Savory Breakfast Muffins (Freezer Meal

• Gluten free

• Meat

  • 1/2 lb Breakfast sausage, cooked

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 Onion, medium sized

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 cups Baking mix, all-natural
  • 1 cup Cornmeal
  • 1 Green or red pepper, medium-sized
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 5 tbsp Butter
  • 1 1/2 cups Buttermilk
  • 1 1/2 cups Cheddar cheese

Found on thrivinghomeblog.com

Description

Ingredients

• ½ lb breakfast sausage (cooked, drained, crumbled) OR 1 cup chopped cooked ham
• 1 medium-sized green or red pepper, finely chopped
• ½ medium-sized onion, finely chopped
• 1-2 tablespoon oil
• salt and pepper, to taste (for seasoning veggies)
• 2 cups all-natural baking mix (Notes: Its important to not use a whole wheat mix here, or your muffins will be too dense.)
• 1 cup cornmeal
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 3 eggs
• 1½ cups buttermilk
• 5 tablespoons melted butter
• 1½ cups shredded cheddar cheese

Directions

• Preheat oven to 375 degrees. Spray muffin tins with cooking spray and set aside.
• Saute onion and peppers in 1-2 tablespoons oil for a few minutes until soft. Season with a little salt and pepper while sauteing.
• Mix together dry ingredients in large bowl: baking mix, cornmeal, salt, pepper, and garlic powder.
• Mix together wet ingredients in a separate bowl: eggs, buttermilk, and butter. Add sausage or ham, bell pepper, onion, and cheese to the wet mix, and stir until combined.
• Make a well in the middle of the dry ingredients. Add the wet mixture to the dry mixture and stir just until combined (do not over mix).
• Ladle the filling into the prepared muffin tins, filling ¾ths of the way up.
• Bake for 15-20 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.