Go Back
+ servings

Freezer Friendly Sweet & Savory Breakfast Muffins

Perfect for weekday breakfast!
Prep Time15 minutes
Cook Time25 minutes
Servings - 18 servings

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

Instructions

  • 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.