Breakfast muffins don’t have to be sweet. These savory breakfast muffins are packed with vegetables, turkey sausage, and cheese for a satisfying, protein-rich start to the day. Make a batch on the weekend for easy grab-and-go breakfasts or serve them for brunch with family and friends.
If you love an omelet but need something faster in the morning, these muffins deliver all the classic omelet fillings—peppers, greens, sausage, and cheese—baked into portable muffins. The batter blends oats, eggs, and cottage cheese, giving each muffin extra fiber and protein without the need for protein powder. Compared with traditional muffins, these are lower in refined carbs and keep you full longer.
The mix-ins are flexible, so you can change the flavor profile each week. Serve the muffins with a dollop of Greek yogurt and fresh fruit for a balanced breakfast.
Ingredients You’ll Need
Use fresh, simple ingredients to build these flavorful muffins. Check the recipe card for exact measurements.
Key ingredients and notes:
- Turkey sausage: Use pre-cooked turkey sausage chopped into bite-sized pieces, or remove raw sausage from the casing and cook it first. Cooked turkey bacon also works.
- Eggs: The recipe uses whole eggs (two large) to help the muffins set and stay fluffy when blended with oats and cottage cheese.
- Cottage cheese: Any curd size is fine. Regular or low-fat cottage cheese both work; cultured cottage cheese provides probiotics if you prefer.
- Maple syrup: A small amount balances savory flavors with a hint of sweetness.
- Rolled oats: Blended oats replace flour, increasing fiber and giving a hearty texture.
- Baking powder: Helps the muffins rise and become light.
- Chopped vegetables: Use fresh or thawed frozen vegetables. Good options are spinach, bell peppers, zucchini, broccoli, mushrooms, corn, or caramelized onion.
- Cheese: Shredded cheddar is a favorite, but swap in Monterey Jack, Parmesan, or feta if you prefer.
Variations
Vegetarian: Omit the turkey sausage or use a plant-based sausage substitute.
Gluten free: Choose certified gluten-free oats.
Different veggies: These muffins are highly customizable. For watery vegetables like zucchini or spinach, squeeze or sauté out excess moisture before adding to the batter. Popular combinations include spinach and red pepper, mushrooms and onion, or asparagus and sun-dried tomatoes.
Seasonings: Add garlic powder, onion powder, chili powder, smoked paprika, or fresh herbs to suit your taste.
How to Make Blender Breakfast Muffins
This recipe comes together quickly with a few easy steps.
Cook the sausage and veggies: Remove sausages from their casings if needed. In a skillet, heat a tablespoon of olive oil and cook the sausage with diced vegetables over medium-high heat until the meat is browned and veggies are softened. Set aside to cool slightly.
Puree the batter: In a high-powered blender, combine the rolled oats, eggs, cottage cheese, maple syrup, baking powder, and salt. Blend starting at low speed, increasing until a thick, smooth batter forms.
Combine: Pour the blended batter into a large bowl, then fold in the cooked sausage and vegetables and most of the shredded cheddar.
Bake: Divide the mixture evenly among 9 muffin cups in a silicone or lined muffin pan. Sprinkle extra cheese on top if desired. Bake at 350°F (175°C) for about 23–27 minutes, until muffins are set and lightly golden. Let them cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.
Top Tips for Recipe Success
- Silicone muffin tin: A silicone pan or paper liners make it easier to remove muffins cleanly.
- High-powered blender: For the creamiest batter, use a powerful blender to fully process the oats.
- Uniform veggie pieces: Dice vegetables small and consistently so they cook evenly and fit comfortably in each muffin.
Storing
Fridge: Store cooled muffins in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or a toaster oven, or enjoy cold.
Freezer: Freeze muffins in a resealable bag or freezer-safe container for up to 3 months. Thaw overnight in the fridge or reheat from frozen in the microwave.
Delicious Savory Breakfast Muffins
Ingredients
- 1 tablespoon olive oil
- 8 oz turkey breakfast sausages removed from the casing
- 2 cups chopped vegetables broccoli, spinach etc.
- ¼ cup sliced green onion
- 2 large eggs
- 1 cup 2% cottage cheese
- 1 tablespoon pure maple syrup
- 1 1/4 cups old fashioned rolled oats
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cheddar cheese shredded, plus more for topping
Instructions
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Preheat your oven to 350F.
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Remove the sausages from the casing and cook them in a medium skillet with the olive oil and veggies over medium-high heat until browned and no longer pink in color and the veggies have softened.
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To a high powered blender, add the oats, eggs, cottage cheese, maple syrup, baking powder, and salt. Start on low speed and increase speed gradually until thick batter forms.
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Transfer the batter to a large bowl, stir in the cooked veggie/sausage mixture, and cheddar cheese.
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Divide batter evenly between 9 muffin cavities in a silicone muffin pan coated with cooking spray. Top with additional cheese and bake for 23-27 minutes.
Nutrition
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