• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Get our Freezer Meal Quick Start Guide
freezer meal quick start guide

Get Our Freezer Meal Quick Start Guide

Loading

 

About
Free Resources
Contact

Instagram

Facebook

Pinterest

YouTube

TikTok

Thriving Home

Food & Lifestyle

  • Recipe Index
    • Course
      • Breakfast
      • Lunch & Dinner
      • Sides & Salads
      • Soups & Chilis
      • Appetizers
      • Snacks
      • Desserts
      • Baked Goods
      • Beverages
      • Condiments
    • Method
      • Freezer Meals
      • Stovetop
      • Oven
      • Slow Cooker
      • Instant Pot
      • Grill or Smoker
      • 6 Ingredients or Less
      • Air Fryer
    • Diet
      • Gluten-Free
      • Dairy-Free
      • Vegetarian
    • Ingredients
      • Chicken & Turkey
      • Beef
      • Pork
      • Seafood
      • Pasta & Pizza
    • Holiday
      • Birthday
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine's Day
    • All Recipes
  • Freezer Cooking
    • Start Here
    • Freezer Meal Recipes
    • 1 Hour Freezer Prep
    • Cookbooks
  • Menu Plans
  • Shop
    • Cookbooks
    • Our Recipe Ebooks & Digital Products
    • 1 Hour Freezer Prep
    • Shop Our Favorites
    • Gift Guides
Home Recipe Index Freezer Meals Freezer Breakfast

Savory Breakfast Muffins

4.8 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 6/5/24Updated: 7/29/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Our hearty Savory Breakfast Muffins, also known as “Bisquick Sausage Muffins” to some, are the perfect grab-and-go morning meal for a wholesome start to your day. They are a cornbread-type muffin with meat, eggs, cheese, and vegetables in them.

“Great flavor and perfect to fill the freezer so your kiddo can grab and go with a hearty option to catch the early bus! ⭐️⭐️⭐️⭐️⭐️” -KViall

Cornmeal muffins in a muffin pan, fresh from the oven. this …


 
Table of Contents
  • Why We Love This Recipe
  • Ingredient Notes
  • Variations and Substitutions
  • How to Make Savory Breakfast Muffins
  • Muffin Pan Tip
  • Freezing Instructions
  • FAQs
  • More Breakfast Recipes You Might Like
  • Savory Breakfast Muffins

Why We Love This Recipe

  • They are a great make-ahead breakfast recipe.
  • Savory muffins are satiating. The recipe is full of protein and some fiber which will keep you full longer, while being low in sugar.
  • They are freezer-friendly. I make a big batch and freeze these in freezer bags.
  • Savory muffins pair perfectly with a smoothie. Try one of our 7 smoothie freezer pack recipes.

Ingredient Notes

Here are the ingredients you’ll need for these breakfast muffins…

Savory breakfast muffin ingredients measured out and labeled.

Ingredient Notes:

  • Cooking spray – Whether I’m making these Savory Muffins, our Pumpkin Spice Muffins, or our Breakfast Egg Muffins, I prefer to use avocado oil as my spray. It’s healthier than vegetable oil.
  • All-purpose baking mix – I’ve tested this the most of with the name brand Bisquick baking mix, so that is what will give you the most consistent results with our recipe. But we have homemade and gluten-free options in the cooking notes at the bottom of the recipe!
  • Buttermilk – If you don’t have any on hand, you can make your own! Put 1 tablespoon of lemon juice or white vinegar in a measuring cup, then add enough milk to equal 1 cup. Stir well and let sit until it curdles, about 5-10 minutes. I use this for our Whole Wheat Buttermilk Biscuits all the time.
  • Breakfast sausage – You can substitute this with chopped ham or cooked, crumbled bacon. You can also double the amount of meat in the recipe for a heartier muffin, but it will likely take longer to bake.

Variations and Substitutions

  • You can easily double the amount of meat in these if you want a heartier muffin! They might just take a little longer to bake, though.
  • Substitute the cooked sausage with diced ham or cooked, crumbled bacon.
  • Use any color of bell pepper.
  • Make them gluten-free (instructions for this in the recipe card).

How to Make Savory Breakfast Muffins

Here’s an overview of how these sausage muffins come together, but you can find the full printable recipe at the bottom of this post.

