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).