SAVORY SAUSAGE BREAKFAST MUFFINS

5 from 3 votes

SAVORY SAUSAGE BREAKFAST MUFFINS

Savory, protein-packed breakfast muffins made with eggs, almond milk, dairy-free yogurt, almond + oat flour, collagen, spinach, chicken sausage, and a sprinkle of hemp seeds and chives are the perfect meal-prep friendly breakfast.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Breakfast muffins, Breakfast sausages, Meal prep breakfast, Muffins

Servings: muffins

Author: Olivia Adriance

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

If you want to prep these well in advance, let them cool completely before adding them to a freezer-safe container and storing them in the freezer for up to 3 months. Defrost in the fridge the night before. Your future self will thank you!

Nutrition