Having a stash of goodies is essential for making it through busy weeknights and weekday mornings! I love having breakfast muffins in the freezer for a quick ‘grab n go’ breakfast. I recently heard a stat from a trusted source that the average American spends 7 minutes on breakfast. All parts of breakfast…preparing it, cooking it (or not!), eating it.
7 minutes.
That’s not very long.
And kinda makes me have indigestion just thinking about how many people are shoving food in their mouths as they run out the door, literally.
My boys are early risers…so they take their time in the morning, eating their cereal…or eggs…or sausage…or muffins. I, on the other hand, prefer to ‘eat on the go’ like everyone else in the country…because I have 2 school drop-offs to do every morning. Plus packing 3-4 lunches, depending on the day.
So I generally end up shoving something in my mouth on the way out to the door, or will have a plate of something to munch on in the van.
Something like these muffins.
Protein, veggies…for breakfast. Yes, please!
I love these muffins…how the sweet plus the savory balance each other. The flavor from the red bell pepper plus the hint of sage and the savory sausage. A spectacular and delicious way to start the day!
{This is the square muffin tin that I use! I also love this mini-loaf pan for bigger appetites that need bigger breakfast muffins too!}
Freezer Friendly Sweet & Savory Sausage Breakfast Muffins
Adapted from Cheesy Sausage Breakfast Muffins
Yield – 18 muffins
Preparation Time – 15 minutes
Cooking Time – 25 minutes
Ingredients
- 2 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp ground sage
- 1/2 cup canola oil
- 4 eggs
- 1 1/4 cup milk
- 1 red bell pepper, seeded and diced
- 1 lb. cooked all-natural sausage
Directions
- Grease 18 muffin tins and preheat oven to 375.
- In a large mixing bowl, combine the flour, baking powder, sugar, salt and sage. Add the oil and the eggs, then pour in the milk and whisk together.
- Stir in the diced red bell pepper and cooked sausage.
- Fill the greased muffin tins 2/3 full with batter.
- Bake muffins in the preheated oven for 20-24 minutes, or until cooked through.
- Let cool on cooling rack before serving.
- To Freeze: Let cool completely before adding to a plastic freezer baggie or container.
- To Thaw: Let sit on the counter for a bit, or reheat in the microwave on the defrost setting.
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jen knepp says
is it 4 eggs or 2? only see 2 eggs being used
Shirley Steiniger says
Is it 2 or 4 eggs? The ingredients say 4 eggs, the directions say 2 eggs? What do you do with the remaining two eggs if it is 4 eggs?
karen says
Can I sub the eggs and milk?
Jenn P. says
I wonder how shredd cheddar would go in this??
I’m making a double batch – gonna try half cheese… half none
Hannah says
I tried this the other day and they turned out great. I think it would have been better with a different kind of sausage, though. What kind do you use?