A Fast Food Breakfast to Go: Savory Breakfast Muffins

My husband needs quick, hardy breakfasts that he can take in the car with him on the way to work.  Savory Breakfast Muffins fit the bill and are his favorites.  They are a cornbread-type muffin with meat, eggs, and even vegetables in them.  I make a big batch and freeze them in freezer bags.  On a few mornings a week, I blend a smoothie, reheat a few of these muffins in the microwave (only takes 90 seconds), and pass them off as he's heading out the door.  Makes for a happy, healthy husband.  (Plus they are MUCH better for him, tastier, and cheaper than a fast food breakfast!)

Savory Breakfast Muffins

Makes: about 15 muffins

Ingredients:
1 lb breakfast sausage OR 1 cup chopped ham
1 medium-sized green OR red pepper, finely chopped
1/2 medium-sized onion, finely chopped
1-2 T oil
salt, pepper, and garlic powder, to taste (for sauteing veggies)
2 cups Bisquick (I substitute with homemade baking mix or Trader Joe's Baking Mix)
1 cup cornmeal (Hodgson Mills is a great brand with no added ingredients)
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp. garlic powder
3 eggs
1 1/2 cups buttermilk
2 T melted butter
3 T canola oil
1 1/2 cups shredded cheddar cheese

Instructions:
1. Spray muffin tins with cooking spray and set aside.
2. Fry, crumble and drain sausage. (omit this step if using ham)
3. Saute onion and peppers in 1-2 T oil (or the sausage grease) for a few minutes until soft.  Season with a little salt, pepper, and garlic powder while sauteing.
4. Preheat oven to 375 degrees.
5. Mix together dry ingredients in large bowl:  baking mix, cornmeal, salt, pepper, and garlic.
6. Mix together wet ingredients in a separate bowl:  eggs, buttermilk, butter, and oil.
7. Add drained sausage (or ham), bell peppers, onion, and cheese to the wet mix, and stir well.
8. 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).
8. Ladle the filling into the prepared muffin tins, filling almost to top.
9. Bake for about 20 minutes. Muffins are done when an inserted toothpick comes out clean. 
10. Allow to cool in pans for 5 minutes and then turn out onto a cooling rack. 

To Freeze:  Wrap each muffin in plastic wrap and then fill a freezer ziploc until full of muffins.

To Reheat: Wrap in a paper towel.  Microwave on high for approx 90 seconds.