These are a cornbread-type muffin with meat, eggs, cheese and vegetables. Perfect to freeze and use on a busy weekday morning!
- ½ lb breakfast sausage (cooked, drained, crumbled) OR 1 cup chopped cooked ham
- 1 medium-sized green or red pepper, finely chopped
- ½ medium-sized onion, finely chopped
- 1–2 tablespoon oil
- salt and pepper, to taste (for seasoning veggies)
- 2 cups all-natural baking mix (Notes: It’s important to not use a whole wheat mix here, or your muffins will be too dense.)
- 1 cup cornmeal
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 eggs
- 1½ cups buttermilk
- 5 tablespoons melted butter
- 1½ cups shredded cheddar cheese
- Preheat oven to 375 degrees. Spray muffin tins with cooking spray and set aside.
- Saute onion and peppers in 1-2 tablespoons oil for a few minutes until soft. Season with a little salt and pepper while sauteing.
- Mix together dry ingredients in large bowl: baking mix, cornmeal, salt, pepper, and garlic powder.
- Mix together wet ingredients in a separate bowl: eggs, buttermilk, and butter. Add sausage or ham, bell pepper, onion, and cheese to the wet mix, and stir until combined.
- Make a well in the middle of the dry ingredients. Add the wet mixture to the dry mixture and stir just until combined (do not over mix).
- Ladle the filling 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.
Freezer Meal Instructions:
Wrap each muffin in plastic wrap and then fill a freezer ziptop bag until full of muffins.
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).