Savory Breakfast Muffins {Freezer Meal}


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
 
 
 
Print
Savory Breakfast Muffins

Savory Breakfast Muffins {Freezer Meal}

  • Author: Thriving Home
  • Yield: 24 regular-sized muffins or 12 over-sized muffins 1x

Description

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
  • 12 tablespoons olive oil or avocado oil
  • 1 medium-sized green or red pepper, finely chopped
  • ½ medium-sized onion, finely chopped
  • Salt and ground black pepper
  • 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
  • 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
  • 1½ cups shredded cheddar cheese

Instructions

  1. Preheat oven to 375°F. Spray two over-sized muffin tins or one regular muffin tin with cooking spray and set aside.
  2. In a medium saute pan over medium-high heat, heat the oil until shimmery. Saute the onion and peppers for 4-5 minutes, until softened. Season with a little salt and pepper while they cook.
  3. In a large bowl, whisk together the baking mix, cornmeal, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the garlic powder.
  4. In another bowl, whisk together eggs, buttermilk, and butter. Add sausage or ham, bell pepper, onion, and cheese to this wet mixture, and stir 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. Ladle the filling 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.

Notes

Freeze For Later: Let the muffins cool completely. Then place in a single layer in a gallon-sized freezer bag. Squeeze out excess air and seal.

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).


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.



Comments

  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. Jan says

    Doesn’t say how many this makes?

    • Rachel says

      I just updated the recipe. It makes a lot!

  3. 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

      Awesome, Melissa. Thanks for the review. You’ve motivated me to make these again for my family.

  4. What is in the baking mix. Didn’t guite understand the directions. Sorry.
    They look delicious and I can’t wait to make them.

    • 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.

  5. Andrea says

    These are amazing! Do we know what the caloric intake is (approximately) per muffin?

  6. Sherry says

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

  7. Pingback: Menu Plan for January 11th through 17th (Muffin edition) - Chaos 2 Peace

  8. jessica says

    we are a family of five and trying to do grocery shopping on a budget. what else can i make with the baking mix?

  9. Holly says

    What else do you use your homemade baking mix in, Rachel?

    • 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.

  10. Jessica says

    Does this taste eggy at all? I need to find a good protein filled breakfast but I despise eggs.

    • Polly says

      Nope. Not at all.

  11. Jan ;) says

    Do I really need to use the cornmeal? Don’t have any on hand!! 😉

    • Rachel says

      Hmm, you could try subbing more baking mix? I haven’t tried them without it, but it might work!

  12. Peachy says

    Can I use all purpose flour instead of all-natural baking mix?

    • Rachel says

      I’ve never tried that I don’t think it will work since the baking mix has leavening in it.

  13. 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!

  14. danette says

    any idea how many calories are in each muffin?

  15. 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.

  16. Dina says

    What is your recipe for homemade baking mix??

  17. 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.

  18. Kristin says

    I don’t normally buy buttermilk? Can I just use regular milk? Any other substitute?

  19. Pingback: Make-Ahead Vacation Meals and Snacks

  20. tina says

    I haven’t made these in years, they are so delicious! My husband is always after me to make Amish Friendship Bread.

  21. Rachel says

    I actually only use Trader Joe's Multigrain Baking Mix. What is your recipe for Bisquick? Maybe I could post it!

  22. 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.