Description
These Diner Breakfast Muffins are a delicious and hearty gluten-free breakfast option packed with wholesome ingredients like cottage cheese, sausage, spinach, and cheddar. Perfect for a grab-and-go morning meal or brunch, they are baked to golden perfection with a savory blend of flavors that satisfy any breakfast craving.
Ingredients
Scale
Wet Ingredients:
- 1/4 cup whole milk
- 4 large eggs
- 1 cup cottage cheese
- 3/4 cup Parmesan cheese, finely grated
Dry Ingredients:
- 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 and Prepare: Preheat your oven to 400°F (200°C). Line a cupcake pan with liners and lightly spray the liners with cooking spray to prevent sticking.
- Blend Batter: In a high-speed blender, combine the whole milk, eggs, cottage cheese, Parmesan cheese, rolled oats, baking powder, kosher salt, and garlic powder. Blend until the batter is smooth and well combined.
- Mix in Extras: Pour the blended batter into a large bowl. Gently fold in the cooked and crumbled breakfast sausage, cooked and chopped spinach, grated cheddar cheese, chopped fresh parsley, and sliced green onion until evenly distributed.
- Fill Muffin Pan: Use a scoop or spoon to evenly divide the batter into the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin 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: Remove the muffins from the oven and let them rest in the pan for 5 minutes. Then transfer them to a wire rack to cool slightly before serving.
- Serve and Enjoy: Serve the muffins warm or at room temperature for a convenient and nutritious breakfast or brunch option.
Notes
- These muffins are gluten-free due to the use of rolled oats instead of flour; ensure oats are certified gluten-free if strict gluten intolerance is a concern.
- To make the recipe vegetarian, substitute the breakfast sausage with a plant-based sausage alternative or omit it entirely.
- You can replace baby spinach with other greens like kale or chard if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat muffins in the microwave or oven before serving for best taste.
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: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 120 mg
