The Ultimate Breakfast Bite: Savory Brunch Muffins
A nod to lox and bagels, these savory muffins get flavor from smoked salmon and crunch from wavy potato chips. We'll show you how to make this perfect grab-and-go breakfast.
Who says muffins have to be sweet? These savory muffins full of breakfast favorites, salmon and hard-cooked eggs are the perfect grab-and-go morning meal. Start by greasing twelve 2-1/2 inch muffin cups and set aside. In a large bowl, add 2 cups of all-purpose flour, 1 tablespoon of sugar, 1-1/2 teaspoons of backing powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir to combine. Make a well in the center of the flour mixture, and set the bowl aside. In a large liquid measuring cup, whisk together 1/2 cup of buttermilk, 1/2 cup of sour cream, 2 eggs, 3 tablespoons of melted butter, and 2 tablespoons of fresh dill. Then, add all at once to the flour mixture. Stir just until the batter is moistened. There should still be some lumps. Gently fold in two ounces of chopped smoked salmon and two chopped hard-cooked eggs. Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Place a cup of [unk] potato chips in a plastic bag and crush with your hands. Sprinkle the chips over the batter in the muffin cups. Bake in a 400-degree oven for 15 minutes or until golden. Cool in the muffin tin for five minutes. Whether served on a brunch buffet or even on the run, these savory muffins are sure to fill you up.
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