Savory Breakfast Muffins–A Fast Food Breakfast To Go!

breakfast muffins
My husband needs quick, hardy breakfasts that he can take in the car with him on the way to work.  Savory Breakfast Muffins fit the bill and are his absolute favorites. They are a cornbread-type muffin with meat, eggs, cheese and even vegetables in them.  I make a big batch and freeze them in freezer bags. On a few mornings a week, I blend a smoothie, reheat a few of these muffins in the microwave (only takes 90 seconds), and pass them off as he’s heading out the door. 
Savory Breakfast Muffins
Savory Breakfast Muffins always make for a happy, healthy husband. (Plus they are MUCH better for him, tastier, and cheaper than a fast food breakfast!)

Savory Breakfast Muffins

Yields: Makes: 15 muffins

Ingredients

  • 1/2 lb breakfast sausage (cooked, drained, crumbled) OR 1 cup chopped cooked ham
  • 1 medium-sized green or red pepper, finely chopped
  • 1/2 medium-sized onion, finely chopped
  • 1-2 tablespoon oil
  • salt and pepper, to taste (for seasoning veggies)
  • 2 cups all-natural baking mix (Notes: It's important to not use a whole wheat mix here, or your muffins will be too dense.)
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 5 tablespoons melted butter
  • 1 1/2 cups shredded cheddar cheese

Instructions

1) Preheat oven to 375 degrees. Spray muffin tins with cooking spray and set aside.

2) Saute onion and peppers in 1-2 tablespoons oil for a few minutes until soft. Season with a little salt and pepper while sauteing.

3) Mix together dry ingredients in large bowl: baking mix, cornmeal, salt, pepper, and garlic powder.

4) Mix together wet ingredients in a separate bowl: eggs, buttermilk, and butter. Add sausage or ham, bell pepper, onion, and cheese to the wet mix, and stir until combined.

6) Make a well in the middle of the dry ingredients. Add the wet mixture to the dry mixture and stir just until combined (do not over mix).

7) Ladle the filling into the prepared muffin tins, filling 3/4ths of the way up.

8) Bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean.

9) Allow to cool in pans for a couple of minutes and then turn out onto a cooling rack.

Freezer Meal Instructions:

To freeze, wrap each muffin in plastic wrap and then fill a freezer ziptop bag until full of muffins. To reheat: Wrap an individual frozen muffin in a moist paper towel. Microwave on high for 30 second increments until warmed through (usually about 1 1/2 minutes total).

http://thrivinghomeblog.com/2011/02/a-fast-food-breakfast-to-go-savory-breakfast-muffins/

Savory Breakfast Muffins

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Comments

  1. Myers Adoption says

    I am excited to try these. I liked the other breakfast muffins you posted. What is your homemade baking mix? I never buy Bisquick.

  2. Rachel says

    I actually only use Trader Joe's Multigrain Baking Mix. What is your recipe for Bisquick? Maybe I could post it!

  3. tina says

    I haven’t made these in years, they are so delicious! My husband is always after me to make Amish Friendship Bread.

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  5. Kristin says

    I don’t normally buy buttermilk? Can I just use regular milk? Any other substitute?

  6. Beth says

    I don’t have a microwave, do you think these would be OK reheated in the oven? If so, what temp/time would you do?

    • Rachel says

      Oh sure. Just wrap in foil and warm in a low-temp oven, around 200 degrees, ideally (so you don’t cook them more). Or you could thaw overnight so they warm even faster in the oven in foil.

  7. Dina says

    What is your recipe for homemade baking mix??

  8. Irene says

    This sounds yummy and would love to make the muffins! How many muffins does the recipe make? I am in a freezer club and need to make 6 meals with each meal to feed a family of 4. Thank you :)

    • Rachel says

      This recipe makes 15 regular-sized muffins. But, our freezer club always made the large muffins when we cooked these for one another. I think we would deliver 12 to each family. Btw, I just retested this recipe and it’s vitally important that you use a mostly white flour baking mix. The original source I got it from (a friend) used Bisquick. When I tried to swap it out for whole grain baking mix, these muffins were really dense.

  9. danette says

    any idea how many calories are in each muffin?

  10. anna says

    I made these a few days ago but was too lazy to grease then have to clean the muffin pan so I used a loaf pan instead. I also used 1/2 of crumbled feta instead of cheddar and it turned out great! We are it toasted and buttered with creamed squash soup.
    Thanks for the yummy recipe!

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