My husband eats the same kind of breakfast five days a week—oatmeal, just with different flavors. While he insists he’s fine with it, I wanted to offer something more homemade and satisfying. These savory breakfast muffins were my first experiment and quickly became his favorite alternative.
Light and fluffy, these muffins are packed with savory sausage, bell pepper, sweet onion, and melted cheddar. They freeze and reheat well, making them perfect for quick breakfasts at the office or busy mornings on the go. If you prefer, omit the sausage or substitute with ham, turkey, or bacon—each variation remains delicious.
Compared to instant oatmeal packets, a fresh, hearty muffin with coffee feels special and starts the day off with a smile.
Savory Breakfast Muffins
Ingredients
- 12–14 oz. raw breakfast sausage
- 1 tsp. chili powder
- ½ tsp. salt
- ½ tsp. pepper
- 2 cups Bisquick
- 1 cup cornmeal
- 3 large eggs
- 1/4 tsp. garlic powder
- 1 3/4 cups milk
- 1/4 cup chopped green bell pepper
- 1/2 cup minced onion
- 1 1/2 cups shredded cheddar cheese
- 3 tbsp. fresh thyme leaves, finely chopped
Instructions
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Preheat oven to 375°F (190°C).
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Line a standard muffin tin with paper liners and lightly spray each liner. In a skillet, sauté the sausage with the chili powder, salt, and pepper, breaking it up with a spoon as it cooks. Drain any excess grease.
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In a large bowl, whisk together the Bisquick, cornmeal, eggs, garlic powder, and milk. Stir in the cooked sausage, bell pepper, onion, and cheddar cheese until evenly combined. Fold in the chopped thyme and adjust seasoning with additional salt and pepper if needed.
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Spoon the batter into the prepared muffin liners, filling nearly to the top. Bake for 12–15 minutes, until the muffins are set and lightly golden. Remove from the oven and allow to cool completely.
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Serve warm or store for later use.
Notes
– Store cooled muffins in the freezer in an airtight container or large resealable bag.
– To reheat from frozen, microwave on high for about 90 seconds or until heated through.
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