Diner Breakfast Muffins
Diner Breakfast Muffins
Start your morning off right with these satisfying Diner Breakfast Muffins—packed with savory sausage, nutritious spinach, and a cheesy punch. These portable, protein-rich muffins bring all the comfort of a diner-style breakfast into a tidy, prep-friendly package perfect for busy weekdays or leisurely brunches.
🧾 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 the Mix-ins
| Ingredient | Quantity |
|---|---|
| Cooked breakfast sausage, crumbled | 12 oz |
| Baby spinach, cooked & chopped | 2 cups |
| Cheddar cheese, shredded | 1/2 cup |
| Fresh parsley, chopped | 1/2 cup |
| Green onion, finely sliced | 1/4 cup |
🔧 Instructions
1. Preheat & Prep:
Set your oven to 400°F (200°C). Line a muffin pan with paper liners and give the insides a light coat of non-stick spray.
2. Blend the Batter:
In a high-speed blender, combine the milk, eggs, cottage cheese, Parmesan, oats, baking powder, salt, and garlic powder. Blend until the mixture is fully smooth and creamy.
3. Mix in the Fillings:
Pour the blended mixture into a large mixing bowl. Add in the sausage, spinach, cheddar, parsley, and green onions. Fold everything together gently until combined.
4. Fill the Muffin Cups:
Distribute the batter evenly among the lined muffin cups, filling each about 2/3 of the way.
5. Bake to Perfection:
Bake for 22–26 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Cool & Serve:
Let the muffins sit in the pan for about 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature.
