Description
These Diner Breakfast Muffins are a delicious and protein-packed morning treat, combining savory breakfast sausage, creamy cottage cheese, fresh spinach, and two types of cheese into convenient, fluffy muffins. Perfect for a quick brunch or on-the-go breakfast, they offer a wholesome mix of flavors and nutrients in every bite.
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 Fillings
- 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 (204°C) and line a cupcake pan with liners. 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 the mixture is smooth and well combined.
- Fold in Fillings. Pour the blended batter into a large mixing bowl. Gently fold in the cooked and crumbled breakfast sausage, chopped spinach, grated cheddar cheese, chopped parsley, and thinly sliced green onions until evenly distributed.
- Scoop Batter into Pan. Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake Muffins. Place the pan in the oven and bake for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and Serve. Remove the muffins from the oven and let them rest in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- These muffins are naturally gluten-free if you use gluten-free rolled oats.
- Cook the sausage ahead of time to save prep time before mixing the batter.
- You can substitute baby spinach with kale or Swiss chard if preferred.
- Use full-fat or reduced-fat cheeses based on dietary preferences.
- Muffins freeze well—store in an airtight container and reheat in the microwave for a quick breakfast.
- For extra flavor, add a pinch of black pepper or red pepper flakes to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 150 mg
