What meat options can I use in savory breakfast muffins?

Crumbled and browned breakfast sausage (pork or turkey), cooked and crumbled bacon, or chopped deli ham would all work.

What can I use in place of the all purpose baking mix?

To avoid sugar, trans fats, and additives in a store-bought baking mix like Bisquick, try making your own with pantry ingredients. Here's how: To a food processor, add 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons cold butter. Pulse until combined and course crumbs form.

What if I don't have buttermilk on hand?

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.

Can I use a different cheese?

Sure, use what you like! These are great with shredded pepper jack cheese.

Savory Breakfast Muffins (Freezer Friendly!)

Name: Savory Breakfast Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: Cooking spray; 2 tablespoons olive oil or avocado oil, divided; 1/2 lb cooked, drained, and crumbled breakfast sausage (sub: 1 cup diced ham); 1 medium-sized green or red pepper, finely chopped; 1/2 medium-sized onion, finely chopped; Salt and pepper; 2 cups all-purpose baking mix like Biscuit (see homemade and gluten-free options in Cooking Notes); 1 cup yellow cornmeal; 1/4 teaspoon garlic powder; 3 large eggs; 1 1/2 cups buttermilk (see Cooking Notes); 5 tablespoons melted salted butter; 2 cups shredded cheddar cheese

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews

Savory Breakfast Muffins

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.

Yield: About 17 muffins 1x

Prep: 20 minutesCook: 15 minutesTotal: 35 minutes

Units:

Scale:

Ingredients

Cooking spray
2 tablespoons olive oil or avocado oil, divided
1/2 lb cooked, drained, and crumbled breakfast sausage (sub: 1 cup diced ham)
1 medium-sized green or red pepper, finely chopped
1/2 medium-sized onion, finely chopped
Salt and pepper
2 cups all-purpose baking mix like Biscuit (see homemade and gluten-free options in Cooking Notes)
1 cup yellow cornmeal
1/4 teaspoon garlic powder
3 large eggs
1 1/2 cups buttermilk (see Cooking Notes)
5 tablespoons melted salted butter
2 cups shredded cheddar cheese

Cook Mode Prevent your screen from going dark

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Prep Pan: Preheat oven to 375°F. Spray one or two muffin pans with cooking spray and set aside.
Brown Sausage: Heat 1 tablespoon oil in a medium-sized skillet over medium-high heat until shimmery. Saute the sausage until browned, about 5-7 minutes, breaking it up into tiny pieces while it cooks. Transfer to a paper towel-lined plate and set aside.
Saute Veggies: Wipe out the pan. Add 1 tablespoon oil and heat until shimmery. Saute the onion and peppers for 4-5 minutes, until softened, seasoning with salt and pepper while they cook. Set aside.
Dry Mix: In a large bowl, whisk together the baking mix, cornmeal, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Wet Mix: In another bowl, whisk together eggs, buttermilk, and butter. Stir in the sausage or ham, pepper/onion mixture, and cheese to this wet mixture until combined.
Combine: Pour the wet mixture into the dry mixture and stir just until combined (do not over mix). Spoon the batter into the prepared muffin tins, filling almost to the top.
Bake: Bake for 15-18 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.
Serve: I like to serve these warm with a little butter.

Notes/Tips

Freezer 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).

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.
Homemade Baking Mix: To avoid sugar, trans fats, and additives in a store-bought baking mix like Bisquick, try making your own from pantry ingredients. To a food processor, add 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons cold butter. Pulse until combined and course crumbs form.
Make your own 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.
You can definitely double the amount of meat used in this recipe to make them heartier, but you’ll likely need to bake the muffins longer.
Muffin Pan Rec: I highly recommend using a non-toxic, non-stick pan like this Caraway Muffin Pan. The muffins fall right out and clean up is a cinch! Note: This pan does bake a little faster than other pans, so check it on the early end of the baking time.

Cuisine: American Method: Bake

Find it online: https://thrivinghomeblog.com/a-fast-food-breakfast-to-go-savory-breakfast-muffins/