Savory Breakfast Muffins (with Sausage & Apples)

Recipe

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These savory muffins packed with sausage, apples, and cheddar are perfect for a high-protein breakfast or a healthy snack any time of the day!

You’ll love this easy recipe for warm and soft breakfast savory muffins that make a healthier, more delicious switch from the usual sweet muffin.

Savory Breakfast Muffins

After creating many breakfast muffin recipes that give a healthy twist to the classic sweet muffins, it was time to satisfy the cravings of the savory team. That’s how I came up with these savory sausage muffins made with wholesome ingredients and no added sugars.

Each of these savory muffin packs an impressive 11 grams of protein, so you can feel good about snagging one of these for breakfast. And the flavors of spinach and onion with melted cheese and tart-sweet apple will win over your taste buds.

Ingredients

Chopped onion and spinach are my veggies of choice for this recipe (omit if your family doesn't like spinach). For protein and morning flavor, include breakfast sausage. The batter is made with oat flour, baking powder and baking soda, plain yogurt for moisture and more protein, coconut oil or melted butter, eggs, and seasonings. Finally, use your favorite shredded cheese (Cheddar, Gouda, or white Cheddar are great), diced apple (I prefer tart green apple), and fresh chives (optional).

How to Make Savory Breakfast Muffins

In the recipe card, you’ll find a video where I make these sausage breakfast muffins. But first, check out the simple steps:

Cook the sausage and veggies.
You need to cook them before folding them into the batter. Save time by preparing the mixture beforehand and refrigerating it in an airtight container for up to 3 days.
Make the batter.
Sift the dry ingredients first, then combine the wet ingredients. Add the dry mix into the wet and stir until just combined. Fold in shredded cheese, apples, and the cooked sausage mixture.
Fill the muffin pan.
Don't use paper liners: the ingredients will stick to the paper and make these inedible. Use the ice cream scoop to transfer the batter into the muffin pan, filling each cup about ¾th full. Top with additional cheese and chopped chives.
Bake the muffins.
Bake at 400F for 5 minutes, then reduce the heat to 350F and bake for an additional 20 minutes. They are done when the tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

a muffin pan with five savory sausage muffins and two more on the side

Laura’s Secret Tips for Perfect Savory Muffins

Before you whisk away to the kitchen, here are a few tips that will guarantee perfect baked muffins, every batch:

Grease the muffin pan generously

The last thing you want is your baked muffin sticking to the sides of the muffin pan. Avoid using paper liners and be generous with the cooking spray.

Don’t overmix

Once you’ve added the dry ingredients into the wet ingredients, stir them together until just combined, and the batter has a few lumps. That’s okay. Overmixing will result in tough, dense muffins.

Don’t overfill the pan

Filling the muffin cup all the way to the top won’t give you those domed tops. The batter will spill over and make it flat. Instead, bake the savory breakfast muffins for the first 5 minutes at a high temperature; this helps the batter rise and form those beloved muffin tops.

How to Store These Muffins

Whether you have leftovers or make these ahead, allow them to cool down to room temperature and refrigerate in an airtight container for up to 4 days. Reheat the desired amount of muffins in the microwave for 30 seconds or until heated through.

Savory Breakfast Muffins with Sausage and Apples

Servings: 12 muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

These savory muffins packed with sausage, apples, and cheddar are perfect for a high-protein breakfast or a healthy snack any time of the day!

5 from 12 votes

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Watch how it’s made:

Ingredients

1 tablespoon olive oil
1 small onion, diced
½ teaspoon garlic powder
8 ounces breakfast sausage crumbled
3 cups spinach, chopped
3 cups oat flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups + 2 tablespoons whole milk yogurt or low-fat
⅓ cup coconut oil, melted
2 large eggs
1 cup shredded Cheddar cheese
1 small apple, diced
Fresh chives, chopped, optional

Instructions

Prep:

Preheat oven to 400F and grease a muffin pan with olive oil or cooking spray. Don't use paper liners for this recipe; the ingredients will stick to the paper and make the muffins inedible.

Cook the sausage:

In a large pan, heat oil over medium heat, add oil, and sauté onion until translucent and tender. Add the garlic powder and sausage and break up until cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 to 3 minutes. Set aside.

Make the batter:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
In a separate medium bowl, whisk together the yogurt, coconut oil, and eggs.
Add the dry ingredients to the wet and stir until just combined, don't overmix. Stir in ¾ cup cheese, apples, and cooked sausage.
Transfer the batter to the lined muffin tin, filling about ¾th full, and topping with cheese and chives, if using.

Bake:

Bake 5 minutes at 400F, lower the heat to 350F, and bake for 20 minutes or until the tops are golden and a toothpick comes out clean.
Allow cooling 5 minutes before removing from the muffin tin and enjoying.

Serve & store:

I like to serve these savory muffins slightly warm
Store leftovers in an airtight container. Reheat the desired amount of muffins in the microwave for 30 seconds or until heated through.

Notes

In the video above, this recipe is made to be jumbo-sized muffins, but since not everyone has a jumbo-muffin tin, I've recreated the recipe to yield 12 standard muffins.