Apple Cheddar Sausage Savory Breakfast Muffins

Apple Cheddar Sausage Savory Breakfast Muffins

These definitely aren’t your average healthy breakfast muffins… But, I’ve taken classic breakfast ingredients and baked them together to create these apple cheddar sausage savory breakfast muffins! Soft, buttery, and luscious like the indulgent muffins you love, but with a savory, cheesy twist. Rather than using refined flours, oat flour makes these whole grain, gluten free breakfast muffins. And, who knew you could pack 20 grams of protein into a savory breakfast muffin?! A simple and delicious meal prep breakfast idea for kids, busy mornings, and taking on-the-go!

Ingredients

Breakfast Sausage:
  • 1/2 cup chopped onion
  • drizzle of avocado oil
  • 8 oz ground sausage
  • 3 cups spinach (chopped)
  • Muffin Dry Ingredients:
  • baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp garlic powder
  • 3 cups oat flour
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • Muffin Wet Ingredients:
  • 3/4 cup chopped apple (stir in last!)
  • 1/3 cup coconut oil
  • 2 eggs
  • fresh chives chopped (stir in last!)
  • 1 2/3 cups plain whole milk yogurt or low fat
  • 1 cup shredded cheddar cheese (stir in last!)
  • Procedure

  • Preheat oven to 400°F (200°C).
  • In a pan over medium heat, add oil and sauté onion until translucent and tender. Add sausage and break up until cooked through—about 5 minutes. Add spinach and cook until wilted, about 2-3 minutes. Set aside to cool while you prep the batter.
  • In a bowl, whisk together flour, baking powder, baking soda, salt and pepper.
  • Separately, whisk together yogurt, coconut oil, and eggs.
  • Add dry ingredients to wet until just combined—don’t overmix!
  • Stir in about ¾ cup of the cheddar cheese (reserve some for the tops!), apples, and cooked sausage mixture.
  • Transfer to a jumbo muffin tin sprayed with cooking spray and top with chives and additional cheese. (I use 2 scoops of a regular-sized ice cream scoop, or about ½ cup. Fill the muffins almost to the top, but not all the way!)
  • To help jumbo muffins cook through evenly, bake for 5 minutes at 400°F (200°C), and then lower to 350°F (180°C) and bake 20-22 minutes. They are done when tops are golden and a toothpick comes out clean.
  • Cool slightly before popping out of the tin and enjoying!
  • *Nutrition calculated using ground pork sausage and whole milk yogurt.
  • 5g fiber | 5g sugars
  • Nutritional Info

    Serving: 1 jumbo muffin
    8 servings
    Calories: 475

    • 28g Carbs

    • 36g Fat

    • 20g Protein

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