Description
These Diner Breakfast Muffins are a protein-packed, gluten-free morning treat featuring a tasty blend of eggs, cottage cheese, sausage, spinach, and cheeses. Perfect for a quick on-the-go brunch, they offer a delicious balance of savory flavors and wholesome ingredients baked into convenient muffin form.
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
Added Mix-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 and Prepare Pan: Preheat your oven to 400°F. Line a cupcake pan with paper 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 fully combined.
- Fold in Mix-ins: Transfer the blended batter into a large mixing bowl. Gently fold in the cooked and crumbled sausage, cooked and chopped spinach, grated cheddar cheese, chopped fresh parsley, and sliced green onions until evenly distributed.
- Scoop Batter into Pan: Evenly distribute the batter among the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Place the cupcake pan in the preheated oven and bake for 26 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
- Cool and Serve: Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm or at room temperature and enjoy!
Notes
- This recipe is naturally gluten-free due to the use of rolled oats instead of wheat flour.
- Cooking the spinach ahead and draining well prevents excess moisture that could make the muffins soggy.
- You can substitute breakfast sausage with turkey sausage for a leaner option.
- Cheese varieties can be swapped to suit your preference, such as using mozzarella or pepper jack for a different flavor profile.
- These muffins freeze well; store in an airtight container and reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 170 mg
