A breakfast muffin has many purposes in a breakfast world. You can make them for a special occasion or a trip with your friends, these muffins travel wonderfully, taste delicious, and easy meal prep. One muffin with all the breakfast inside. It’s stuffed with breakfast sausage, spinach, parmesan, and rolled oats. It’s everything you taste in a Diner in a muffin, and their gluten-free. Don’t forget to make an extra=to freeze for next week’s breakfast

DON’T BE A DOMINICK, SPRAY YOUR CUPCAKE LINERS

These absolutely did stick to the cupcake liners, but I forgot to spray them. Even though they did stick, I learned after refrigerating the leftover muffins that they DO peel off so much easier in the morning. In case you ever make that mistake like me.

I got inspired watching cooking videos to make a breakfast muffin that can be fluffy and filling. These will not only make you feel guilt-free in your belly, but also you’re wallet. Four eggs, 1 cup cottage cheese, 1 1/2 cups of rolled oats to make the batter. 12 oz. breakfast sausage, 1/2 cup cheddar cheese, and fresh greens to do the rest. 10/10

If you have a high-speed blender, you can just add all the ingredients to the blender and blitz until smooth. If you are using a mixing bowl, use oat flour instead of rolled oats.

I finished baking these and they smelled so good coming out of the oven. As soon as I try to peel the paper I realized mistakes were made. Don’t let it get you down though, just spray your cupcake liners and remember if you do forget, just leave them in the fridge overnight. It will pull off everytime!

Make these for Christmas morning, a brunch at your friend’s house, or before a morning hike to keep your energy up. I’m so excited to make these for my family. Hope you like them!