (easy cleanup, I get it!), but I would advise against it. Simply grease the muffin cups really well (especially the bottom), and they should pop out with no issue. This will allow for crispy edges on all sides, which is one of my favourite parts!
- Freeze Them: Keep a batch in your freezer so you’re not tempted to pick up some sugary pastry on your way to work.
- Don’t just save them for breakfast: These muffins are great dipped in thick and creamy soups and served with shakshuka and chili.
Breakfast has never been so easy around our house since I started making these Turkey Bacon Breakfast Muffins. Quick and easy to make, they’re full of delicious turkey bacon, cheese and peppers, and are perfect for those of us who need a grab-and-go breakfast option.
Looking for more Breakfast Recipes?
- Turkey Kielbasa and Cheddar Rolled Omelet
- Broccoli and Cheddar Quiche with Mashed Potato Crust
- Cinnamon Buns with Maple Coffee Glaze
Turkey Bacon Breakfast Muffins
These Turkey Bacon Breakfast Muffins are quick and easy to make, they’re full of delicious turkey bacon, cheese and peppers, and are perfect for those of us who need a grab-and-go breakfast option.
- 1 Tbsp canola oil for greasing pan or cooking spray
- 100 g turkey bacon about 6 strips cooked according to package directions, cooled and chopped
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp minced fresh chives
- 1/2 cup butter frozen
- 1 1/2 cups grated cheddar cheese medium or something sharper, such as old cheddar
- 1/2 cup diced red pepper
- 1 1/4 cups cold buttermilk
- 1 Tbsp everything bagel seasoning* optional
Everything Bagel Seasoning Mix (optional)
- 3/4 tsp kosher salt
- 1 Tbsp dried onions
- 1 Tbsp white sesame seeds
- 1 tsp black sesame seeds
- 2 tsp poppy seeds
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
Everything Bagel Seasoning Mix
In a small bowl, mix all the ingredients together.
Store in an airtight container.
Grease a 12-cup muffin tin with canola oil. Set aside
Preheat the oven to 375°F
Cook the turkey bacon according to the package direction. I fried mine in a non-stick frying pan until golden on both sides, about 5-8 minutes.
In a large bowl, whisk together the flour, baking powder, salt, pepper, and chives.
Remove the butter from the freezer and grate the frozen butter directly into the bowl with the flour mixture. Use the large holes on a box grater (same as you would use when grating cheese). To make grating the butter easier, first toss it gently in the flour mixture and coat all sides.
Gently toss the butter into the flour using your hands. Work quickly as we want the butter to stay cold.
Add in the grated cheese, red pepper and chopped turkey bacon. Toss until well combined.
Add the buttermilk and mix until just combined. You do not want to overmix the biscuit dough.
Evenly distribute the biscuit dough into the prepared muffin tin. Top with everything bagel seasoning (optional)
Bake for 20-25 minutes, or until golden brown.
Allow to cool slightly in the pan, then remove the muffins and allow to cool on a cooling rack.
Serve warm straight from the oven, or cool completely and serve at room temperature. Once cooled, these muffins can also be frozen for up to 3 months.