Savory Breakfast Muffins {Freezer Meal}
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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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Savory Breakfast Muffins {Freezer Meal}
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
- 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 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.
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.
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Thanks for sharing your review, Kathy. Love to hear that these were a success.
Love these!!
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Oh great!