Bisquick Breakfast Muffins Recipe

You have got to make these leftover ham or turkey savory breakfast muffins! My kids love them as an on the go meal in the morning, and they’re a great item to make after the holidays and one of the best muffin recipesever. (affiliate links present)

What are savoury muffins made of?

We pack with ham, cheese, bell peppers and anything else you think you might love these savory zucchini muffins are loaded with flavor. We actually call them biscuit muffins because the consistency is a cross between the two. Best eaten right out of the oven…melt a tab of butter in the middle for extra goodness. 😉

Breakfast muffins are great to integrate a lot of ingredients and leftovers into one finger food for busy mornings, and save well for the day after too. Look!! So good right??!! Picture a cheesy biscuit with bits of ham, bell peppers, onions, and a creamy butter flavor. That’s what these are.

Just throw it all together, scoop into a muffin pan and they’re ready to go when time is short (always for us) and you need a hearty breakfast.

Ingredients

1. Bisquick or self rising flour could be used, NOT all purpose
2. Milk – or milk alternative for dairy free
3. Bell peppers diced fine, any color
4. Onions diced fine, or minced and dry
5. Butter – or dairy free plant based product
6. Salt – optional
7. Shredded cheese – we use white cheddar and mozzarella
8. Diced precooked meat, a great way to use leftover ham too after the holidays

Substitutions and Variations

Since I cook almost every night I always have onions on hand (inexpensive way to add lots of flavor to almost any dish), so the only thing I usually need is meat. After the holidays I am always looking for another leftover ham recipe or leftover turkey recipe so I will use it in these.

You know what’s great about these savory breakfast muffins, other than they are delicious. Most of the ingredients you already have at home I bet!  We always have Horizon Organic milk, butter, eggs, and several different types of cheese on hand.

Can I use self-rising flour instead of Bisquick?

You could. The ratio of them is the same except that Bisquick recipes actually have a bit more fat in them. SO just adjust the amount of oil or butter in your recipe by about 2 tbsp less to adjust for that. In this one I suggest decreasing by 1 tbsp because added fat=better.

How to Make Self Rising Flour

Ok so you planned to make these in the morning and you’re ready. You reread this and realize OMG I only have “regular” flour on hand and that is not what I need. I try to keep a few different types on hand just for this reason but sometimes we all have oopsie moments. NO worries.

You can make it with what you have. I do have a flour substitute chart to look at but basically for every 1 cup of all purpose flour you would just add 1 1/2 teaspoons baking powder + 1/4 teaspoon fine salt to make 1 cup of self rising. Done!!

I tend to use what is on hand. If I didn’t have ham, or if you wanted to make a meat less option you could leave that part out. I’ve added chopped spinach and cheese for a great duo that way. Diced sun dried tomatoes could replace the bell peppers.

How to Make Ham and Cheese Muffins

• To start with you will want to preheat the oven to 350 degrees.
• In a large bowl combine dry ingredients of Bisquick/self rising flour
• Combine with wet ingredients; eggs, melted butter, milk, and garlic salt.
• Mix well, it will be lumpy.
• Fold in all diced vegetables and ham into your dough slowly so they don’t break apart a lot but so that they are integrated and all flour is mixed in.
  • if you want to fold in cheddar cheese do so at this time, Daiya has a lactose free blend that is great too.
• Line muffin tin with muffin papers (or you can spray with olive oil and not use liners).
• Fill each cup 3/4-full. (they won’t rise a lot to you can fill quite a bit)
• Put in oven and bake for about 23 minutes or until tops are lightly golden brown.
• Breakfast biscuits / muffins are best when served immediately.
• Store leftovers in air tight container or storage bag for best results. Can freeze as well in air tight freezer bags.

Like I said, the texture of these are a cross between breakfast biscuits and cheese muffins. With all the goodies inside they don’t rise and puff up like a traditional sweet muffin would, which makes sense, but I guarantee they will be a favorite in your house too when you try them.

Yes but there are a few tips to follow; dice them up small or use a cheese grater if using carrots (peeled) or zucchini (which you don’t want to peel). Lay on a few paper towels and gently press down to remove excess moisture. Wait until the batter or dough is made before gently folding in and you’re set!

We love cheddar but really any variety that is a hard cheese will do. You will want to shred it with a grater. Using the smaller side will make it more likely to melt vs. larger shreds, that is up to you.

I love homemade breakfast muffins recipes but tend to run short on time, that’s why I love the ease of these. Let us know what you think when you make them! 😉 Here’s the printable recipe and how you make leftover ham biscuits!

Other breakfast ideas you’ll love

• Omelette in a mug is a fun one for even teens to make in the morning. You can keep it simple or add diced bell peppers and/or bits of meat.
• Bisquick sausage muffins is great if you have that machine, serve with cornmeal muffins on the side.
• Breakfast bundt cake with eggs, bacon and cheese using refrigerated biscuits turns out great.