Delicious Savory Breakfast Muffins

Breakfast muffins don’t have to be sweet; you’ll love these savory breakfast muffins filled with veggies, sausage, and cheese. Meal prep a batch on the weekend for a quick grab-and-go breakfast. 

Craving an omelet for breakfast but don’t have the time in the mornings to cook one up? These savory breakfast muffins include all the delicious fillings you’d put in your go-to omelet recipe in a muffin that you can grab-and-go on the way out the door in the morning. Of course, they also make a great dish for brunch with friends or family.

The batter for these muffins is packed with good sources of fiber and protein thanks to the oats, eggs, and viral cottage cheese – no need for protein powder! Paired with the veggies and sausage, these muffins are a healthy and filling addition to your breakfast rotation that is much lower in carbs than other muffin recipes.

Honestly, the add-ins for these healthy muffins are endless if you want to switch up the flavors from week to week. We like to serve these muffins with some Greek yogurt and fresh fruit for a well-balanced breakfast. 

Ingredients You’ll Need

Use these simple and fresh ingredients packed with nutritional value to make this delicious savory breakfast muffin recipe.

Be sure to check out the recipe card for the exact amounts of each ingredient you’ll need. 

• Turkey sausage: if using uncooked turkey sausage, remove from the casing before cooking in a skillet. I use pre-cooked turkey sausage and just chopped into small bite-sized pieces. You can also use chopped, cooked turkey bacon. 
• Eggs: you’ll need 2 large eggs for this recipe; I haven’t tried this recipe with only egg whites. Blending them with the oats and cottage cheese adds fluffiness to these healthy savory breakfast muffins once they’re baked. 
• Cottage cheese: any cottage cheese you have on hand can be used for this recipe since curd size doesn’t matter for this recipe. You can use regular cottage cheese or low fat; use low fat to slightly reduce the calories/saturated fat per muffin. If you can find cultured cottage cheese, even better, since this one has gut-friendly probiotics added
• Maple syrup: add a hint of sweetness to balance out the salty flavors. 
• Rolled oats: rather than all purpose flour or even whole wheat flour, these healthy breakfast muffins are made with blended oats so that they’re much higher in fiber than standard muffins. 
• Baking powder: adds fluffiness to these muffins. 
• Chopped vegetables: you can swap out different veggie combinations for these muffins based on what you have on hand. I’ve made them with spinach, bell peppers, and chopped zucchini. Frozen veggies can be used too; just thaw them before adding to the muffin batter. 
• Cheese: these easy breakfast muffins are delicious with some shredded cheddar cheese, but you can swap for any cheese that you have on hand like monterey jack, parmesan, or even feta. 

Variations

Make it Vegetarian: omit the turkey sausage or substitute with a vegetarian-friendly sausage. 

Make them Gluten Free: use gluten free certified oats if you need to avoid gluten. 

Try Different Veggies: these muffins are endlessly customizable since you can swap in just about any veggie that you would like. For best results, try and saute extra water out of any veggies like zucchini or spinach before baking into your muffins. Some other veggies that would be delicious include: spinach, corn, broccoli, mushrooms, caramelized onion, sun-dried tomatoes, asparagus or mushrooms. My favorite combo is spinach and red pepper.

Add more seasonings: feel free to add other seasonings like garlic powder, onion powder, chili powder, and others to the batter before baking. 

How to Make Blender Breakfast Muffins

This healthy savory breakfast muffins recipe is simple to put together in a few steps. 

Cook the Sausage and Veggies: Remove the sausages from the casing and cook them in a medium skillet with the olive oil and diced veggies (zucchini, red pepper, spinach) over medium-high heat until browned and no longer pink in colour and the veggies have softened. 

Puree the Batter: To a high powered blender, add the oats, eggs, cottage cheese, maple syrup, baking powder, and salt. Start on low speed and increase speed gradually until thick batter forms.  

Combine: Transfer the batter to a large mixing bowl, stir in the cooked veggie/sausage mixture, and cheddar cheese. 

Bake: Divide batter evenly between 9 muffin cavities in a silicone muffin pan. Top with additional cheese and bake for a total time of 23-27 minutes. Allow these yummy muffins to cool in the pan on a wire rack for about 5-10 minutes before popping them out of the pan to cool the rest of the way on the rack. 

Top Tips for Recipe Success

• Use a silicone muffin tin: for best results, bake these breakfast egg muffins in a silicone muffin tin – it’s far easier to remove them from the pan after baking. If you don’t have one, make sure to line your muffin pan with paper muffin cups or liners. 
• Blend in a high-powered blender: for the smoothest batter, use a high-powered blender to puree all the oats. 
• Cut veggies in uniform pieces: try to dice your veggies into small, uniform pieces so they cook evenly and they aren’t too large in the finished muffins. 

Storing

Fridge: store leftover muffins in an airtight container in the fridge for up to 3-4 days. Enjoy cold or reheat in the microwave or toaster oven.

Freezer: store muffin in a ziplock bag or other freezer safe container for up to 3 months. Allow to thaw in the fridge overnight or reheat from frozen in the microwave to serve.