Name: Diner Breakfast Muffins with Sausage and Spinach 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; 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; 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 that feels like a full breakfast in your hand. This Diner Breakfast Muffins with Sausage and Spinach Recipe is my go-to for busy mornings when I want something healthy, filling, and packed with flavor—plus, it’s super easy to whip up!

The image shows a group of twelve golden-brown muffins placed on a silver cooling rack over a white marbled surface. Each muffin has a rough, bumpy texture with a topping of melted cheddar cheese that gives them an orange and slightly shiny appearance. Some green herbs are visible, mixed within the muffin dough, creating a contrast with the yellowish interior. The muffins are arranged randomly but evenly spaced on the rack, and the silver grid of the rack adds geometric lines to the image. The lighting highlights the cheesy tops and the soft texture of the muffins, making them look fresh and appetizing. 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 Diner Breakfast Muffins with Sausage and Spinach Recipe
Top Tip
How to Serve Diner Breakfast Muffins with Sausage and Spinach Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Diner Breakfast Muffins with Sausage and Spinach Recipe

Why You'll Love This Recipe

This recipe hits the sweet spot between wholesome and delicious, letting you enjoy all your favorite breakfast flavors wrapped into one neat, portable muffin. Trust me, the mix of sausage and spinach along with creamy cheeses really makes these stand out.

All-in-One Meal: These muffins have protein, veggies, and a bit of dairy, so breakfast becomes super convenient without losing nutrition.
Gluten-Free Friendly: Using rolled oats instead of flour keeps it friendly for gluten-sensitive eaters while still giving great texture.
Quick and Simple: The blender does most of the work, so you’re basically mixing ingredients and popping them into the oven.
Great for Meal Prep: Perfect for making ahead and taking on-the-go for busy mornings or brunch gatherings.

A stack of golden brown muffins sits on a white plate on a white marbled surface, topped with a muffin broken in half showing a textured inside filled with green leafy vegetables, light brown sausage pieces, and specks of melted yellow cheese. The muffins have a slightly rough surface with a baked crisp crust. A blue and white checkered cloth is softly blurred in the background, and a white bowl with a creamy white dip is partially visible nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Diner Breakfast Muffins with Sausage and Spinach Recipe plays a special role. The eggs and cottage cheese bind everything while packing protein, and the oats keep it hearty yet gluten-free. Let’s break down why I use what I do:

Flat lay of a small white bowl of whole milk, four whole uncracked brown eggs, a small white bowl of creamy cottage cheese, a small white bowl of finely grated Parmesan cheese, a small white bowl of rolled oats, a small white bowl of baking powder, a small white bowl of kosher salt, a small white bowl of garlic powder, cooked and crumbled breakfast sausage arranged in a neat pile, a small white bowl of chopped cooked baby spinach, a small white bowl of grated cheddar cheese, fresh parsley sprigs loosely gathered, thinly sliced green onions fanned out, all ingredients fresh and natural, arranged symmetrically and balanced on simple white ceramic dishes 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 a bit of creaminess, balancing the dry oats perfectly.
Eggs: Acts as the primary binder to hold it all together and add protein.
Cottage Cheese: Gives a lovely creamy texture and boosts protein without heaviness.
Parmesan Cheese: Brings a salty, nutty depth of flavor and helps with browning.
Rolled Oats: An excellent gluten-free binder and adds heartiness to the muffins.
Baking Powder: Gives the muffins a nice rise and fluffiness.
Kosher Salt & Garlic Powder: Simple seasonings that enhance the savory overall taste.
Breakfast Sausage: Adds that classic diner flair with spicy, crumbly goodness.
Baby Spinach: Sneaks in some greens, cooked and drained so the muffins aren’t soggy.
Cheddar Cheese: Melts pleasantly inside, creating pockets of gooey goodness.
Fresh Parsley: Brightens up the flavor and adds a fresh herb note.
Green Onion: Offers a mild onion flavor and crunch to balance richness.

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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 that this recipe is so versatile—you can customize it for whatever you’re craving or what you have on hand. Personally, sometimes I swap the sausage for turkey or a plant-based version, and other times I add in diced bell peppers for an extra veggie boost.

Variation: I once tried adding sun-dried tomatoes and a bit of feta cheese instead of cheddar, which gave the muffins a Mediterranean spin that was unexpectedly amazing.
Greens Swap: If you’re not a spinach fan, kale or Swiss chard works beautifully—just make sure to cook and drain them well.
Dairy-Free Adjustments: Using a plant-based milk and vegan cheeses works nicely; just keep the texture in check.

