Description
Diner Breakfast Muffins are a savory, protein-packed muffin perfect for a grab-and-go breakfast. Featuring a blend of eggs, cottage cheese, oats, and cheddar, these muffins are packed with breakfast sausage, spinach, fresh parsley, and green onions for a flavorful morning bite. They bake up moist and satisfying with a hint of garlic and Parmesan cheese.
Ingredients
Scale
Batter Ingredients
- 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
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 oven and prepare pan: Preheat your oven to 400 degrees Fahrenheit. Line a cupcake pan with liners and spray the liners with cooking spray to ensure the muffins don't stick.
- Blend batter ingredients: In a high-speed blender, combine the whole milk, eggs, cottage cheese, Parmesan cheese, rolled oats, baking powder, kosher salt, and garlic powder. Blend until the mixture is smooth and well combined.
- Fold in mix-ins: Pour the batter into a large bowl. Gently fold in the cooked and crumbled breakfast sausage, cooked chopped spinach, grated cheddar cheese, fresh parsley, and sliced green onions until evenly distributed.
- Scoop batter into pan: Using a spoon or ice cream scoop, divide the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
- Bake the muffins: Place the cupcake 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: 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
- Use cooked and fully drained spinach to prevent excess moisture in the muffins.
- Feel free to substitute turkey sausage for a leaner option.
- To make the muffins ahead, store them in an airtight container and reheat gently in the microwave before serving.
- You can swap rolled oats for oat flour for a finer texture.
- If you prefer, add a pinch of black pepper or paprika for additional flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 150 mg
