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 always make for a happy, healthy husband. (Plus they are MUCH better for him, tastier, and cheaper than a fast food breakfast!)
These are a cornbread-type muffin with meat, eggs, cheese and vegetables. Perfect to freeze and use on a busy weekday morning!
- Cooking spray
- 1–2 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
- Preheat oven to 375°F. Spray two over-sized muffin tins or one regular muffin tin with cooking spray and set aside.
- 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.
- In a large bowl, whisk together the baking mix, cornmeal, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the garlic powder.
- 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.
- 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).
- 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.
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).