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 deeply satisfying about these cozy little bites—the perfect mix of savory sausage, fresh spinach, and gooey cheese all baked into a muffin form. I’m excited to share this Diner Breakfast Muffins with Sausage and Spinach Recipe that’s become a staple on my weekend brunch table. They’re quick, protein-packed, and honestly, just downright delicious.

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

I’ve tried tons of breakfast muffins, but nothing hits the spot quite like this Diner Breakfast Muffins with Sausage and Spinach Recipe. It’s a balance of hearty flavors, easy prep, and a texture that’s moist without being mushy. Perfect for mornings when you want homemade but don’t have hours to cook.

All-in-One Breakfast: You get protein, veggies, and cheese in every bite—no need for extra dishes.
Gluten-Free Friendly: Using rolled oats instead of flour keeps these muffins naturally gluten-free.
Make-Ahead Convenience: Bake a batch, and you have breakfasts ready for busy days ahead without scrambling eggs.
Customizable Mix-Ins: You can easily switch up the sausage or greens to suit your taste or what’s in your fridge.

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

The magic of this Diner Breakfast Muffins with Sausage and Spinach Recipe lies in combining fresh, wholesome ingredients that play nicely together. The cottage cheese gives moisture and protein, oats provide structure without gluten, and the cheeses add richness and tang.

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: Helps keep the batter smooth and tender but you can swap for almond or oat milk if needed.
Eggs: The glue that binds everything—it also adds protein and richness.
Cottage cheese: Adds creaminess and a great protein boost without drying out the muffins.
Parmesan cheese: Grated finely to distribute that salty, umami punch all throughout.
Rolled oats: The gluten-free base that keeps texture just right—avoid instant oats as they can get gummy.
Baking powder: Gives these muffins a nice lift and fluffiness.
Kosher salt: A little salt goes a long way in bringing out the flavors.
Garlic powder: Adds subtle savory warmth without overpowering.
Breakfast sausage: Cooked and crumbled for that hearty, meaty flavor that makes these satisfy your taste buds.
Baby spinach: Wilted and chopped finely, so it blends smoothly but still packs vitamins and color.
Cheddar cheese: Melts beautifully in each muffin for a gooey, cheesy surprise.
Fresh parsley: Gives a fresh, herbal brightness at the finish.
Green onion: Thinly sliced to add a mild oniony bite and freshness.

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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

One of the things I love most about this Diner Breakfast Muffins with Sausage and Spinach Recipe is how easy it is to tweak. Whether you’re vegetarian, love extra spice, or want to sneak in more greens, these muffins adapt beautifully.

Variation: I’ve swapped the breakfast sausage for spicy chorizo once and the kick of heat totally changed the vibe. It’s fantastic for when you want a bolder flavor.
Vegetarian option: Substitute cooked mushrooms or crumbled firm tofu in place of sausage for a plant-friendly twist.
Cheese swaps: Mixing in feta or smoked gouda can add lovely new flavor profiles.
Extra veggies: Feel free to add shredded zucchini or diced bell peppers—it’s a great way to use up what’s in your fridge and get some color in there.

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

Step 1: Prepare your pan and preheat the oven

First things first—get your oven warmed up to 400°F. While waiting, line your cupcake pan with liners and don’t forget to spray them with cooking spray. Trust me, this little step saves you from sticky muffins and makes cleanup a breeze.

Step 2: Blend the batter

In a high-speed blender, toss together the milk, eggs, cottage cheese, Parmesan, oats, baking powder, salt, and garlic powder. Blend until smooth and creamy. This ensures the batter has an even texture and your muffins bake evenly.

Step 3: Fold in sausage, spinach, and other mix-ins

Pour the batter into a bowl, then gently fold in your cooked sausage, drained spinach, cheddar cheese, parsley, and green onions. Folding rather than mixing vigorously prevents the greens from turning mushy and keeps the sausage bits nice and tender.

Step 4: Scoop and bake

Use a cookie scoop or spoon to fill each muffin liner almost to the top. Slide the pan into your preheated oven and bake for 22–26 minutes. You’ll know they’re done when a toothpick comes out clean or with just a few crumbs attached. Let them rest for 5 minutes before transferring to a wire rack.

Top Tip

Through trial and error, I’ve learned a few handy tricks to make sure these muffins turn out perfect every time. Whether it’s balancing moisture or knowing when to pull them from the oven, these tips have saved me from soggy or dry batches.

Properly Drain Spinach: After cooking, squeeze out as much liquid as you can from the spinach—too much moisture can make the muffins soggy.
Don’t Overmix: When folding in ingredients, be gentle. Overmixing causes dense muffins instead of fluffy ones.
Use Fresh Sausage: I recommend cooking your sausage fresh rather than using pre-cooked—this makes a huge flavor difference.
Check Oven Temperature: Use an oven thermometer if you can; even slight fluctuations can affect baking time and texture.

How to Serve Diner Breakfast Muffins with Sausage and Spinach Recipe

Garnishes

I usually sprinkle a little extra shredded cheddar or a tiny handful of chopped fresh parsley on top just before serving. It adds a pop of color and some fresh flavor that elevates these muffins from tasty to truly crave-worthy.

Side Dishes

Pair these muffins with a crisp green salad or some roasted potatoes for a full diner-style breakfast. On busy mornings, I love serving them alongside fresh fruit and a hot cup of coffee—it feels like a tiny celebration even on the most rushed days.

Creative Ways to Present

For brunch with friends, I sometimes arrange the muffins on a platter with little cups of salsa, sour cream, or avocado crema on the side. It makes it interactive and fun—plus, guests can customize their bites however they like!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover muffins in an airtight container in the fridge. They keep well for about 3–4 days, making for a ready-to-eat breakfast or snack that saves you precious morning minutes.

Freezing

Freezing works wonderfully for this recipe. I individually wrap muffins in plastic wrap and place them in a freezer bag. When you want one, just thaw overnight in the fridge or heat them gently in the microwave or oven.

Reheating

Reheating is easy—pop a muffin in the microwave for about 30 seconds or warm in a 350°F oven for 8–10 minutes to keep the edges crisp and cheese melty. This way, they taste just like fresh-baked.

Frequently Asked Questions:

Can I make this Diner Breakfast Muffins with Sausage and Spinach Recipe dairy-free?

Yes! You can swap the milk and cheeses for plant-based alternatives. Use unsweetened almond or oat milk, dairy-free cottage cheese substitutes, and a vegan cheese that melts well. Just mind the texture, as it might vary slightly.

What can I use instead of rolled oats?

You can replace rolled oats with gluten-free oat flour or almond flour for a slightly denser texture. Avoid quick oats as they may make the muffins gummy. Experiment with small batches to find your preferred texture.

Can I freeze the muffins after baking?

Absolutely! These muffins freeze beautifully. Just make sure they’re completely cooled before wrapping them individually in plastic wrap or foil and storing them in a freezer-safe bag or container. This way, you can enjoy homemade breakfasts anytime.

How do I avoid soggy spinach in the muffins?

The key is to cook and then drain or squeeze out as much moisture as possible from the spinach before folding it in. If the spinach is too wet, it can add unwanted sogginess to the muffins’ texture.

Final Thoughts

This Diner Breakfast Muffins with Sausage and Spinach Recipe is a gem I keep coming back to because it’s both comforting and practical. Whether you’re packing lunches, feeding a crowd, or just treating yourself to a homemade breakfast, these muffins deliver. Give them a try—you might just find your new go-to morning treat, just like I did.