Description
These Diner Breakfast Muffins are a savory, protein-packed morning treat combining whole milk, eggs, cottage cheese, and cheeses with hearty oats and flavorful sausage. Loaded with spinach, parsley, and green onion, they make a perfect on-the-go brunch option that's gluten-free and satisfying.
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°F. Line a cupcake pan with liners and thoroughly spray the liners with cooking spray to prevent sticking.
- Blend Batter Ingredients. In a high-speed blender, combine the milk, eggs, cottage cheese, Parmesan cheese, rolled oats, baking powder, kosher salt, and garlic powder, and blend until smooth.
- Fold in Mix-ins. Transfer the batter to a bowl. Gently fold in the cooked and crumbled breakfast sausage, cooked and chopped spinach, grated cheddar cheese, chopped parsley, and sliced green onion to evenly incorporate all ingredients.
- Scoop Batter into Pan. Evenly distribute the batter into the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake. Bake in the preheated oven for 26 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool and Serve. Allow the muffins to rest in the pan for 5 minutes, then carefully remove them to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- For a gluten-free version, ensure the rolled oats are certified gluten-free.
- Use turkey sausage as a leaner option to reduce fat content.
- These muffins freeze well; store in an airtight container and reheat in the oven or microwave.
- Make sure to cook and drain the spinach well to prevent soggy muffins.
- Leftover muffins make a great quick breakfast or snack anytime.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 120 mg
