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–+ servings
Savory breakfast muffins on their sides in a muffin pan cooling.
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4.84 from 12 votes

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast muffins, easy breakfast muffins, homemade muffins
Servings: 17 muffins
Author: Rachel Tiemeyer

Equipment

Ingredients

  • Cooking spray
  • 2 tablespoons olive oil or avocado oil divided
  • 1/2 pound 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

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.

Video

Notes

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.