Description
These Diner Breakfast Muffins are a wholesome and protein-packed morning treat combining savory breakfast sausage, cheddar cheese, fresh spinach, and cottage cheese. Baked to perfection with a base of rolled oats and Parmesan, these muffins are ideal for a nutritious, grab-and-go brunch or breakfast.
Ingredients
Scale
Wet Ingredients
- 1/4 cup whole milk
- 4 large eggs
- 1 cup cottage cheese
Dry Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup Parmesan cheese, finely grated
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Additional Ingredients
- 12 oz. breakfast sausage, cooked and crumbled
- 2 cups baby spinach, cooked, drained, and chopped
- 1/2 cup cheddar cheese, grated
- 1/2 cup fresh parsley, chopped
- 1/4 cup green onion, sliced thin
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a cupcake pan with liners and spray the liners generously with cooking spray to prevent sticking.
- Blend Batter Ingredients: In a high-speed blender, combine the whole milk, eggs, cottage cheese, rolled oats, Parmesan cheese, baking powder, kosher salt, and garlic powder. Blend until smooth and well combined to form the batter.
- Fold in Mix-ins: Pour the blended batter into a mixing bowl. Gently fold in the cooked and crumbled breakfast sausage, cooked and chopped spinach, grated cheddar cheese, chopped fresh parsley, and sliced green onions until evenly distributed.
- Scoop Batter into Pan: Using a spoon or ice cream scoop, evenly distribute the batter into the prepared cupcake liners, filling each about three-quarters full.
- Bake the Muffins: Place the pan in the preheated oven and bake for 26 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to rest in the pan for 5 minutes after removing from the oven. Then transfer them to a wire rack to cool completely or serve warm.
- Enjoy: Serve these savory muffins warm or at room temperature for a quick and satisfying breakfast or snack.
Notes
- These muffins can be made gluten-free by using certified gluten-free rolled oats.
- Ensure the breakfast sausage is fully cooked and crumbled before folding it into the batter to avoid any undercooking.
- Spinach should be well drained to prevent excess moisture which can affect muffin texture.
- Customize the herbs and cheeses to your liking; adding jalapeños or different cheeses can create new flavor profiles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 115 mg