Prep

Preheat oven to 375°F. Spray one or two regular muffin tins (this recipe makes 17 muffins) with cooking spray and set aside.

Cook Sausage, Onion, and Pepper

Heat the oil in a medium-sized saute pan over medium-high heat until shimmery. Saute the onion and peppers for 4-5 minutes, until softened. Set aside.

Ground breakfast sausage being browned in a cast iron skillet.
Chopped onions and green peppers sauteing in a cast iron skillet.

Prepare Dry Ingredients

Whisk together the baking mix, cornmeal, salt, pepper, and garlic powder in a large bowl.

Someone whisking dry ingredients together in a white bowl.

Prepare Wet Ingredients

In another bowl, whisk together eggs, buttermilk, and butter. Stir in the sausage or ham, bell pepper, onion, and cheese to this wet mixture until combined.

Eggs, melted butter, and buttermilk in a bowl with a whisk next to it.
A mixing bowl with all the ingredients for savory breakfast muffins dumped in ready to be mixed together.

Mix Wet & Dry Ingredients

Make a well in the middle of the dry ingredients. Pour the wet mixture into the dry mixture and stir just until combined (do not over-mix).

Sauteed onions, peppers, and breakfast sausage being mixed into cheddar cheese, eggs, and buttermilk with a spoon.

Fill Muffin Tin

Spoon the batter into the prepared muffin tins, filling three-fourths of the way up.

A hand using an ice cream scoop to place muffin batter in a greased muffin tin.
A muffin pan full with savory breakfast muffins batter ready to be baked.

Bake

Bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean. Allow to cool in pans for a couple minutes and then turn out onto a cooling rack.

Cornmeal muffins on a cooling rack with bowls of cheddar cheese and chopped green pepper next to them.
Cornmeal muffins in a muffin pan, fresh from the oven.

Muffin Pan Tip

I highly recommend using a non-toxic, non-stick pan like this Caraway Muffin Pan. The muffins fall right out and clean up is a cinch! Note: This pan does bake a little faster than other pans, so check it on the early end of the baking time.

Caraway Non-Stick Muffin Pan

Freezing Instructions

Freeze For Later: Bake and let the muffins cool completely. Then place in a single layer in a gallon-sized freezer bag. Squeeze out excess air and seal. Freeze for up to 3 months.

Prepare From Frozen: 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).

Cornmeal muffins in a freezer bag labeled Savory Breakfast Muffins.

FAQs

What meat options can I use in savory breakfast muffins?

Crumbled and browned breakfast sausage (pork or turkey), cooked and crumbled bacon, or chopped deli ham would all work.

What can I use in place of the all purpose baking mix?

To avoid sugar, trans fats, and additives in a store-bought baking mix like Bisquick, try making your own with pantry ingredients. Here’s how:

To a food processor, add 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons cold butter. Pulse until combined and course crumbs form.

What if I don’t have buttermilk on hand?

If you don’t have any on hand, you can make your own! Put 1 tablespoon of lemon juice or white vinegar in a measuring cup, then add enough milk to equal 1 cup. Stir well and let sit until it curdles, about 5 minutes.

Can I use a different cheese?

Sure, use what you like! These are great with shredded pepper jack cheese.

More Breakfast Recipes You Might Like

A slice of breakfast casserole with hash browns being served with a spatula.

Make Ahead Breakfast Casserole with Hash Browns

Breakfast casserole muffins on a white serving platter.

5-Ingredient Breakfast Egg Muffins

Breakfast burritos lined up in a marbled serving dish with three on top that have the ends cut off to see the scrambled eggs, bacon, peppers, and green onions.

Freezer Breakfast Burritos

make ahead breakfast sandwiches on a cutting board

Frozen Breakfast Sandwiches

Three savory breakfast muffins stacked together on plates with chopped green onion sprinkled on them.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Savory breakfast muffins on their sides in a muffin pan cooling.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews

Savory Breakfast Muffins

Our hearty Savory Breakfast Muffins, also known as “Bisquick Sausage Muffins” to some, are the perfect grab-and-go morning meal for a wholesome start to your day.

