Savory breakfast muffins are the perfect make ahead, grab and go breakfast for busy mornings. These muffins are packed full of protein, fiber and whole food ingredients to start the day right.
For most of us, mornings are busy and I find spending the time to do a bit of meal prep each week really helps me guarantee that I get in a nutritious meal at the start of my day. Muffins are convenient because they are portable, but most recipes are sugar filled and low in protein. I created these muffins to fill my need of a grab and go breakfast or snack option that is freezer friendly, while also packing in plenty of protein and fiber. I use cottage cheese, sausage and eggs to up the protein in my savory breakfast muffins, and plenty of vegetables, oat flour and a bit of ground flax for fiber.
What I love about these muffins is that they are super versatile. Don’t need them to be gluten free? Use a different flour. Don’t have the called for veggies? Substitute what you have! Every rendition of these muffins that I make is slightly different and all of them turn out great.
Ingredients & Substitutions
Eggs. Acts as a binder and adds 28 grams of protein to the recipe. I would not recommend substituting egg replacer in this recipe.
Cottage Cheese. Adds moisture and protein to the savory breakfast muffins. Greek yogurt can be substituted in equal amounts.
Milk. Adds moisture. Dairy free milk alternatives like almond and coconut milk work as well.
Butter. Provides flavor, moisture and healthy fats. Olive oil, avocado oil or melted coconut oil can all be used in equal amounts.
Honey. Adds just a touch of sweetness and depth to the muffin batter.
Salt. A necessity to enhance flavor.
Pepper. Adds a touch of spice. Chili flakes or paprika can also be added based on your preference.
Garlic Powder. A necessity to any savory recipe, but onion powder can also be used.
Baking Powder. Acts as a leavening agent to make the muffins light and fluffy.
Ground Flaxseed. I like to add ground flax to help with binding and increase the fiber content just a bit. Ground chia seeds could be used in equal amounts, or you can omit.
Oat Flour. Oat flour is my go to for gluten free baking. Gluten free all purpose flour, regular all purpose flour and whole wheat flour all work in this recipe.
Sausage. Cooked sausage is my favorite in this recipe, but any meat could be used here. Bacon, ham or ground turkey – whatever works!
Peppers. I love diced peppers in this recipe, but any veggie can be substituted. I use whatever needs to be used up in my fridge. If I use carrots or zucchini, I prefer to use shredded. Firmer veggies like broccoli or cauliflower I recommend roasting first.
Spinach. I like to include some greens. Kale also works great.
Green Onion. I love to include green onions or another fresh herb in this recipe. Diced red, white or yellow onion also work.
Cheese. While not a necessity, adds plenty of flavor, healthy fats and some protein. I usually use cheddar, but feta is also delicious.
Flavor Combinations
These muffins are so versatile, and every batch I make is a little different. These are some of my favorite flavor combinations.
Spinach, Sun-dried Tomato & Feta Cheese. Use 2 1/4 cups chopped spinach, 1/2 cup chopped sun-dried tomatoes, 1/2 cup chopped green onion and substitute feta cheese in place of the cheddar cheese. I like to use ground turkey for the meat portion in this recipe.
Ham, Broccoli & Cheddar Cheese. Use diced ham in place of the sausage and substitute the spinach and peppers with cooked, chopped broccoli.
How To Make Savory Breakfast Muffins
Preheat oven to 375.
To a large bowl, add eggs, cottage cheese, milk, melted butter and honey then whisk together.
Add salt, black pepper, garlic powder, baking powder, ground flaxseed and whisk again.
Stir in oat flour.
Add sausage, vegetables, cheese and stir again.
Line a muffin tray with liners or grease well and evenly divide muffin batter, makes 18.
Bake 25-30 minutes until lightly golden brown. I store the muffins in the fridge for up to 5 days, or in the freezer up to 3 months.
Tools
Savory Breakfast Muffins
Savory breakfast muffins are the perfect make ahead, grab and go breakfast for busy mornings. These muffins are packed full of protein, fiber and whole food ingredients to start the day right.
Ingredients
- 4 eggs
- 1 cup cottage cheese or greek yogurt
- 1/4 cup milk
- 3 tbsp butter, melted
- 3 tbsp honey
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp baking powder
- 2 tbsp ground flaxseed
- 2 cups oat flour
- 1 lb ground sausage, cooked
- 1/2 cup green onion, chopped
- 1 1/2 cup spinach, chopped
- 1 1/4 cup bell pepper, diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375.
- In a large bowl, whisk together eggs, cottage cheese, milk, melted butter and honey.
- Add salt, black pepper, garlic powder, baking powder and ground flaxseed then whisk again.
- Stir in oat flour.
- Fold in sausage, vegetables and cheese.
- Line or grease a muffin tray. Divide the batter evenly into 18 muffins.
- Bake for 25-30 minutes until golden.
- Cool completely, then store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
Any meat can be substituted in place of the ground sausage, just be sure to use cooked.
Gluten free all purpose flour, regular all purpose flour, or whole wheat flour can be used. If using one of these alternatives, use 1 3/4 cups.
Cottage cheese can be substituted with greek yogurt in an equal amount.
Any veggies can be used in place of those called for. I do recommend keeping the green onion in this recipe as they add flavor, but regular onion can be substituted in place of them.
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