Thursday, December 29, 2011

Freezer Breakfast Muffins

These are great muffins to have on hand so that a great grab and go type breakfast. They are savory and not sweet. 

Makes 12 jumbo muffins or 24 regular muffins

1 lb chorizo sausage or bulk breakfast sausage
2 cups Bisquick - I used heart healthy Bisquick
1 cup cornmeal
3 eggs
1 3/4 cup milk
1/3 cup chopped bell peppers
1/3 cup finely minced onion
1/4 tsp salt
1/4 tsp garlic powder
1 1/2 cups shredded cheese - I have used cheddar one time and monterey jack another - both were good

Line muffin tins with paper liners and set aside.

Crumble, brown sausage.  Add in peppers and onion and cook until tender. Drain off grease.  

Preheat oven to 375 degrees.  

Mix together bisquick, cornmeal, eggs, garlic powder and milk.  Add drained sausage mixture and cheese. Mix until all ingredients are incorporated. 

Ladle the filling into the prepared muffin tins, filling almost to top. 

Bake for 10 to 15 mins.  Allow to cool completely. 

To Freeze:
Remove all paper liners before placing in freezer. The moisture from the frost and then thawing make the muffins stick to the liner.  For easily peeling of the liners - make sure they are completely cooled down before removing.  Store in large airtight container or ziplock. Or place one jumbo or 2 regular in sandwich bags and then place in large container or ziplock so that you can just pull out easily for a breakfast. 

To Serve and Eat:
Microwave straight from freezer on high for approximately 90 seconds. Each microwave is different so you will have to find that right time for yourself.

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