|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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!
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.
6 tablespoons unsalted butter, more for the pan
8 ounces raw breakfast sausage, casings removed
2 cups all-purpose flour
3/4 cup frozen spinach, thawed and drained
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups buttermilk
2 large eggs
1 teaspoon maple syrup
1 cup shredded cheddar cheese
1 tablespoon finely chopped chives
Gather the ingredients.
Preheat the oven to 375 F. Coat a muffin tin generously 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 no longer pink and is completely cooked through.
Drain excess fat from pan, 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 buttermilk and eggs together and then add it to the flour and butter mixture. Stir until combined and add in the sausage and spinach mixture, maple syrup, shredded cheddar, and chives. 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.
- 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.