Savory Breakfast Muffins

Five days per week, my husband Mark eats the same breakfast again and again. Well, okay, it’s not exactly the same if you count different flavors of the same thing as “variety.” But still, whether apples or cinnamon or maple-flavored, it’s oatmeal. Every single day. And, as a wife who works from home and has the option to eat a breakfast of ice cream sandwiches on Monday and a whole basket of fresh fruit on Tuesday, I feel pretty awful about this.

So, as much as he says he’s fine, I’ve been thinking of ways to kick Mark’s Monday-through-Friday oatmeal habit and introduce something a little more yummy, and a whole lotta homemade. Enough of this just-add-water junk.

These fluffy, flavorful little muffins full of hearty sausage, bell peppers, sweet onions, and gooey cheddar cheese were my first idea, and are, so far, Mark’s favorite. They are incredibly tasty and can be easily frozen and reheated for breakfast at the office, or as a quick bite for breakfast on-the-go. You can even leave out the sausage, or replace it with ham, turkey, or bacon, and these would still be delicious!

While Mark may have been getting a decent breakfast from his oatmeal packets, nothing quite compares to enjoying your morning joe with a muffin made from fresh, filling ingredients. Now that’s sure to put a smile on your face!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Savory Breakfast Muffins

Yield: 16-20 muffins


12-14 oz. raw breakfast sausage
1 tsp. chili powder
½ tsp. salt
½ tsp. pepper
2 cups Bisquick
1 cup cornmeal
3 eggs
1/4 tsp. garlic powder
1 3/4 cups milk
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup minced onion
1 1/2 cups shredded cheddar cheese
3 tbsp. fresh thyme leaves, finely chopped
1/2 tsp. salt
pepper, to taste


Line one medium-sized-cup muffin tin with paper liners, spray each liner with a little cooking spray, and set aside. Saute sausage with chili powder, salt, and pepper, crumbling the sausage with a metal spoon as it cooks. Drain excess grease with a wad of paper towels or into an empty aluminium can.

Preheat oven to 375 degrees.

Mix together bisquick, cornmeal, eggs, garlic powder and milk. Add sausage, peppers, onions and cheese. Stir well. Add thyme. Add salt and pepper to your taste. Ladle the filling into the prepared muffin tins, filling almost to the top.

Bake for 12-15 minutes. Allow to cool completely.




- Two cups of Bisquick can be substituted by a mix of 2 cups flour, 3 tsp. baking powder, 1 tsp. salt, and 2 tbsp. oil or melted butter.

- Store in the freezer in a large, airtight container or a large Ziploc bag.

- To reheat from frozen, microwave on high for approximately 90 seconds.

Adapted from Freeze Happy