Step-by-Step: How I Make Diner Breakfast Muffins with Sausage and Spinach Recipe

Step 1: Prep Your Oven and Pan

Preheat your oven to 400°F. I always line my cupcake pan with paper liners and then give the liners a quick spray of cooking spray to ensure the muffins come out clean and perfect every time. This little extra step saves me from any muffin sticking drama later.

Step 2: Blend Your Batter

Grab your high-speed blender and add the milk, eggs, cottage cheese, Parmesan, oats, baking powder, salt, and garlic powder. Blend until you have a smooth batter. This step is crucial because blending ensures the oats break down just enough to create a tender muffin crumb, while the cheeses blend smoothly for great texture.

Step 3: Fold in the Good Stuff

Pour the blended batter into a large mixing bowl. Now it’s time to gently fold in your cooked, crumbled sausage, drained and chopped spinach, sharp cheddar, fresh parsley, and sliced green onions. Be gentle here—you want everything well incorporated without deflating the batter.

Step 4: Fill Your Muffin Pan and Bake

Scoop your batter into the cupcake liners, filling each about ⅔ full. Pop the pan into your preheated oven and bake for 22-26 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Baking time might vary slightly depending on your oven, so keep an eye on them as they bake.

Step 5: Cool and Enjoy

After baking, let the muffins rest for about 5 minutes in the pan. Then transfer to a wire rack to cool slightly. They’re best enjoyed warm but still taste great once cooled, making them perfect for grabbing and going.

Top Tip

I’ve made these Diner Breakfast Muffins with Sausage and Spinach Recipe many times, and a few little tricks really make the difference between good and great every time.

Don’t Skip the Cooking Spray: Even with liners, spray makes sure muffins release easily—trust me, I’ve learned the hard way when a few stuck and crumbled.
Drain Your Spinach Thoroughly: Excess moisture can make your muffins soggy, so squeeze out water or use paper towels.
Use a Toothpick Test: Check doneness by toothpick rather than baking time alone; ovens can vary and this prevents under- or over-baking.
Let Them Rest: Cooling for a few minutes helps muffins settle and makes them easier to remove from the pan without breaking.

How to Serve Diner Breakfast Muffins with Sausage and Spinach Recipe

diner breakfast muffins - Serving Suggestion

Garnishes

I usually sprinkle a little extra chopped parsley or green onions on top before serving—it adds a fresh pop of color and brightness. If I’m feeling indulgent, a tiny dollop of sour cream or a smear of avocado makes them feel extra special.

Side Dishes

To round out the breakfast experience, I love pairing these muffins with fresh fruit salad or a light green side salad. A side of crispy hash browns or roasted sweet potatoes adds that classic diner vibe I adore.

Creative Ways to Present

For brunch gatherings, I like to serve these muffins on a platter with small ramekins of ketchup, hot sauce, or even a homemade hollandaise. They also make great little “breakfast sliders” when served alongside mini bagels or English muffin halves.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge—these muffins hold their texture really well for up to 4 days, so they’re perfect for meal prepping on Sunday for the week.

Freezing

Freezing works beautifully! After cooling completely, I freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. This way, you can pop them out one by one as needed.

Reheating

To reheat, I like to microwave the muffin for about 30 seconds or warm it in a toaster oven for crispier edges. Just keep an eye on them to avoid drying out, and they taste almost as good as fresh!

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely! Swap out the breakfast sausage for a vegetarian sausage alternative or sautéed mushrooms for a similar savory bite. The herbs and cheeses will keep these muffins flavorful.

Are these muffins gluten-free?

Yes, this recipe uses rolled oats instead of wheat flour, making it naturally gluten-free. Just make sure you use certified gluten-free oats to avoid any cross-contamination.

Can I prepare the batter the night before?

You can prep the batter the night before and keep it covered in the fridge, but for best texture, bake fresh the next morning. If refrigerated overnight, give the batter a gentle stir before scooping into the muffin tins.

What if I don’t have a high-speed blender?

A regular blender works fine! Just blend a bit longer to fully break down the oats. If you don’t have a blender at all, you could try finely grinding the oats first and mixing, but the batter won’t be quite as smooth.

Final Thoughts

These Diner Breakfast Muffins with Sausage and Spinach Recipe have become one of my cherished quick-fix breakfasts because they deliver that perfect mix of comfort and nutrition in every bite. I always recommend trying them when you want that diner feel with none of the fuss. Once you make them, I’m sure you’ll reach for this recipe time and time again!