cheese breakfast muffins

Here’s an easy, savory cheese breakfast muffin recipe—perfect for grab-and-go mornings 🧀🧁

Cheese Breakfast Muffins

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded cheese (cheddar is classic; Colby-Jack or Swiss work too)
• 1 cup milk
• ⅓ cup vegetable oil or melted butter
• 2 large eggs

Optional add-ins

• Cooked bacon or sausage (½ cup, chopped)
• Diced ham
• Green onions or chives
• Bell peppers or jalapeños

Instructions

1. Preheat oven to 375°F (190°C).
   Grease or line a 12-cup muffin tin.
2. Mix dry ingredients
   • In a large bowl, whisk flour, baking powder, salt, and pepper.
3. Add cheese & extras
   • Stir in shredded cheese and any add-ins.
4. Mix wet ingredients
   • In another bowl, whisk milk, oil/butter, and eggs.
5. Combine
   • Add wet ingredients to dry ingredients.
   • Stir just until combined (don’t overmix).
6. Bake
   • Divide batter evenly into muffin cups.
   • Bake 18–22 minutes, until golden and a toothpick comes out clean.
7. Cool & serve
   • Let cool 5 minutes before removing.

Make-Ahead Tip

• Store in the fridge up to 4 days or freeze up to 2 months
• Reheat in the microwave 20–30 seconds

If you want, I can give you a low-carb version, Southern biscuit-style muffins, or kid-friendly mini muffins 😊