SAVORY BREAKFAST MUFFINS WITH SAUSAGE
on Feb 15, 2026
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These meal-prep friendly Savory Sausage Breakfast Muffins are light, fluffy, and protein-packed with eggs, almond milk, dairy-free yogurt, almond + oat flour, collagen peptides, spinach, cooked chicken sausage, chives, and a finishing sprinkle of hemp seeds.
These Savory Sausage Breakfast Muffins have it all: protein, healthy fats, fiber, and complex carbs!
This savory muffin is a great alternative to other meal-prep friendly breakfast options, which tend to be sweet. While I love overnight oats (see here and here) and chia pudding (you must try this one), sometimes I’m in the mood for something savory.
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These egg muffins take almost no time to prep. You simply crack the eggs in a large bowl, whisk in nut milk, dairy-free yogurt, almond flour, and oat flour, before folding in slices of pre-cooked chicken sausage and chopped spinach.
Some collagen peptides, savory spices, and a sprinkle of hemp seeds and chives round out the recipe.
In less than 30 minutes, you’ll have a dozen savory breakfast muffins ready to be enjoyed that day or throughout the week. Go ahead and whip up a batch — you won’t regret it. Enjoy!
Key Ingredients for Savory Sausage Breakfast Muffins
A few eggs, some cooked sausage, and a few pantry staples are all you need to make these meal-prep friendly breakfast muffins. Feel free to customize to your liking, or use up any extra veggies hanging out in your fridge!
- Eggs: Protein-rich eggs are a great source of vitamins and minerals. Buy organic pasture-raised eggs, whenever possible.
- Almond Milk: Any unsweetened nut milk or regular dairy milk works well.
- Dairy-Free Yogurt: I used dairy-free coconut yogurt from Culina Yogurt here. Use regular yogurt or Greek yogurt for added protein if you aren’t dairy-free.
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Pin It- Almond Flour and Oat Flour: These two ingredients help stabilize the egg muffins, making them light and fluffy. See FAQs below for swaps.
- Unflavored Collagen Peptides: I always try to sneak in as much protein as I can into a recipe, especially for a grab-and-go option like these. If you don’t have collagen or would prefer not to use it, feel free to omit.
- Spices: Onion and garlic powder are MVPs of the spice drawer.
- Baking Powder: This leavener gives the muffins the perfect amount of rise.
- Spinach: This leafy green wilts easily into the baked muffins, and adds extra nutrients of course, too.
- Cooked Breakfast Sausage Links: Any type of cooked breakfast sausage is great. I’m partial to the @applegate chicken sausage links.
- Chives: A bit of herby, onion flavor is the perfect compliment to any egg dish.
- Hemp Seeds: Small but mighty, hemp seeds have upwards of 10 grams of protein per serving!
How to Make Healthy Breakfast Sausage Muffins
Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners and set aside.
To a large mixing bowl, add the eggs, almond milk, and yogurt and stir to combine.
To the same bowl, add the almond and oat flour, collagen, onion and garlic powder, baking powder, and salt, stirring until smooth.
Mix in the sausage, spinach, chives, and hemp seeds.
Add about 1/3 cup of the mixture to each muffin cup. Note: this recipe makes 12 savory muffins. Top each muffin with more chives and hemp seeds.
Bake for 22 to 24 minutes until the muffins are set and start to turn golden brown.
Remove from the oven and cool on a wire rack until cool enough to handle. Remove each muffin from the tin and continue cooling.
Store in the refrigerator in an airtight container for 3 to 5 days. Enjoy!
FAQs and Recipe Variations for Sausage Breakfast Muffins
Yes! I used Applegate chicken sausage links, but feel free to use either links or cooked ground sausage for this recipe.
If you don’t want to use collagen, or you’re making this for kids and would prefer to leave it out, just omit it. Collagen is a great source of protein, but it won’t change the texture or flavor of the muffins.
I’d suggest adding more almond flour. It will have a slightly different texture, but it will still be just as delicious.
More Meal-Prep Friendly Breakfast Ideas:
- Protein Chia Pudding
- Homemade Hidden Veggie Maple Turkey Breakfast Sausages
- Veggie Egg Breakfast Muffins with Sweet Potato Crust
- Gluten-Free Meal-Prep Friendly Breakfast Burritos
SAVORY SAUSAGE BREAKFAST MUFFINS
Ingredients
- 3 eggs
- 1 cup plain almond milk
- ½ cup dairy-free yogurt
- 1 ¼ cups almond flour
- 1 cup oat flour
- ¼ cup unflavored collagen (optional)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup spinach, chopped
- 8 cooked breakfast sausage links, sliced into ½-inch rounds
- 2 tablespoons chives, plus more for topping
- 2 tablespoons hemp seeds, plus more for topping
Instructions
- Preheat the oven to 350°F. Line a muffin tin with muffin liners and set aside.
- To a large mixing bowl, add the eggs, almond milk, and yogurt and stir to combine.
- To the same bowl, add the almond and oat flour, collagen, onion and garlic powder, baking powder, and salt, stirring until smooth.
- Mix in the sausage, spinach, chives, and hemp seeds.
- Add about 1/3 cup of the mixture to each muffin cup. Note: this recipe makes 12 savory muffins. Top with more chives and hemp seeds.
- Bake for 22 to 24 minutes until the muffins are set and start to turn golden brown.
- Remove from the oven and cool on a wire rack until cool enough to handle.
- Remove from the muffin tin and continue cooling.
- Store in the refrigerator in an airtight container for 3 to 5 days. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve had to go dairy-free while nursing my daughter, and these are hands down some of the best breakfast muffins I’ve made—dairy-free or not. They’re incredibly moist, flavorful, and don’t feel like you’re missing a thing. It’s been tough finding recipes that actually taste just as good without dairy, but this one is definitely a keeper. I’ll be making these on repeat!
I am so so happy to hear this Ashley!! Honored to be a resource for you while you are nursing. Good job mama! I had to trial an elimination diet for my daughter’s reflux and it can be hard to cut out the things we love. Glad you found my muffin recipe!!
This recipe is so delicious. Thank you for your recipes. Every recipe I tried has been awesomE!
Thank you so much, Michelle! Let me know what other ones you try 🙂
Hi! Love this recipe however I am having trouble with the muffins sticking to the liners. Any Tips?
Hi, Hailey! Make sure they are cooled all the way before opening the liners. Otherwise, try a little oil or cooking spray in the liners before adding the batter. Let me know if either of these fix it!