Yield: About 17 muffins 1x
Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
Print Recipe Rate Pin for Later
  • Email
Units:
Scale:

Ingredients

  • Cooking spray
  • 2 tablespoons olive oil or avocado oil, divided
  • 1/2 lb cooked, drained, and crumbled breakfast sausage (sub: 1 cup diced ham)
  • 1 medium-sized green or red pepper, finely chopped
  • 1/2 medium-sized onion, finely chopped
  • Salt and pepper
  • 2 cups all-purpose baking mix like Biscuit (see homemade and gluten-free options in Cooking Notes)
  • 1 cup yellow cornmeal
  • 1/4 teaspoon garlic powder
  • 3 large eggs
  • 1 1/2 cups buttermilk (see Cooking Notes)
  • 5 tablespoons melted salted butter
  • 2 cups shredded cheddar cheese

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Prep Pan: Preheat oven to 375°F. Spray one or two muffin pans with cooking spray and set aside.
  2. Brown Sausage: Heat 1 tablespoon oil in a medium-sized skillet over medium-high heat until shimmery. Saute the sausage until browned, about 5-7 minutes, breaking it up into tiny pieces while it cooks. Transfer to a paper towel-lined plate and set aside.
  3. Saute Veggies: Wipe out the pan. Add 1 tablespoon oil and heat until shimmery. Saute the onion and peppers for 4-5 minutes, until softened, seasoning with salt and pepper while they cook. Set aside.
  4. Dry Mix: In a large bowl, whisk together the baking mix, cornmeal, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  5. Wet Mix: In another bowl, whisk together eggs, buttermilk, and butter. Stir in the sausage or ham, pepper/onion mixture, and cheese to this wet mixture until combined.
  6. Combine: Pour the wet mixture into the dry mixture and stir just until combined (do not over mix). Spoon the batter into the prepared muffin tins, filling almost to the top.
  7. Bake: Bake for 15-18 minutes. Muffins are done when an inserted toothpick comes out clean. Allow to cool in pans for a couple of minutes and then turn out onto a cooling rack. 
  8. Serve: I like to serve these warm with a little butter.

Notes/Tips

Freezer Instructions

  • Freeze For Later: Bake and let the muffins cool completely. Then place in a single layer in a gallon-sized freezer bag. Squeeze out excess air and seal. Freeze for up to 3 months.
  • Prepare From Frozen: 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).

 

  • To make this Gluten-Free, make the following alterations to the recipe:
    • Replace all the Bisquick with King Arthur’s Gluten-Free All-Purpose Baking Mix (1:1 ratio).
    • Reduce cornmeal from 1 cup to only a 1/2 cup
    • Add an extra 1/4 cup buttermilk
    • Add an extra 1 tablespoon butter
    • Add 1 tablespoon maple syrup
    • My tests showed that this gluten-free version bakes at the same rate as the normal recipe.
  • Homemade Baking Mix: To avoid sugar, trans fats, and additives in a store-bought baking mix like Bisquick, try making your own from pantry ingredients. To a food processor, add 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons cold butter. Pulse until combined and course crumbs form.
  • Make your own buttermilk: If you don’t have any on hand, you can make your own! Put 1 tablespoon of lemon juice or white vinegar in a measuring cup, then add enough milk to equal 1 cup. Stir well and let sit until it curdles, about 5 minutes.
  • You can definitely double the amount of meat used in this recipe to make them heartier, but you’ll likely need to bake the muffins longer.
  • Muffin Pan Rec: I highly recommend using a non-toxic, non-stick pan like this Caraway Muffin Pan. The muffins fall right out and clean up is a cinch! Note: This pan does bake a little faster than other pans, so check it on the early end of the baking time.
  •  
© Author: Rachel Tiemeyer
Cuisine: American Method: Bake

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Rate Recipe

Tag Us on Instagram

Savory breakfast muffins in a muffin pan with most of them turned sideways to cool.
woman holding a 1 hour freezer prep session

Make 6 Grab-and-Go Breakfasts in 1 Hour!

Try a 1 Hour Freezer Prep Session ($6.99 value) for FREE!
Includes:
  1. Shopping & equipment lists
  2. Step-by-Step instructions & video tutorial
  3. Serving suggestions & dietary substitutions & more

Loading

836 shares
  • Share
  • Email

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

Read more...

