Name: Breakfast Sausage Muffins Recipe
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Cuisine: American
Ingredients: 1/4 cup whole milk; 4 large eggs; 1 cup cottage cheese; 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; 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

There’s something so comforting about a warm, savory muffin packed with all the flavors of a hearty morning meal. This Breakfast Sausage Muffins Recipe brings the classic diner breakfast right into your hands — perfect for busy mornings or a laid-back brunch with friends.

The image shows twelve round savory muffins placed on a silver metal cooling rack. Each muffin has a rough surface, with a golden brown top layer covered in melted sharp orange cheddar cheese. Small bits of green herbs and lighter dough are visible under the cheese, adding texture and color. The muffins appear fluffy and slightly uneven in form, baked in silver cupcake liners. The background is a white marbled texture beneath the cooling rack, and the shot is taken from above, showing all muffins in a neat arrangement. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Breakfast Sausage Muffins Recipe
Top Tip
How to Serve Breakfast Sausage Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Breakfast Sausage Muffins Recipe

Why You'll Love This Recipe

This Breakfast Sausage Muffins Recipe quickly became one of my favorite make-ahead breakfasts because it combines convenience, hearty flavor, and a touch of healthy greens — all in a handheld package.

Convenience: These muffins bake up in just under 30 minutes and store beautifully for grab-and-go mornings.
Balanced flavors: The savory breakfast sausage paired with fresh spinach and cheeses gives you a filling yet fresh bite every time.
Gluten-free & protein-packed: Using oats and cottage cheese adds protein and keeps these muffins naturally gluten-free.
Customizable: You can easily swap or add ingredients to suit your taste or what’s in your fridge.

A stack of golden-brown savory muffins sits on a white plate over a blue and white checkered cloth on white marbled texture. The top muffin is cut in half, showing the inside with layers of light beige bread mixed with green spinach pieces, small light brown sausage bits, and tiny white cheese chunks, all evenly spread. The muffins have a slightly rough texture outside with some crispy orange cheese on top. In the background, there is a white bowl with a white creamy sauce slightly out of focus. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Breakfast Sausage Muffins Recipe lies in its thoughtful combination of ingredients that deliver both taste and texture. Each component serves a purpose — from moistening the batter to infusing flavor or adding nutritional value.

Flat lay of four large whole eggs with clean shells, a small white ceramic bowl of whole milk, a small white ceramic bowl filled with creamy cottage cheese, a small white ceramic bowl of finely grated Parmesan cheese, a small white ceramic bowl of rolled oats, a small white ceramic bowl with baking powder, a small white ceramic bowl of kosher salt, a small white ceramic bowl of garlic powder, cooked and crumbled breakfast sausage arranged in a neat pile, a small heap of cooked and chopped baby spinach leaves, a small white ceramic bowl of grated cheddar cheese, a small bunch of fresh chopped parsley, and a small pile of thinly sliced green onion, all ingredients fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole milk: Adds moisture and richness, ensuring the muffins aren’t dry.
Eggs: Provide structure and help bind everything together perfectly.
Cottage cheese: A secret ingredient that boosts protein while keeping the texture moist and tender.
Parmesan cheese: Adds a sharp, salty depth to complement the sausage.
Rolled oats: The base grain that keeps things gluten-free and adds a nice bite.
Baking powder: Gives the muffins a light lift — don’t skip it!
Kosher salt & garlic powder: Essential seasonings that round out the flavors.
Breakfast sausage: Crumbled and cooked, it’s the star savory ingredient bringing classic diner vibes.
Baby spinach: Adds color, freshness, and a dose of greens without being overpowering.
Cheddar cheese: Melts inside for gooey pockets of yum.
Fresh parsley: Brightens the flavor, giving a subtle herbal note.
Green onion: Offers a mild oniony crunch that balances the rich sausage and cheeses.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Breakfast Sausage Muffins Recipe depending on what I have on hand or the mood I’m in. You should absolutely feel free to customize it to make it your own morning superstar.

Vegetarian variation: Swap the breakfast sausage for sautéed mushrooms or seasoned tofu crumbles — you won’t miss the meat one bit.
Spicy twist: Add chopped jalapeños or a dash of cayenne powder for a lively kick that wakes you up faster than coffee.
Extra veggies: Toss in diced bell peppers, shredded zucchini, or finely chopped onions for added nutrition and texture.
Cheese swap: Feel free to use mozzarella, pepper jack, or even a bit of feta for different flavor profiles.

