Diner Breakfast Muffins

246 1 minute read

These Diner Breakfast Muffins are a wholesome and flavorful way to kickstart your day, packing all the hearty goodness of a diner breakfast into convenient, portable muffins. Filled with savory sausage, healthy spinach, and cheesy goodness, they’re perfect for meal prep or a quick grab-and-go breakfast.

Diner Breakfast Muffins

Ingredients:

For the Batter

Ingredient	Quantity
Whole milk	1/4 cup
Large eggs	4
Cottage cheese	1 cup
Parmesan cheese, finely grated	3/4 cup
Rolled oats	1 1/2 cups
Baking powder	1 1/2 teaspoons
Kosher salt	1/2 teaspoon
Garlic powder	1/4 teaspoon

For Mix-ins

Ingredient	Quantity
Breakfast sausage, cooked and crumbled	12 oz
Baby spinach, cooked, drained, and chopped	2 cups
Cheddar cheese, grated	1/2 cup
Fresh parsley, chopped	1/2 cup
Green onion, sliced thin	1/4 cup

Instructions:

Preheat Oven & Prep Muffin Pan: Preheat your oven to 400°F (200°C). Line a standard cupcake/muffin pan with paper liners and spray the inside of the liners with cooking spray to prevent sticking.
Prepare Batter: In a high-speed blender, combine all the batter ingredients: whole milk, eggs, cottage cheese, Parmesan cheese, rolled oats, baking powder, kosher salt, and garlic powder. Blend until the mixture is smooth.
Combine Batter with Mix-ins: Pour the blended batter into a large bowl. Fold in the cooked and crumbled breakfast sausage, cooked, drained, and chopped baby spinach, grated cheddar cheese, chopped fresh parsley, and sliced green onion. Stir gently until all the mix-ins are evenly distributed throughout the batter.
Fill Muffin Pan: Scoop the batter evenly into the prepared cupcake/muffin pan, filling each liner about two-thirds full.
Bake: Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
Cool & Serve: Let the muffins rest in the pan for 5 minutes before carefully removing them to a wire rack to cool slightly.