Batch Cook 8 Quick Breakfast Freezer Meals in 2 hours

Ingredients

• 1 cup Cornmeal (fine yellow cornmeal)
• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar (adds a subtle sweetness)
• 0.5 teaspoon Salt (regular table salt)
• 2 tablespoons Baking Powder (ensures a light crumb)
• 2 large Eggs (room temperature)
• 1 cup Milk (whole milk for richness)
• 0.5 cup Unsalted Butter (melted, then cooled slightly)
• 1 can (15 oz) Creamed Corn (drained)
• 1 pound Breakfast Sausage (cooked and crumbled)
• 2 stalks Green Onions (chopped, white and green parts)
• 1 cup Cheddar Cheese (shredded)

Instructions

1. Cook the Sausage

   Heat a skillet over medium heat. Add the breakfast sausage, breaking it up with a spatula, and brown until fully cooked, about 5 minutes. If needed, add a splash of water and cover for 2 minutes to steam the interior.

   Time: PT5M

   Temperature: Medium heat

2. Combine Eggs with Sausage

   In a separate bowl whisk the 2 eggs. Pour the beaten eggs into the skillet with the cooked sausage and stir constantly until the eggs are set but still moist, about 3‑4 minutes. Remove from heat and set aside to cool slightly.

   Time: PT5M

   Temperature: Medium heat

3. Prepare Cornbread Batter

   In a mixing bowl combine 1 cup cornmeal, 1 cup all‑purpose flour, 2 tbsp sugar, ½ tsp salt, and 2 tbsp baking powder. Whisk together. Add 2 eggs, 1 cup milk, and ½ cup melted butter; stir until just combined – the batter should be thick but stir‑able, not runny.

   Time: PT10M

4. Fold in Add‑Ins

   Gently fold the cooked sausage‑egg mixture, 1 can drained creamed corn, chopped green onions, and 1 cup shredded cheddar into the batter until evenly distributed.

   Time: PT5M

5. Fill Muffin Pan

   Lightly oil the 12‑cup muffin pan with melted butter or cooking spray. Spoon the batter into each cup, filling about ¾ full.

   Time: PT5M

6. Bake

   Place the pan in a pre‑heated oven at 400°F and bake for 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

   Time: PT30M

   Temperature: 400°F

7. Cool and Freeze

   Remove the muffins from the oven and let them cool on a rack for 5 minutes. Once completely cool, transfer to a freezer‑safe bag in a single layer and freeze for up to 3 months. Reheat in microwave (30‑45 seconds) or oven (350°F, 10 minutes).

   Time: PT5M

Nutrition Facts

Calories

330

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

2g