These Make Ahead Everything Bagel Breakfast Muffins taste like a bagel but can be whipped together in under 40 minutes. They’re delicious, nutritious and can be easily frozen and reheated!
Total Time: 33 minutes Servings: 12 (2 muffins per serving)
$5.96 Recipe / $0.50 Serving
These Make Ahead Everything Bagel Breakfast Muffins are my favorite recipe I’ve ever made up (so far, lol)! Since creating the recipe, I’ve made them three or more times already because I crave them. If you love savory bagels, then I am positive you are going to love (and crave) them too!
The best part about these everything bagel breakfast muffins is they are super easy to whip together and can easily be frozen and reheated for future consumption. In fact, I purposely wrote this recipe to be a double batch so there will be leftovers to freeze.
How to Eat Them
These everything bagel muffins taste amazing all by themselves, but are taken to a whole new level when they are eaten warm and spread with a little (or a lot) of cream cheese. My favorite way to turn them into a balanced meal is by adding a hard boiled egg and a piece of fruit on the side. Yum!
Why Kale?
Well, first of all, kale adds a nice splash of green to these muffin which just so happens to be one of my favorite colors. I also love the added nutrition kale brings to these muffins including vitamins A, K, and C, as well as antioxidants and fiber. When you combine the kale with the sharp cheddar cheese and dried onion flakes in this recipe, it creates a delightful richness that can make even the biggest kale hater give it a chance.
Ingredients For Everything Bagel Breakfast Muffins
Dry Ingredients
- 2 cups kale (finely chopped)
- 2 cups whole wheat flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup ground flax seeds (flax meal)
- 2/3 cup sharp cheddar cheese (shredded)
- 2 tbsp dry onion flakes
Wet Ingredients
- 2 cups milk
- 4 large eggs
- 1/4 cup olive oil
I love using whole wheat flour in these muffins to give them a boost of fiber. Fiber fills you up and keeps you satisfied longer. It also provides many other amazing benefits for your body. I wrote a whole blog post about fiber that you can read here if you are interested.
If whole wheat flour is not your thing, try using a white whole wheat flour which typically has a milder flavor and softer texture. You can also make these muffins with half whole-wheat flour and half white flour for a lighter texture.
Toppings
Everything but the Bagel Seasoning
I love using Everything but the Bagel Seasoning. You can find it at most stores or on Amazon. You can even make your own version of the seasoning if you prefer, like Trader Joe’s copycat recipe.
All you need is a light sprinkle of the seasoning. If you get too much, your bagel may end up saltier than you would like.
How to Make Everything Bagel Breakfast Muffins
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Prepare your muffin tins by spraying them with non-stick cooking spray or lining them with muffin papers.
2. Massage the Kale
In a large mixing bowl, add your finely chopped kale. The smaller you chop the pieces the better they will mix into your muffins. Take a moment to massage it gently with your fingers. This step softens the kale and makes it easier to incorporate it into the muffin batter.
3. Combine Dry Ingredients
Next, add all the dry ingredients to the bowl with the kale: whole wheat flour, baking powder, salt, ground flax seeds, cheddar cheese, and dry onion flakes. Mix them together thoroughly.
4. Mix Wet Ingredients
In a separate medium-sized bowl, whisk together the wet ingredients: milk, eggs, and olive oil. Make sure everything is well blended.
5. Combine Wet and Dry
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are perfectly fine!
6. Fill Muffin Tins
Evenly distribute the muffin batter into your prepared muffin tins, filling each cup about three-quarters full.
7. Add Toppings
Sprinkle each muffin with a dash of Everything but the Bagel Seasoning (about 1/4 tsp per muffin) for an extra flavor boost.
8. Bake
Place the muffin tins in your preheated oven and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool slightly before enjoying.
Enjoy!
These kale and cheddar muffins are not just nutritious; they’re also bursting with flavor. Perfect for breakfast on the go, a midday snack, or even as a side dish at dinner. Plus, you can easily customize them by adding other ingredients like diced peppers or herbs to suit your taste!
Give this recipe a try and enjoy the savory goodness of kale in every bite. Happy baking!
Everything Bagel Breakfast Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350 F then prepare your muffin tins by spraying them with a non-stick cooking spray or lining them with muffin papers.
- Start by placing your finely chopped kale into a large mixing bowl then thoroughly massage it with your fingers. This makes the kale softer and easier to incorporate into your muffins.
- Next, add all of the other ingredients from the "Dry Ingredients" list to the large bowl with the kale then mix them together.
- In a separate medium-sized bowl, add all of the food items from the "Wet Ingredients" list then stir them until they are well blended.
- Now, add the mixed wet ingredients to the large bowl containing the mixed dry ingredients and stir them together just until they are incorporated.
- Evenly distribute the muffin batter into two muffins (about 2 full tablespoons per spot).
- Top each muffin with a sprinkle of the Everything But the Bagel Seasoning (around 1/4 tsp per muffin).
- Add the prepared muffins tins to your preheated oven then let them cook for about muffin 15-18 minutes. Allow them to cool slightly before eating them.
