Breakfast On The Go Muffins

Ok; these may not be the most beautiful muffins around but they sure are tasty; and I’m all for a quick and easy breakfast!

Breakfast On The Go Muffins

1 pound ground breakfast sausage;  mild or hot
½ medium size onion chopped finely
salt & pepper
optional- dash of red pepper flakes
optional- dash of garlic powder
2 (7 oz) packages of Martha White Sweet Yellow Cornbread & Muffin Mix
1 cup milk
2 eggs
1 cup mild shredded cheddar cheese
¼ cup maple flavored pancake syrup

In a large skillet brown sausage and onion until fully cooked and slightly caramelized.
Season to taste.
Drain and cool.

Mix cornbread mix, milk, and eggs. (or other brand of cornbread mix according to package directions)
Stir in shredded cheese, syrup, and sausage mixture.
Mix well.

Spray muffin tins with non-stick cooking spray. No paper liners necessary.
Spoon about 1/8 of a cup to 3 tablespoons of muffin batter into each of 20 muffin cups.

Bake at 375 for 18 to 22 minutes until fully cooked and lightly golden.

Cool in muffin pans for 5 minutes then remove to wire racks and cool completely.

Wrap each muffin individually in plastic wrap and package into a large zip-top freezer bag.
Label and Freeze. Can be kept frozen up to 3 months.

To serve remove plastic wrap and wrap muffin in a paper towel.
Microwave 40 to 70 seconds on high (depending on your microwave and size of muffin).
Enjoy a hot breakfast on the go!

I think next time I might just add a little red and green bell pepper in there with the onion! Oh! Maybe spice it up a bit with jalapeno too. 😀

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4 thoughts on “Breakfast On The Go Muffins”

  1. These look so good. Love that you bake and freeze ’em, nuking ’em for a quick breakfast. They’re so much healthier and tastier than anything you’ll find at the end of a drive-thru lane.

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