Sweet and Savory Breakfast Muffins

Maple syrup and bacon are best friends in this simple yet delicious breakfast sandwich. Made with maple and cinnamon-spiced butter, smoky bacon and English muffins, these treats can also be made ahead and frozen for a quick and hearty on-the-go meal.




4 sandwiches




  • 3 Tablespoons of Salted Challenge Butter, softened
  • 2 Tablespoons of maple syrup
  • ½ teaspoon of cinnamon
  • 8 strips of cooked bacon
  • 4 english muffins, split in half


  • 1

    In a small bowl, combine butter, syrup and cinnamon.

  • 2

    If a crispy exterior is desired, toast muffins in a convection toaster or toaster oven. Spread butter spread on each muffin half.

  • 3

    Top bottom portion with 2 slices of bacon, folding the slices in half to fit.

  • 4

    Finish by adding the top portion of the muffin.

  • 5

    Serve right away, or freeze for up to 3 months by wrapping each sandwich individually in parchment paper and placing them in a freezer-safe resealable bag.


  • !

    To reheat, thaw in fridge overnight. Place thawed sandwich (keep parchment paper on or replace with a paper towel) on a microwave safe plate. Heat on high for 30-60 seconds or until the sandwiches are warmed through. If taking the sandwiches directly out of the freezer, remove sandwich from bag and place on a microwave safe plate. Microwave for 60-90 seconds on defrost (or 50% power). Flip the sandwich over and microwave for 30-60 seconds on high power, until warmed through. You can also reheat the sandwiches in the oven or in the toaster oven. Cover with foil and bake at 350 degrees for about 15-20 minutes or until warmed through.

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