Every parent is constantly looking for a tasty and nutritious breakfast that they can hand to their children on the way out of the door during those crazy morning hours. These simple, make-ahead breakfast muffins are the perfect solution to that all too common dilemma. Each one is loaded with sausage, eggs, cheddar cheese, and even spinach for a healthy boost. That's protein, dairy, carbs, and even your greens in one easy-to-eat package!
The main ingredients in this recipe are sausage, cheese, and spinach, but you can also substitute bacon or ham as the main protein and swap in other vitamin-packed greens like cooked kale. For muffins with more of a sweet-savory twist, drop in a 1/4 cup of diced apples along with the maple syrup.
Cutting the butter into the flour mixture gives them a biscuit-like texture. The result is a flaky, delicious handheld meal that'll please kids and adults alike.
These easy muffins can be kept in the deep freezer for up to 3 months or in the refrigerator for 5 days.
- 8 ounces breakfast sausage (uncooked and with casings removed)
- 3/4 cup frozen chopped spinach (thawed and drained)
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 6 tablespoons butter (unsalted)
- 1 1/4 cups buttermilk
- 2 eggs
- 1 teaspoon maple syrup
- 1 cup shredded cheddar cheese
- 1 tablespoon of chives (finely chopped)
Preheat the oven to 375 F. Coat a muffin tin generously with cooking spray or melted butter.
Cook the breakfast sausage in a cast iron skillet on medium-high heat. Break up the sausage as it cooks and continue cooking until it is not longer pink and is completely cooked through. Drain and remove from the heat. Add the spinach to the sausage.
Whisk together the flour, baking powder, baking soda, salt, and ground pepper in a large bowl.
Cut the butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it is completely incorporated.
Whisk the eggs and buttermilk together and then add it to the flour and butter mixture. Stir until combined and add in the sausage and spinach mixture, maple syrup, and the shredded cheddar. Stir until everything is incorporated. Divide the batter evenly among the greased muffin tins.
Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean. Remove the muffins from the oven and allow them to cool slightly before taking them out from the tins to finish cooling on a cooling rack. Eat them warm or allow them to completely cool before transferring them to a plastic bag to freeze them. You can also store them in an airtight container in the refrigerator until you are ready to eat them.