Savory Breakfast Muffins with Sausage and Apples
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!
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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.
Nutrition
Serving: 1 muffin | Calories: 416kcal | Carbohydrates: 33.4g | Protein: 17.9g | Fat: 24.1g | Saturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 87.7mg | Sodium: 399.5mg | Fiber: 3.3g | Sugar: 4g
