Savory Breakfast Muffins

Name: Savory Breakfast Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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

★★★★★ 4.8 /5

Jump to Recipe Rate Recipe

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

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.

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

a slice of breakfast casserole with hash browns being served with a spatula

Make Ahead Hash Brown Breakfast Casserole

breakfast casserole muffins on a white dish

Easy Breakfast Casserole Muffins

Breakfast Burritos

make ahead breakfast sandwiches on a cutting board

Frozen Breakfast Sandwiches

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!