When you hear breakfast muffins, you probably think English muffins, right? Not with the recipe below! We actually make savory muffins (wrapper and all) in this recipe. The result is nothing short of phenomenal. They're filled with all your favorite breakfast ingredients but they're portable enough to eat on-the-go.
I love using a box of Jiffy cornbread mix for this recipe. It's not only quick and easy, but it also adds a subtle sweetness to these delicious muffins. I thought that these 12 muffins would last all week long, but we gobbled them up within days. I guess I'll have to make a double batch if I want extras for the freezer!