Description
These Diner Breakfast Muffins are a hearty and delicious gluten-free protein-packed snack perfect for breakfast or brunch. Made with cottage cheese, eggs, whole milk, oats, and savory breakfast sausage, plus spinach and cheddar, these muffins are flavorful and convenient for on-the-go mornings.
Ingredients
Scale
Batter
- 1/4 cup whole milk
- 4 large eggs
- 1 cup cottage cheese
- 3/4 cup Parmesan cheese, finely grated
- 1 1/2 cups rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Add-ins
- 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 the oven to 400 degrees Fahrenheit. Line a cupcake pan with liners and spray them with cooking spray to prevent sticking.
- Blend Batter Ingredients: In a high-speed blender, blend the whole milk, eggs, cottage cheese, Parmesan cheese, rolled oats, baking powder, kosher salt, and garlic powder until smooth to form the muffin batter.
- Fold in Add-ins: Transfer the batter to a bowl. Gently fold in the cooked and crumbled breakfast sausage, cooked and chopped spinach, grated cheddar cheese, chopped fresh parsley, and sliced green onion until evenly incorporated.
- Scoop Batter into Pan: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full.
- Bake Muffins: Bake in the preheated oven for 26 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to rest for 5 minutes in the pan, then transfer them to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- This recipe is gluten-free thanks to the use of rolled oats instead of flour.
- Use fully cooked sausage to avoid undercooking the muffins.
- Make sure spinach is well drained to prevent excess moisture in the muffins.
- You can substitute any cooked vegetables or herbs in place of spinach and parsley for variety.
- Muffins keep well refrigerated for up to 3 days and freeze well for meal prep.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 110 mg
