An Entire Breakfast ... in A Muffin!
Savory Breakfast Muffins with sausage, apples, spinach and cheese. A perfect grab and go breakfast on the way out the door, or great to make ahead when you have friends and family visiting to provide a yummy breakfast for the early risers and sleepin-ers alike!
1 tablespoon vegetable oil
8 ounces uncooked breakfast sausage, casings removed
3 cups baby spinach (about 3 ounces)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
1 1/4 cups buttermilk
2 large eggs
1 cup shredded sharp cheddar cheese (about 4 ounces)
2/3 cup small-dice apple
Heat the oil in a medium frying pan over medium-high heat until shimmering. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Add onion and garlic powder. Add the spinach and cook until wilted, about 2 minutes. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
Meanwhile, heat oven to 375°F. Coat the wells of a standard 12-well muffin pan generously with cooking spray; set aside.
Whisk the flour, baking powder, baking soda, salt, and pepper in a large bowl and set aside. Melt the butter and place in a medium bowl to cool to room temperature.
Add the buttermilk and eggs to the butter and whisk until combined. Pour the buttermilk mixture into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps are fine. Add the sausage mixture, sprinkle with the cheese and apple, and fold until just combined. Divide the batter among the muffin wells; they will be very full.
Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Place the pan on a wire rack and cool for 5 minutes. Then transfer the muffins to the rack. Serve warm or at room temperature.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months. Reheat cold or thawed muffins in a 300°F oven for about 10 minutes or microwave 20 seconds before serving if desired.