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Home Recipe Index Freezer Meals Freezer Breakfast

Savory Breakfast Muffins

★★★★★ 4.8 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 8/9/23Updated: 8/30/23

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.

Savory Breakfast Muffins stacked in a pyramid on top of a blue plate with chopped parsley sprinkled over 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

Table of Contents
  • Why We Love This Recipe
  • Ingredient Notes
  • Variations and Substitutions
  • How to Make Sausage Muffins
  • Freezing Instructions
  • More Breakfast Recipes You Might Like
  • Make 6 Grab-and-Go Breakfasts in 1 Hour!
  • Savory Breakfast Muffins

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

Savory Breakfast Muffins Ingredients measured in bowls and laid on a counter.
  • 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.

Breakfast Sausage being browned in a skillet for Savory Breakfast Muffins.
Chopped onions and green peppers sauteing in a skillet for Savory Breakfast Muffins.

Prepare Dry Ingredients

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

Dry ingredients - cornmeal, Bisquick, salt, pepper, garlic powder - measured into a mixing bowl for Savory Breakfast Muffins.

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.

Liquid ingredients - eggs, buttermilk, melted butter - measured into a mixing bowl for Savory Breakfast Muffins.
Sauteed chopped onion and pepper, as well as cooked breakfast sausage, and shredded cheddar cheese dumped on top of liquid ingredients for Savory Breakfast Muffins.

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).

Liquid ingredients for Savory Breakfast Muffin dumped into a well made in the dry ingredients mixing bowl.

Fill Muffin Tin

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

Muffin tin sprayed with cooking spray and holding uncooked Savory Breakfast Muffin mix in each cup 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.

Closeup of Savory Breakfast Muffins in the muffin tin after coming out of the oven.
Savory Breakfast Muffins resting on a cooling rack before being served.

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 in a reusable freezer bag.

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 stacked on a white plate.

More Breakfast Recipes You Might Like

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Easy Breakfast Casserole Muffins

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Frozen Breakfast Sandwiches

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

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Savory Breakfast Muffins stacked in a pyramid on top of a blue plate with chopped parsley sprinkled over them.
★★★★★ 4.8 from 9 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: 24 regular-sized muffins or 12 over-sized muffins 1x
Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
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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

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

Make It Now:

  1. Preheat oven to 375°F. Spray two over-sized muffin tins or one regular muffin tin with cooking spray and set aside.
  2. 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.
  3. In a large bowl, whisk together the baking mix, cornmeal, salt, pepper, and garlic powder.
  4. 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.
  5. 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).
  6. Spoon the batter into the prepared muffin tins, filling three-fourths of the way up.
  7. Bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean.
  8. 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.

© Author: Rachel Tiemeyer
Cuisine: American Method: Bake

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Rachel Tiemeyer

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!

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  1. AvatarMichal 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
  2. AvatarKViall 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
      • AvatarQuandora 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.

        ★★★★★

        Reply
        • 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! 🙂

          Reply
  3. AvatarMel 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
  4. AvatarGayle 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 TiemeyerRachel 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
  5. AvatarRebecca 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 TiemeyerRachel Tiemeyer says

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

      Such great ideas! Thanks for sharing, Rebecca.

      Reply
  6. AvatarKathy 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 TiemeyerRachel 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
  7. AvatarJamie says

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

    Love these!!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

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

      Oh great!

      Reply
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