• Savory Breakfast Muffins–A Fast Food Breakfast To Go!

    by Rachel on February 19, 2011

    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

    15 muffins


    • 1/2 lb breakfast sausage (cooked, drained, crumbled) OR 1 cup chopped ham
    • 1 medium-sized green or red pepper, finely chopped
    • 1/2 medium-sized onion, finely chopped
    • 1-2 T oil
    • salt, pepper, and garlic powder, to taste (for sauteing veggies)
    • 2 cups homemade baking mix or all-natural baking mix (find in health food section)
    • 1 cup cornmeal (Hodgson Mills is a great brand with no added ingredients)
    • 1/2 tsp. salt
    • 1/4 tsp pepper
    • 1/4 tsp. garlic powder
    • 3 eggs
    • 1 1/2 cups buttermilk
    • 5 T melted butter
    • 1 1/2 cups shredded cheddar cheese


    Spray muffin tins with cooking spray and set aside.

    Saute onion and peppers in 1-2 T oil (or the sausage grease) for a few minutes until soft. Season with a little salt, pepper, and garlic powder while sauteing.

    Preheat oven to 375 degrees.

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

    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.

    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).

    Ladle the filling into the prepared muffin tins, filling almost to top.

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

    Allow to cool in pans for 5 minutes and then turn out onto a cooling rack.

    To Freeze: Wrap each muffin in plastic wrap and then fill a freezer ziploc until full of muffins.

    To Reheat: Wrap in a paper towel. Microwave on high for approx 90 seconds.


    Savory Breakfast Muffins

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    { 7 comments… read them below or add one }

    Myers Adoption February 21, 2011 at 10:31 pm

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


    Rachel February 24, 2011 at 3:57 am

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


    tina August 26, 2012 at 11:00 pm

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


    Kristin January 23, 2014 at 2:13 pm

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


    Rachel January 23, 2014 at 2:15 pm

    Here is a really easy way to make your own buttermilk (i.e. “sour milk”) using regular milk. All you need is milk and a little vinegar or lemon juice. http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm


    Beth March 28, 2014 at 3:48 pm

    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 March 28, 2014 at 5:04 pm

    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.


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