Description

These Diner Breakfast Muffins are a savory, protein-packed treat perfect for a quick and satisfying morning meal. Featuring a mix of whole milk, eggs, cottage cheese, and cheeses combined with breakfast sausage, spinach, and fresh herbs, these muffins bring all the classic diner flavors into a portable format. Baked until golden and fluffy, they make an ideal on-the-go brunch option.

Ingredients

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Batter

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

Fillings & 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

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 400°F. Line a cupcake pan with cupcake liners and spray the liners generously with cooking spray to ensure the muffins do not stick.
Blend Batter Ingredients: In a high-speed blender, combine 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: Transfer the batter into a large mixing bowl. Gently fold in the cooked and crumbled breakfast sausage, cooked and chopped spinach, grated cheddar cheese, chopped parsley, and sliced green onions until evenly distributed throughout the batter.
Scoop Batter into Pan: Using a spoon or ice cream scoop, spoon the batter evenly into the prepared cupcake liners, filling them nearly full.
Bake Muffins: Place the pan in the preheated oven and bake for 26 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool and Serve: Remove the muffin pan from the oven and let the muffins rest for 5 minutes. Then transfer the muffins 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.
You can substitute turkey sausage for a leaner option.
These muffins freeze well; store in an airtight container and reheat in the oven or microwave.
Make sure to cook and drain the spinach thoroughly to prevent excess moisture in the muffins.
Experiment with different herbs or cheeses to customize flavor to your liking.

Nutrition

Serving Size: 1 muffin
Calories: 220 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 150 mg