Savory Breakfast Muffins

Savory Breakfast Muffins {Freezer Meal}

By Rachel Tiemeyer
February 19, 2011
Savory Breakfast Muffins make a hearty, delicious grab-and-go breakfast.

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

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
Savory Breakfast Muffins

Savory Breakfast Muffins {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 24 regular-sized muffins or 12 over-sized muffins 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


These are a cornbread-type muffin with meat, eggs, cheese and vegetables. Perfect to freeze and use on a busy weekday morning!


  • Cooking spray
  • 12 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


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 ¾ths 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 1½ minutes total).



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.

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40 replies
  1. Veronica Bradford says:

    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?

    • Rachel says:

      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!

  2. Melissa says:

    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.

    • Rachel says:

      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.

  3. Sherry says:

    Where can I find the nutritional info on the Savory Breakfast Muffins? They are delicious, but would like the nutritional breakdown

    • Rachel says:

      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.

  4. anna says:

    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!

  5. Irene says:

    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 🙂

    • Rachel says:

      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.

  6. Beth says:

    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?

    • Rachel says:

      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.

  7. Myers Adoption says:

    I am excited to try these. I liked the other breakfast muffins you posted. What is your homemade baking mix? I never buy Bisquick.