RECIPE: Breakfast Muffins

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
The beauty of thyme is evident in its popularity across many different cultures. It is used in za’atar, a popular Middle-Eastern condiment, bouquet garni and herbes de Provence, two widely used French seasonings and of course, our very own, green seasoning. Not a lot of explanation is needed on how fragrant the lemony and sometimes minty herb can be. However, its use in sweet dishes is not something most are familiar with. Its floral power shines when used in desserts and opens one up to a completely new dimension of thyme's flavour profile. Try to pair thyme with subtly sweet, floral and citrus ingredients like lemons, berries, vanilla and honey. You will begin to see thyme in a completely new light.


Breakfast Muffins
This quick and easy recipe is great for breakfast on the go. Made in less than an hour, it is surprising that these muffins taste as if they are straight from a gourmet bakery. Thank the lemony and peppery thyme which perfectly complements sharp cheddar and crisp vegetables. Make these hearty boys ahead, freeze and pop into the toaster oven. Savoury muffins will be your new favourite thing.
Yields: 12 servings
Prep Time: 10 minutes
Bake Time: 30 minutes
Total Time: 40 minutes
4 eggs
1 cup milk
½ loaf bread
1 cup chopped vegetables
⅓ cup grated cheese
3 stems thyme
½ cup cooked sausage, bacon or ham (optional)
Salt and pepper to taste
1 Preheat oven to 350°F. Grease a 12-cup muffin tin.
2 In a large bowl, whisk milk and eggs until combined.
3 Cut bread into bite-sized cubes and add to milk mixture along with cheese, vegetables and thyme. Mix until fully combined and bread absorbs liquid.
4 Spoon the soft mixture into the prepared muffin tin. Pour any remaining egg mixture evenly over the muffins.
5 Bake at 350°F 25 to 30 minutes until golden-brown.
6 Serve warm and enjoy.


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