Savory Breakfast Muffins
makes 10 jumbo or 18 regular muffins
makes 10 jumbo or 18 regular muffins
1 lb chorizo sausage or bulk breakfast sausage
2 cups dry Bisquick
1 cup cornmeal
3 eggs
1 3/4 cups milk
1/4 c. chopped green or red bell pepper
1/2 c. finely minced onion
1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1 1/2 cups shredded cheddar cheese
2 cups dry Bisquick
1 cup cornmeal
3 eggs
1 3/4 cups milk
1/4 c. chopped green or red bell pepper
1/2 c. finely minced onion
1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1 1/2 cups shredded cheddar cheese
To Prepare
1. Line muffin tins with paper liners, and set aside.
2. Fry, crumble and drain sausage. (omit this step if using ham)
3. Preheat oven to 375 degrees.
4. Mix together bisquick, cornmeal, eggs, garlic powder and milk.
5. Add drained sausage, diced peppers, onions and cheese. Stir well.
6. Ladle the filling into the prepared muffin tins, filling almost to top.
7. Bake for 11-15 minutes. Allow to cool completely.
2. Fry, crumble and drain sausage. (omit this step if using ham)
3. Preheat oven to 375 degrees.
4. Mix together bisquick, cornmeal, eggs, garlic powder and milk.
5. Add drained sausage, diced peppers, onions and cheese. Stir well.
6. Ladle the filling into the prepared muffin tins, filling almost to top.
7. Bake for 11-15 minutes. Allow to cool completely.
To Freeze
Store in freezer in a large airtight container. Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
To Serve
Remove paper liner. Microwave on high for approx 60 seconds.
To Serve
Remove paper liner. Microwave on high for approx 60 seconds.
Photo and recipe courtesy of Freeze Happy!
Sounds delicious! Thanks for sharing the recipe. I always love finding new freezer recipes.
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