Savory Breakfast Muffins {Freezer Meal}
My husband needs quick, hearty 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 favorite. They are a cornbread-type muffin with meat, eggs, cheese and vegetables in them. I make a big batch and freeze them in freezer bags. 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 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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These are a cornbread-type muffin with meat, eggs, cheese and vegetables. Perfect to freeze and use on a busy weekday morning!
Ingredients
- Cooking spray
- 1–2 tablespoons olive oil or avocado oil
- 1 medium-sized green or red pepper, finely chopped
- ½ 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
- ¼ teaspoon garlic powder
- 3 eggs
- 1½ cups buttermilk
- 5 tablespoons melted butter
- ½ lb cooked, drained, and crumbled breakfast sausage OR 1 cup chopped cooked ham (or more if you want!)
- 2 cups shredded cheddar cheese
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 ¾ths 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 1½ minutes total).
COOKING NOTES:
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.
Love these!!
★★★★★
Oh great!
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?
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!
Doesn’t say how many this makes?
I just updated the recipe. It makes a lot!
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.
★★★★★
Awesome, Melissa. Thanks for the review. You’ve motivated me to make these again for my family.
What is in the baking mix. Didn’t guite understand the directions. Sorry.
They look delicious and I can’t wait to make them.
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.
These are amazing! Do we know what the caloric intake is (approximately) per muffin?
Where can I find the nutritional info on the Savory Breakfast Muffins? They are delicious, but would like the nutritional breakdown
Hi Sherry, there are several free websites that can provide you with the nutritional break-down of recipes, if you enter in the ingredients. This Spark People website provides one: https://recipes.sparkpeople.com/recipe-calculator.asp. Hope that helps!
we are a family of five and trying to do grocery shopping on a budget. what else can i make with the baking mix?
I haven’t done a lot with homemade baking mix, but our friend Laura at Heavenly Homemakers has. Check out her site for lots of ideas: http://heavenlyhomemakers.com/
What else do you use your homemade baking mix in, Rachel?
Good question. I actually haven’t made a homemade mix in a while, but Carla Fletcher does a lot I think. Do you know her? You could ask her, Holly.
Does this taste eggy at all? I need to find a good protein filled breakfast but I despise eggs.
Nope. Not at all.
Do I really need to use the cornmeal? Don’t have any on hand!! 😉
Hmm, you could try subbing more baking mix? I haven’t tried them without it, but it might work!
Can I use all purpose flour instead of all-natural baking mix?
I’ve never tried that I don’t think it will work since the baking mix has leavening in it.
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!
any idea how many calories are in each muffin?
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 🙂
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.
What is your recipe for homemade baking mix??
I use Laura’s from Heavenly Homemakers: http://heavenlyhomemakers.com/whole-wheat-quick-baking-mix-sneak-peek-into-our-new-oh-for-real-book. I’ve also found an all-natural version in the bulk section of our health food store.
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?
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.
I don’t normally buy buttermilk? Can I just use regular milk? Any other substitute?
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
I haven’t made these in years, they are so delicious! My husband is always after me to make Amish Friendship Bread.
I actually only use Trader Joe's Multigrain Baking Mix. What is your recipe for Bisquick? Maybe I could post it!
I am excited to try these. I liked the other breakfast muffins you posted. What is your homemade baking mix? I never buy Bisquick.