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Megan says

    Posted on 4/17/25 at 6:27 pm

    I just made these for the first time and really like them-but I felt the cornmeal came through really strong (not a huge fan of cornmeal). Has anyone adjusted with more bisquick and less cornmeal? Just wondering if it still gives proper consistency. Thanks!

    Reply
    • Rachel Tiemeyer says

      Posted on 4/18/25 at 2:47 pm

      Hi Megan. Thanks for the review. If you’re not a big cornmeal fan, you could try replacing some of it with whole wheat or all purpose flour perhaps. I would not add more Bisquick, since it has leavening agents in it and will mess up the ratios. Hope that helps!

      Reply
  2. Kelsey says

    Posted on 9/21/24 at 7:05 pm

    Love these, and all your freezer meals! In fact, I’ve been making so many of your freezer meals that I’m running out of room in the freezer, which leads me to wonder…

    How long would these last if stored in the refrigerator instead of the freezer?

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 9/26/24 at 3:25 pm

      HI Kelsey! They are best in the refrigerator for just 2-3 days… you could probably make it 4-5 days, but they might not taste as good. So fun to hear that you’ve filled your freezer up!

      Reply
  3. Patricia Dennie says

    Posted on 7/17/24 at 4:44 pm

    Absolutely LOVE this recipe and add so many veggies and spices. Perfect for drive-by eating of something healthy and delicious. I make this at least once a week for my husband and I. Thanks for sharing this excellent recipe.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 7/17/24 at 7:39 pm

      So glad you enjoy this recipe regularly Patricia! Thank you for leaving a review.

      Reply
  4. Michal Rittler says

    Posted on 8/18/23 at 6:34 am

    We didn’t love this one. It has too much bread flavor and not enough “mix in stuff” flavor. It is a good a grab and go item. But when we have a sit down breakfast I add an over easy egg and more shredded cheese. If i make it again i will add more sausage and veggies.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 8/18/23 at 9:21 am

      Hi Michal. Thank you for your honest feedback. I do love that many of our grab-and-go recipes are customizable in what veggies/meat/cheese you choose and how much you use. Everyone’s preferences are so different.

      Reply
  5. KViall says

    Posted on 11/6/22 at 6:05 pm

    Great flavor and perfect to fill the freezer so your kiddo can grab and go with a hearty option to catch the early bus!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/7/22 at 8:14 am

      Glad to hear these are helping your family with those busy mornings!

      Reply
      • Quandora says

        Posted on 3/3/23 at 6:36 pm

        I’ve been spending way too much time, money and calories picking up fast food breakfast on my way to work. Taste great and love the texture. Glad I came across this recipe; it’s a keeper.

      • Carla from Thriving HomeCarla from Thriving Home says

        Posted on 3/6/23 at 9:29 am

        Thanks for leaving a review. So glad you found a keeper to help with cost, time, and quality of food! 🙂

  6. Mel says

    Posted on 9/28/22 at 3:54 pm

    I just made these for tomorrow morning, but realize I don’t know how to store them overnight! Can I refrigerate them or do I still need to freeze them? I hope you see this!

    Reply
    • Carla FletcherCarla Fletcher says

      Posted on 9/28/22 at 7:13 pm

      Hi Mel. Sorry we didn’t see this until now. Yes! You can absolutely refrigerate instead of freezing them.

      Reply
  7. Gayle says

    Posted on 7/20/22 at 5:53 am

    Really good and a quick and healthier snack than a regular sweet muffin. I added deli ham extra sharp cheddar, a bit of red and green bell pepper with a seeded and deveined jalapeño and topped them with sliced scallions and a bit more cheese. Recipe made 16 regular size muffins- plenty to keep on hand for hot days this week and to stow a few in the freezer.

    Reply
    • Rachel Tiemeyer says

      Posted on 7/20/22 at 11:50 am

      Thanks for sharing your additions, Gayle. I love the idea of adding in some veggies.

      Reply
  8. Rebecca says

    Posted on 11/16/21 at 12:53 pm

    I made some substitutions based on what I had and what our family likes. Turned out really good. Here’s what I did:
    -used turkey bacon bits
    -added a cup of spinach to the sautéed onions
    -substituted thawed hash browns for the cornmeal

    Reply
    • Rachel Tiemeyer says

      Posted on 11/16/21 at 2:04 pm

      Such great ideas! Thanks for sharing, Rebecca.

