These savory breakfast muffins are a healthier and more delicious switch from the usual sweet muffin.
Each bite is filled with savory flavors from breakfast sausage, sauteéd veggies, and Cheddar cheese in a warm and soft muffin.
Savory Breakfast Muffins
These savory breakfast muffins are made with wholesome ingredients, no added sugars, and each one packs an impressive 11 grams of protein, so you can feel good about snagging one of these for breakfast.
They are hearty enough to hold you over until the next meal without weighing you down, and the flavors of sauteéd spinach and onion with melted cheese and tart-sweet apple will win over your tastebuds.
Ingredients for Loaded Savory Breakfast Muffins
Here’s everything you need to make these breakfast muffins:
- olive oil: to sauté the veggies.
- veggies: chopped onion and spinach are my veggies of choice for this savory muffin. However, if your family doesn’t like spinach you can omit it.
- breakfast sausage: adds that yummy breakfast flavor and protein.
- oat flour: makes this a gluten-free muffin and adds fiber.
- baking powder & soda: these leavening agents lift the batter and give the muffins a lighter texture.
- seasonings: the breakfast sausage adds plenty of flavor, so all you need are a pinch of salt and black pepper.
- plain yogurt: whole milk or low-fat. Makes the muffins super moist and adds more protein.
- coconut oil: moistens the batter. You could also swap it for melted butter.
- eggs: binds the ingredients and helps the baked muffins hold together.
- shredded cheese: use any of your favorite shredded cheese. Options like Cheddar, Gouda, or white Cheddar would be divine with the sausage and veggies.
- diced apple: a little sweet action to go with all of those savory flavors. I like using tart green apple.
How to Make Savory Breakfast Muffins
To make these savory breakfast muffins, you’ll need to cook the sausage and veggies before folding them into the batter. It is an extra step, but you can save time by preparing the mixture beforehand and refrigerating it in an airtight container for up to 3 days.
Other than the extra step, it’s an easy muffin recipe you can whip up on the weekend or for busy weekday mornings.
Preheat the oven to 400F and generously grease a muffin pan with olive oil or cooking spray. *Don’t use paper liners, the ingredients will stick to the paper and make these unedible.
- Cook the sausage
In a large non-stick pan, heat the oil over medium heat. Add the onion and cook until tender. Add the sausage and brown the meat, breaking it up with a spatula as you go.
- Add some veggies
To the browned sausage and onions, add the chopped spinach. Cook for 3 minutes or until wilted.
- Sift the dry ingredients
In a large bowl, combine the flour, baking powder, baking soda, salt, and black pepper.
- Combine the wet ingredients
In a separate bowl, whisk the yogurt with coconut oil and eggs.
- Make the batter
Add the dry ingredients into the wet and stir until just combined. Fold in shredded cheese, apples, and the cooked sausage mixture.
- Grab an ice cream scoop
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.
- Time to bake
Bake at 400F for 5 minutes before reducing the heat to 350F and baking for an additional 20 minutes.
- Muffins are ready
They are done when the tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Remove the pan from the oven and cool 5 minutes before serving.
You can also watch how this recipe comes together in the video below:
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.
Making Jumbo Savory Breakast Muffins
As you can see in the recipe video, I’ve also made these muffins jumbo-sized, but not everyone has a jumbo muffin tin. This post’s directions and nutrition information reflect 12 muffins made in a standard muffin pan. If you want to make them bigger, use a jumbo muffin tin!
Can I Make these Muffins Ahead?
You can bake these muffins up to 4 days in advance and allow them to cool down to room temperature before refrigerating in an airtight container. Reheat the desired amount of muffins in the microwave for 30 seconds or until heated through.
Baking Tips for the Best 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. Be generous with the cooking spray.
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 muffins for the first 5 minutes at a high temperature; this helps the batter rise and form those beloved muffin tops.
Savory Breakfast Muffins with Sausage and Apples
Healthy, savory muffins packed with sausage, apples, and cheddar cheese, this is one muffin you can enjoy any time of the day!
- Prep Time: 15 minutes
- Cook Time: 25 – 30 minutes
- Total Time: 40 – 45 minutes
- Yield: 12 muffins
- 1 tablespoon olive oil
- 1 small onion, diced
- 8 ounces breakfast sausage crumbled
- 3 cups chopped spinach
- 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 melted coconut oil
- 2 large eggs
- 1 cup shredded Cheddar cheese
- 1 small apple, diced
- Fresh chives, chopped, optional
- Preheat oven to 400F. Line a muffin pan with 10 paper liners.
- In a large pan, heat oil over medium heat, add oil, and sauté onion until translucent and tender. Add the sausage and break up until cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 to 3 minutes. Set aside.
- 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 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.
- Serving Size: 1 muffin
- Calories: 416
- Sugar: 4g
- Sodium: 399.5mg
- Fat: 24.1g
- Saturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 33.4g
- Fiber: 3.3g
- Protein: 17.9g
- Cholesterol: 87.7mg
Keywords: healthy savory muffins
Can I use regular wheat flour? and if yes, same amount?
Yes, you can use equal amounts of whole wheat flour.
Can these be frozen? My husband is working out of town for a couple months and I’m looking for recipes I can prepare for him that only need to be taken out of the freezer & eaten cold or just reheated.
Hi Jill, yes, you can freeze muffins! This post has all the info you need: https://www.momables.com/how-to-freeze-muffins/
Is there a good substitute for coconut oil for those who don’t care for the taste?
You could also use butter or canola oil.
Can I use almond flour?
Yes, swap 1 cup almond flour for 1 cup oat flour.
THANKS SO MUCH, IT WAS DELICIOUS
Just made these with lots of swaps but thankfully the recipe is solid and they turned out great! If anyone is wondering Asian pear, corn, cheddar, chia and chicken sausage muffins are excellent.
Anyway to adapt these to be egg free?
Hi Erinn, I’d recommend using flax eggs. Since the recipe calls for 2 eggs, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Stir and let sit for 10 minutes or until a gel-like consistency forms. Make the recipe as directed, swapping the flax eggs for regular eggs.
Made this recipe twice now, my wife and I love them. Hard to resist eating them all. I make them as a drop biscuit instead of a muffin because I don’t have a muffin pan. Works out pretty well, but I bake them for 30-minutes instead of 20.
MOMables - Laura
I’m thrilled this is a winning recipe!
Can I use Spelt flour in these?
Absolutely, swap the amount of oat flour for equal part spelt flour.