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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.
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
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Instructions
Make It Now:
- Prep Pan: Preheat oven to 375°F. Spray a muffin tin 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.
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).
Notes/Tips
- 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.