Step-by-Step: How I Make Breakfast Sausage Muffins Recipe

Step 1: Get your base ready with a smooth batter

First things first: preheat your oven to 400°F and line a cupcake pan with paper liners. Give those liners a good spray with cooking oil — trust me, this step saves you from tricky muffin sticking later. Then, blend the whole milk, eggs, cottage cheese, Parmesan, oats, baking powder, salt, and garlic powder together in a high-speed blender until you get a smooth, thick batter. It’s like magic how creamy this gets!

Step 2: Fold in the savory goodness

Dump your blended batter into a large mixing bowl, then gently fold in the cooked, crumbled breakfast sausage, sautéed and drained spinach, grated cheddar, fresh parsley, and green onions. Folding carefully keeps the texture light and lets those mix-ins shine through!

Step 3: Bake to perfection

Scoop the batter evenly into your prepared muffin tin, filling each cup about ¾ full. Pop them into the oven and bake for 22 to 26 minutes — I always check with a toothpick right at 22 minutes to avoid overbaking. The muffins should be golden on top and spring back lightly when pressed.

Step 4: Let cool, then enjoy!

Once out of the oven, let your muffins rest in the pan for about 5 minutes before transferring them to a wire rack. This little patience trick helps them set so they don’t fall apart when you bite in. Then dig in and enjoy the warm, savory goodness!

Top Tip

Over the years, I’ve learned a few little tricks that really make this Breakfast Sausage Muffins Recipe shine and keep it hassle-free. These tips have saved me from crumbly muffins and bland bites more than once.

Cooking spray on liners: Never skip spraying your muffin liners — it keeps the muffins from sticking and makes cleanup a breeze.
Don’t overblend: Blend the batter until smooth but not completely liquidy; overblending can lead to dense muffins.
Drain your spinach well: Excess moisture can make the muffins soggy; I squeeze mine in a towel until barely damp.
Test with a toothpick early: Start checking at 22 minutes to avoid drying out these protein-packed beauties.

How to Serve Breakfast Sausage Muffins Recipe

Breakfast Sausage Muffins - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley or a few green onion slices on top of the muffins before serving — it adds a pop of color and a fresh bite that complements the savory flavors. A small dollop of sour cream or a light drizzle of hot sauce can also be fun if you’re feeling adventurous.

Side Dishes

These muffins pair wonderfully with some crisp fruit salad or a simple mixed greens side tossed with lemon vinaigrette to balance out the richness. A cup of your favorite coffee or fresh-squeezed orange juice rounds out the meal perfectly.

Creative Ways to Present

For special brunches, I like to arrange these muffins on a rustic wooden board alongside small bowls of assorted jams, mustards, or a spicy aioli. They also make fantastic mini “breakfast sliders” when split open and filled with a fried egg or avocado slices.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftovers in an airtight container in the fridge. They keep well for up to 4 days and taste great reheated for a quick breakfast at work or school.

Freezing

This recipe freezes beautifully. I wrap each muffin individually in plastic wrap and store them in a freezer bag. When I want one, it thaws quickly overnight in the fridge or in the microwave for a minute or two.

Reheating

To reheat, I usually pop the muffins in the microwave for about 45 seconds or until warm through. For a crisper top, a quick 5-minute toast in a toaster oven works like a charm.

Frequently Asked Questions:

Can I make this Breakfast Sausage Muffins Recipe dairy-free?

Yes! To make it dairy-free, substitute the milk with almond or oat milk, use dairy-free cheese alternatives, and skip the Parmesan or use nutritional yeast instead. The texture will be slightly different but still delicious.

Can I use ground turkey instead of breakfast sausage?

Absolutely! Ground turkey works as a leaner alternative. Just season it well with your favorite breakfast spices, cook and crumble it, then fold it into the batter as usual.

Are these muffins freezer-friendly?

Yes, these muffins freeze very well. After baking and cooling, wrap individually in plastic wrap and store in a sealed freezer bag. They can be frozen for up to 3 months.

How can I make these muffins vegetarian?

To make this recipe vegetarian-friendly, omit the sausage and increase the veggies and cheese. Alternatively, you can use plant-based meat crumbles to keep the hearty flavors.

Final Thoughts

Honestly, this Breakfast Sausage Muffins Recipe feels like a little slice of diner nostalgia wrapped up in a portable treat. It’s been my go-to for busy mornings when I want something filling and tasty without the fuss. I hope you love making (and eating!) these as much as I do — they’re a simple way to start the day with a smile and a satisfied belly.