      Reply
  9. Kathy says

    Posted on 7/14/21 at 8:19 pm

    Easy to make and so good. My family has requested that I make these again soon.

    Reply
    • Rachel Tiemeyer says

      Posted on 7/15/21 at 9:34 am

      Thanks for sharing your review, Kathy. Love to hear that these were a success.

      Reply
  10. Jamie says

    Posted on 10/12/20 at 3:41 pm

    Love these!!

    Reply
    • Rachel Tiemeyer says

      Posted on 10/15/20 at 9:28 am

      Oh great!

      Reply
  11. Veronica Bradford says

    Posted on 7/12/19 at 3:32 pm

    I would like to try this recipe, however, I have to have gluten free. Do you think King Arthur All-Purpose Baking Mix would work? It is gluten free. If not, could I use gluten free Bisquick?

    Reply
    • Rachel says

      Posted on 7/13/19 at 3:35 pm

      I haven’t tried it with a GF mix, but it sounds like it should work. Please let me know if you do, because I’ve got gluten-free myself and love these muffins!

      Reply
  12. Jan says

    Posted on 4/23/19 at 4:18 pm

    Doesn’t say how many this makes?

    Reply
    • Rachel says

      Posted on 4/29/19 at 8:27 pm

      I just updated the recipe. It makes a lot!

      Reply
  13. Melissa says

    Posted on 1/21/19 at 5:50 pm

    Love these!!! Have made them several times. So quick and easy and so delicious. Love that these can be made ahead and frozen. Pop them in microwave on busy mornings and they taste just the same as if I made them that morning.

    Reply
    • Rachel says

      Posted on 1/23/19 at 8:41 pm

      Awesome, Melissa. Thanks for the review. You’ve motivated me to make these again for my family.

      Reply
  14. Patti Mcloughlin says

    Posted on 4/10/18 at 10:17 am

    What is in the baking mix. Didn’t guite understand the directions. Sorry.
    They look delicious and I can’t wait to make them.

    Reply
    • Rachel says

      Posted on 4/11/18 at 10:36 am

      Look for a generic baking mix like Bisquick, in the baking aisle. There are often all-natural versions of this in the health food section of a store.

      Reply
Older Comments

sidebar

polly and rachel

Welcome

We’re moms, cookbook authors, and freezer cooking evangelists. Our mission is to help your home thrive, one delicious meal at a time. Let’s make the most of your time in the kitchen! Read more.

Follow Us On Instagram!

freezer cooking

Order On:

Amazon • Target

Learn More

freezer to table

Order On:

Amazon • Target

Learn More

FREEZER MEALS

Southwest Chicken over a salad

Southwest Chicken

Taco bar with all the toppings lined up

Totally Tasty Taco Bar

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Chicken taco soup in a white bowl with toppings.

Chicken Taco Soup

TOP RECIPES

Chicken Parmesan casserole in a glass baking dish with a spoon.

Chicken Parmesan Casserole

Meatball subs that have been under the broiler, side by side.

Easy Meatball Subs

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Seasoned cooked steak sliced on a plate with steamed broccoli and a baked potato.

The Perfect Pan-Seared Steak

Popular Round-Ups

Fully cooked ham and egg cups in a freezer bag.

20+ Make Ahead Breakfast Ideas

Collage image for freezer meals.

Easy Freezer Meals for One or Two

20+ Inexpensive, Easy Meals for Large Groups

Collage of 7 different marinades with chicken breasts on the left and cooked dishes on the right.

7 BEST Chicken Marinades

freezer meal update
New to freezer cooking?

Grab Our Freezer Meal Quick Start Guide!

5 days of recipes & tips from freezer meal experts.

Loading

Instagram

Facebook

Pinterest

YouTube

TikTok

About
About Us
Work With Us
Press
Recipes
All Recipes
Freezer Meals
Menu Plans
Shop
Cookbooks
1 Hour Prep Sessions
Gift Guides
Explore
Free Resources
Shop Our Favorites
Facebook Group
Privacy Policy
Accessibility
Disclaimers
Contact
© 2025 Thriving Home
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
836 shares