Savory Breakfast Muffins
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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
Why We Love This Recipe
- They are a great make-ahead breakfast recipe.
- Savory muffins aren’t sweet. The recipe is a fantastic option for those trying to minimize sugar in the morning.
- They are freezer-friendly. I make a big batch and freeze these in freezer bags.
- Savory muffins pair perfectly with a smoothie. A few mornings a week, I blend our Green Machine 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.
Ingredient Notes
- Cooking spray – Whether I’m making these Savory Muffins, our Pumpkin Spice Muffins, or our Breakfast Casserole Muffins, I prefer to use avocado oil as my spray. It’s healthier than Pam.
- Medium-sized green or red pepper – The color really won’t affect the flavor much. Just use what you have!
- Bisquick – Really any all-purpose baking mix will work. We have a gluten-free option in the notes.
- 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. I use this for our Whole Wheat Buttermilk Biscuits all the time.
- Butter – Did you know you can freeze butter? I always stock up in bulk and do this so I have butter on hand.
- Breakfast sausage – You can substitute this with chopped ham. I often swap out the meat in recipes like this or our Baked Omelette.
Variations and Substitutions
- Substitute the cooked sausage with diced ham.
- Use any color of bell pepper.
- Make them gluten-free (instructions for this in the recipe card).
How to Make Sausage Muffins
Prep
Preheat oven to 375°F. Spray two over-sized muffin tins or one regular muffin tin 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.
Prepare Dry Ingredients
Whisk together the baking mix, cornmeal, salt, pepper, and garlic powder in a large 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.
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).
Fill Muffin Tin
Spoon the batter into the prepared muffin tins, filling three-fourths of the way up.
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.
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).
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!)
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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.
Ingredients
- Cooking spray
- 1–2 tablespoons olive oil or avocado oil
- 1 medium-sized green or red pepper, finely chopped
- 1/2 medium-sized onion, finely chopped
- 2 cups Bisquick (all-purpose baking mix) (see Gluten-free option in Notes)
- 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 (Can you freeze butter? Yes! Here’s how.)
- 1/2 lb cooked, drained, and crumbled breakfast sausage OR 1 cup chopped cooked ham (or more if you want!)
- 2 cups shredded cheddar cheese
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Instructions
Make It Now:
- Preheat oven to 375°F. Spray two over-sized muffin tins or one regular muffin tin with cooking spray and set aside.
- 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.
- In a large bowl, whisk together the baking mix, cornmeal, salt, pepper, and garlic powder.
- 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.
- 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).
- Spoon the batter into the prepared muffin tins, filling three-fourths of the way up.
- Bake for 15-20 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.
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).
Notes/Tips
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.
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.
★★★
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.
Great flavor and perfect to fill the freezer so your kiddo can grab and go with a hearty option to catch the early bus!
★★★★★
Glad to hear these are helping your family with those busy mornings!
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.
★★★★★
Thanks for leaving a review. So glad you found a keeper to help with cost, time, and quality of food! 🙂
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!
★★★★★
Hi Mel. Sorry we didn’t see this until now. Yes! You can absolutely refrigerate instead of freezing them.
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.
★★★★★
Thanks for sharing your additions, Gayle. I love the idea of adding in some veggies.
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
★★★★★
Such great ideas! Thanks for sharing, Rebecca.
Easy to make and so good. My family has requested that I make these again soon.
★★★★★
Thanks for sharing your review, Kathy. Love to hear that these were a success.
Love these!!
★★★★★
Oh great!