Savory Breakfast Muffins


Five days per week, my husband 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 his 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, his 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!

Savory Breakfast Muffins

Servings 16 to 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 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


  • Preheat oven to 375 degrees F.
  • 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.
  • 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.
  • Enjoy!


- 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.

Join the Conversation

  1. Those look great! The Man of the house NEVER eats breakfast, and I’ve been trying to find something simple and tasty for him to eat. I think these will work perfectly
    Thanks for sharing! :)

  2. Wow, that’s a funny coincidence that you stumbled across them here! Thank you for sharing that.

  3. greenbird321 says:

    yea, he usually makes them around Thanksgiving and Christmas. your pictures and blog are fabulous, by the way! :D

  4. These sound like they would be a hit in my house!

  5. Thanks for the suggestion, Diana. I just entered the muffins in the contest and am crossing my fingers! :)

  6. Hi Georgia, this is Diana from TasteSpotting!

    I love the idea of savory breakfast muffins — the perfect thing to wake up to on a cold fall day! Have you thought about submitting the recipe for the $1000 grand prize in TasteSpotting’s Johnsonville Sausage recipe contest? You can find out more details here –

    Would love to have you participate – cheers!

  7. I love the idea of savoury muffins. I’ve been meaning to make a batch for quite some time now. Yours look so good that I think I’m even going to give them a try this week. They look like a great snack or brekkie and it’s great that you can store a batch in the freezer for whenever you need.

  8. These are delicious! I’ve got a batch in the freezer and a micro’d one hot in front of me right now . . . I subbed in smoked cheddar for the regular stuff to give it a hint of smoky breakfast bacon, and had to use a smaller bit of dried thyme because the grocery store didn’t have any fresh. I love the awesome portability of breakfast in these muffins!

    My only question is- did you have any issues with your muffins sticking to the paper liners? Mine did pretty awfully . . . I wonder if hitting them with a spray of Pam or foregoing them and just using some Pam on the muffin tin itself would solve the problem?

  9. Umm Mymoonah says:

    Wow! That’s very unique, looks yummy. What is bisquick?

  10. How thoughtful of you! Can I confess I’ve never really had a savory muffin before, but I love the idea behind these, especially because I have been trying (with no true success) to cut back on sugar. I still want a BBQ chicken sandwich, please. For my morning snack. Off to the farmers’ market!

    – Lauren, Lauren’s Little Kitchen

  11. Bisquick is a pancake and biscuit baking mix sold in American grocery stores. You can see the “TIPS” section at the bottom of the recipe for a Bisquick substitution. Thanks for visiting!

  12. Thanks, Lauren! You’re brave to try and cut back on sugar, but smart! I’m more of a “sweets” person in the morning, but these really hit the spot for something good and filling.

  13. These look beautiful. I love how you placed the thyme so precariously between your muffins. I love making muffins, but I haven’t done too many savory ones. This would make my Ryan very happy. Thanks for sharing!

  14. Hopefully you can get him to start eating breakfast with these, Jess – They’re man-approved by my husband and a few guys from his office! Thanks for visiting.

  15. I LOVE savory muffins but I’ve never tried adding sausage to them. Can’t wait to try this!

  16. Thank you, Monet! Yea, these muffins needed a little “touch it up” with a few sprigs of thyme, haha. They were definitely a hit with my husband, and I’m sure yours will love these too!

  17. I’ve been making muffins like crazy lately, but not savory ones! I need to make these now!

  18. This was my first shot at savory muffins too, and I thought they were delicious – you will, too! Thanks for visiting, Cookie.

  19. I luv these muffins! They’re “Muffin-Meals” – and you gotta feel good about that when you serve it. Good ingredients and would be great for lunch with a salad or with dinner and comfort food soup. Congrats on the Top 9 today! =)

  20. Thanks for letting me know how they turned out, Cando_86! Smoked cheddar is a great idea, too.

    Yes, I made these once without spraying the muffin liners first, and they did stick. Other times, I sprayed the muffin liners and had no problem. I’ll add that instruction to the recipe now.

    Thanks again for your input!


  21. greenbird321 says:

    my uncle has made these for years; absolutely the most delicious muffins EVER.

  22. Love me some muffins! We must have been on the same wave length this week-I made muffins too, but they’re not nearly as fancy as yours. Yours are a whole meal in one! I’m sure they’re as delicious as they sound, and I can’t wait to try them. Thanks for sharing-

  23. MyMansBelly says:

    I love the idea of savory muffins for breakfast. It would be a big surprise for my husband who also calls cupcakes muffins if it’s before noon. ;)

  24. whipped these up just now! they look and smell delicious, can’t wait to nibble on one!

  25. is there a sub for the bisquick I could use?

  26. Anonymous – A substitution for Bisquick is at the bottom of the recipe.

  27. These little babies are in the oven right now! they look and smell so good.

  28. Julia Johnson says:

    I loved these – just what I was looking for! I used 1 T dried thyme and toasted it a little and cooked it with the sausage. I also used the full pound of sausage and came out with 12 regular sized + 24 mini muffins. The cornmeal gave it the subtle taste of a cornbread muffin.. next time I’ll try substituting some whole wheat flour. Thanks for the recipe!

  29. These came out of the oven about 20 minutes ago and I’m now eating my 3rd one. YUM! These still stuck to the paper liner even when they were sprayed. I think next time I’ll just make them with no liners. I used slightly less green & red pepper than the recipe called for, if you’re not a huge pepper fan, use less, it can overwhelm the other flavors. Love the texture the flour and cornmeal mix gives the muffin. I made 24 muffins, but see that I could have filled the cups more than the 2/3 to 3/4 that I did, they didn’t rise a whole lot, probably 18 would have been good.

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