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Easy Recipes for Savory Breakfast Pastries

Breakfast eaters fall into two camps: sweet and savory. The latter usually opt for eggs, bacon, and the occasional potato while the former group noshes on muffins, scones, and turnovers. It seems unfair that folks who like to indulge in something sweet have reign over all the morning pastries, though. No one should have to subsist on dry toast just to get a taste of some kind of bread without all that sugar.

To make matters worse, many morning baked goods are pretty fussy. It’s unrealistic to spend three hours making homemade dough, letting it rise, filling, and baking it just to end up with something that you’re probably going to scarf as you run out the door. Never fear, because we’ve found five savory breakfast pastries that are insanely easy and completely satisfying. Your sweets-loving friends might even get a little jealous.

1. Spinach, Parmesan, and Sausage Cornbread Muffins

spinach muffins

spinach muffins Spinach, parmesan, and sausage cornbread muffins | iStock.com

Take cornbread muffins up about 50 notches with this satisfying morning pastry from The Kim Six Fix. The cheese and sausage make them salty and delicious while the spinach helps keep them moist and serves up some great nutrients. Once the spinach is thawed, make sure to drain it extremely well. Wet greens will lead to a thin batter and a murky appearance. You can drain the spinach by using a sieve, or wringing it out in a clean kitchen towel.


  • 1 box cornbread mix
  • ⅓ cup oil
  • ⅔ cup milk
  • 1 egg
  • 6- to 8-ounces frozen chopped spinach, thawed, and drained
  • ½ cup grated Partmesan cheese
  • 1 pound pork breakfast sausage, cooked, and drained

Directions: Preheat oven to 400 degrees Fahrenehit. Grease a 12-cup muffin pan.

Combine oil, milk, and egg in a medium bowl. Add spinach, Parmesan, and sausage to wet ingredients. Stir in cornbread mix just to combine. Divide mixture evenly among muffin cups.

Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 25 minutes. Let cool. Serve.

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