Savory Breakfast Muffin of Champions

We’ve all been on the receiving end of the statement,

Breakfast is the most important meal of the day!

It’s scientific and proven. That doesn’t change the fact, however, that as many times as I’ve heard the old adage, I have just as many excuses to couple with it. Not anymore! I’ve found a recipe for a savory breakfast muffin that will take less than an hour of your time to make, and will save you decision-making headaches in the morning. Read on for our recipe for Broccoli, Prosciutto & Cheddar Breakfast Muffins.

I’ll be the first to tell you that my breakfast generally consists of a cup of slow dripped coffee. I’d expect that there are plenty of us like-minded people out there. Before the recipe, I’ve added a few notes.

Broccoli

Chopping Broccoli

My one small broccoli crown yielded about 1 packed cup of chopped blanched broccoli. I used the full cup when I tested the recipe.

Prosciutto

Crispy Prosciutto

For the prosciutto (3 oz.), I threw it in a frying pan first to get it a little crispy. I used La Quercia‘s Prosciutto Piccante rubbed with Fennel and Red Chili.

Broccoli, Prosciutto & Cheddar Breakfast Muffin
Yields 12
A deliciously savory muffin; perfect for a quick breakfast on the go!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 small broccoli crown
  2. 3 c. (360 g) all-purpose flour
  3. 1 tbsp (15 mL) baking powder
  4. 1 tsp (5 mL) coarse salt
  5. 3 large eggs, lightly beaten
  6. 2/3 c. (160 mL) unsalted butter, melted and cooled
  7. 1 c. (240 mL) buttermilk
  8. 3/4 c. (177 mL) hand-shredded prosciutto
  9. 3/4 c. (177 mL) shredded cheddar cheese
  10. 1 tsp (5 mL) black pepper
Instructions
  1. Preheat oven to 350°F (177 °C).
  2. Grease cupcake pan.
  3. Cut broccoli into small florets and rinse. Fill medium pot with water and bring to boil. Add broccoli and cook until bright green and tender. Drain and immediately transfer to large bowl filled with ice water. Allow to cool and then drain once more. Set aside.
  4. In large mixing bowl, combine dry ingredients.
  5. Make a well in the center of the dry ingredients and add eggs, melted butter, and buttermilk. Mix until just combined.
  6. Chop cooked broccoli and add it to muffin batter, along with the prosciutto and cheese. Fold until well incorporated.
  7. Divide batter evenly in cupcake pan, filling to the top of each.
  8. Bake for 20-25 minutes or until golden brown.
Notes
  1. These can be made in advance and stored in the fridge until ready to eat. Just rewarm in the oven or microwave.
Adapted from Recipe by Jonathan, The Candid Appetite
https://www.chefxchange.com/blog/
All in all, this recipe came out great. It could have used a bit more salt though IMHO. Or, perhaps an herb element would’ve taken it to that next level! I love to experiment and this recipe is great for adapting. Next up, subbing prosciutto for bacon! Ahhhh…. bacon. Be sure to report back in the comments section below if you try out this recipe. We’d love to hear how your batch turned out and what tweaks you made to the recipe to make it even more savory!

For more recipes that we’ve tried and given our stamp of approval, look here, here, here and here to start.

These muffins would be a great addition to any brunch. Not in a brunch prepping mood? Have one of our private chefs whip up a delicious brunch for you and your friends!