Description
These Diner Breakfast Muffins are a protein-packed, savory option perfect for a grab-and-go morning meal. Made with cottage cheese, eggs, oats, and flavorful additions like sausage, cheddar, spinach, and herbs, they offer a balanced and satisfying way to start your day with a delicious diner-inspired taste.
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
Add-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 and line a cupcake pan with liners. Spray the liners generously with cooking spray to prevent sticking.
- Blend Batter: Combine the milk, eggs, cottage cheese, Parmesan cheese, rolled oats, baking powder, kosher salt, and garlic powder in a high-speed blender. Blend until smooth and well combined.
- Fold in Add-ins: Pour the blended batter into a bowl and gently fold in the cooked and crumbled breakfast sausage, cooked spinach, grated cheddar, chopped parsley, and sliced green onions until evenly distributed.
- 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 Muffins: Place the cupcake pan in the oven and bake for 26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before serving.
Notes
- For a gluten-free version, ensure the rolled oats are certified gluten-free.
- You can substitute turkey sausage for a leaner option.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- Make sure to cook and drain the spinach well to avoid soggy muffins.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 110 mg
