Loaded Savory Breakfast Muffins
Elevate your morning routine with these incredibly satisfying Loaded Savory Breakfast Muffins. Packed with savory breakfast sausage, tender spinach, sharp cheddar, and a hint of sweet apple, these muffins are a complete and delicious meal in a convenient, portable package. They are perfect for meal prep or a delightful weekend brunch.
Prep Time
25 minutes
Cook Time
20 to 25 minutes
Total Time
45 to 50 minutes
Servings
Makes 12 muffins
Keywords
Why This Recipe Delivers
- A complete breakfast in one convenient, portable package.
- Packed with robust flavors from sausage, sharp cheddar, and fresh chives.
- Perfect for busy mornings or as a centerpiece for a brunch spread.
- Freezes well, making it ideal for meal prepping throughout the week.
- A delightful balance of savory with a subtle hint of sweetness from the apple.
Ingredients
- 15 ml (1 tablespoon) vegetable oil
- 225 g (8 ounces) uncooked breakfast sausage, casings removed
- 75 g (3 cups) baby spinach
- Cooking spray
- 250 g (2 cups) all-purpose flour
- 10 g (2 teaspoons) baking powder
- 2.5 g (1/2 teaspoon) baking soda
- 2.5 g (1/2 teaspoon) salt
- 1.25 g (1/4 teaspoon) freshly ground black pepper
- 85 g (6 tablespoons) unsalted butter, melted and cooled
- 300 ml (1 1/4 cups) buttermilk
- 2 large eggs
- 115 g (1 cup) shredded sharp cheddar cheese
- 90 g (2/3 cup) small-dice apple
- 5 g (1 tablespoon) finely chopped fresh chives
Instructions
- Heat the vegetable oil in a medium frying pan over medium-high heat until it shimmers. Add the uncooked breakfast sausage, breaking it up into small, even pieces with a wooden spoon as it cooks. Continue to cook until the sausage is thoroughly browned and cooked through, which typically takes about 5 minutes. Incorporate the baby spinach into the pan and cook, stirring occasionally, until the spinach has completely wilted, about 2 minutes. Remove the pan from the heat and allow the sausage and spinach mixture to cool to room temperature, which should take approximately 15 minutes.
- While the sausage cools, preheat your oven to 190°C (375°F) with a rack positioned in the middle. Prepare a standard 12-well muffin pan by generously coating each well with cooking spray to prevent sticking; set the pan aside. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freshly ground black pepper until thoroughly combined and aerated. Set this dry mixture aside.
- In a separate medium bowl, combine the cooled, melted unsalted butter with the buttermilk and large eggs. Whisk this mixture vigorously until all ingredients are well-integrated and smooth. Pour the wet buttermilk mixture into the dry flour mixture. Using a wooden spoon or a rubber spatula, mix the ingredients until they are just combined. It is perfectly fine to have some lumps in the batter; overmixing will lead to tough muffins. Gently fold in the cooled sausage and spinach mixture, then sprinkle in the shredded sharp cheddar cheese and small-dice apple. Continue to fold just until the additional ingredients are evenly distributed throughout the batter.
- Divide the prepared batter evenly among the 12 wells of your muffin pan. The wells will be quite full, which helps create a beautifully domed top for each muffin. Finish by sprinkling the finely chopped fresh chives over the top of each muffin for an aromatic garnish.
- Bake the muffins in the preheated oven for 20 to 25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean. This indicates they are fully cooked. Once baked, remove the pan from the oven and place it on a wire rack to cool for 5 minutes. After this initial cooling, carefully run a thin knife or an offset spatula around the edges of each muffin to loosen it from the pan, then transfer the muffins directly to the wire rack to cool completely. The muffins can be served warm for the best experience or at room temperature.
Tools You’ll Need
- Medium frying pan
- Wooden spoon or rubber spatula
- Whisk
- Large mixing bowl
- Medium mixing bowl
- Standard 12-well muffin pan
- Wire cooling rack
- Thin knife or offset spatula
Essential Success Tips
- Do not overmix the batter; mixing until just combined ensures a tender crumb. Lumps are your friend!
- Ensure the sausage and butter are completely cooled before adding them to the batter to prevent cooking the eggs prematurely.
- Generously coat the muffin wells with cooking spray, even if using non-stick, to guarantee easy release.
- For the best texture and flavor, use freshly grated sharp cheddar cheese instead of pre-shredded varieties.
- Resist the urge to overbake; once a toothpick comes out clean, remove them from the oven to keep them moist.
Professional Cooking Secrets
- For an extra layer of flavor, brown the breakfast sausage until slightly crispy, developing a deeper umami profile that permeates the muffins.
- A touch of finely diced apple introduces a subtle sweetness and textural contrast that brightens the savory elements without making the muffin sweet.
- If time permits, resting the batter in the refrigerator for 20-30 minutes before baking can result in a more tender, flavorful muffin with a higher rise due to better hydration of the flour.
Notes
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.
- Reheating: Thaw frozen muffins overnight in the refrigerator or microwave for 30-60 seconds. Reheat gently in the microwave for 20-30 seconds, or in a toaster oven at 150°C (300°F) for 5-7 minutes until warmed through.
- Variations: Feel free to experiment with other cheeses like Gruyère or smoked gouda. You could also add a pinch of red pepper flakes to the sausage mixture for a touch of heat.
Frequently Asked Questions
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and store it, covered, in the refrigerator for up to 24 hours. Be aware that the baking soda and powder will lose some of their leavening power over time, so the muffins might not rise quite as high. Give the batter a gentle stir before portioning.
What kind of apple works best in these muffins?
Granny Smith or Honeycrisp apples are excellent choices. Granny Smith offers a tart counterpoint to the richness, while Honeycrisp provides a nice crisp texture and balanced sweetness. Ensure the apple is diced small so it bakes evenly within the muffin.
Can I use different breakfast meat?
Absolutely! Cooked and crumbled bacon, diced ham, or even finely diced cooked chicken sausage would work well as substitutes for the breakfast sausage. Ensure whatever meat you choose is cooked and cooled before adding to the batter.
Nutrition Facts (Per Serving)
Per muffin (estimated): Calories: 320, Protein: 14g, Fat: 22g, Saturated Fat: 10g, Cholesterol: 90mg, Sodium: 450mg, Carbohydrates: 20g, Fiber: 1g, Sugars: 3g.
Allergy Information
Contains wheat, dairy (butter, buttermilk, cheese), and eggs. Always check ingredient labels for specific allergens. For a gluten-free version, use a 1:1 gluten-free flour blend designed for baking.
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