Week 5: Breakfast – Savory Breakfast Muffins

Breakfast, they say it’s the most important meal of the day! But I am not a morning person. So I would rather sleep till the very last minute, instead of getting up earlier and preparing something. These muffins are great because they can be frozen! Then just grab one on the way out and heat it up when you get to the office! I found this recipe over at The Comfort of Cooking through Food Gawker (my favorite site ever!!)

I would recommend making these more than once. Maybe halve the batch initially, as a test batch and then customize the spices to suit your tastes. I found that these could benefit from the addition of more chili powder, or possibly a a flowered or spicy sausage. Also, I would like to experiment with sautéing the onions in butter beforehand, to add another layer of flavor (read: fat).

Here’s the directions:

All the stuff you need!

Dice up the onion, and both peppers

Then brown the sausage in a pan with the chili powder, salt and pepper. Then drain grease on a paper towel.

Mix together bisquick, cornmeal, eggs, garlic powder and milk.

Then add the sausage, onion, peppers & cheese. Stir until combined. Add thyme, and stir again. Pour into muffin pan.

Now, you can use cupcake liners, and this may be neater for transport, but I just sprayed butter flavored PAM into my muffin tin. I also used a large sized muffin pan, instead of the standard cupcake/muffin size. So I needed to add an additional 5-6 minutes to the baking time. I also reduced the heat to 350 from 375 after the first 15 minutes.

Don’t skip breakfast!

  • 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
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