Breakfast Muffins That’ll Make You Jump Out of Bed (No Joke)

Ever had one of those mornings where you’re running late, your hair’s a mess, and you can’t find matching socks?

We’ve all been there.

But what if I told you there’s a breakfast that could make even the craziest mornings bearable?

Enter: Savory Breakfast Muffins. They’re like a warm hug for your taste buds and a high-five for your schedule.

Ingredients

• 6 tablespoons unsalted butter (plus extra for greasing)
• 8 ounces raw breakfast sausage, casings removed
• 2 cups all-purpose flour
• 3/4 cup frozen spinach, thawed and drained
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups buttermilk
• 2 large eggs
• 1 teaspoon maple syrup
• 1 cup shredded cheddar cheese
• 1 tablespoon finely chopped chives

Instructions

1. Preheat your oven to 375°F (190°C). Grease a muffin tin generously with butter.

2. Cook the sausage in a skillet over medium-high heat, breaking it up as it cooks. Once it’s no longer pink, drain the excess fat and mix in the spinach.

3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.

4. Cut the butter into chunks and add to the flour mixture. Use a pastry cutter or two forks to incorporate the butter completely.

5. In another bowl, whisk buttermilk and eggs together. Add this to the flour-butter mixture and stir to combine.

6. Fold in the sausage-spinach mixture, maple syrup, cheddar cheese, and chives.

7. Divide the batter evenly among the muffin tins.

8. Bake for 20-25 minutes, or until a toothpick comes out clean.

9. Let the muffins cool slightly before removing from the tin.

The Secret to Flaky, Biscuit-like Texture

The magic behind these muffins’ irresistible texture lies in cutting the butter into the flour mixture.

This technique, borrowed from biscuit-making, creates pockets of butter in the dough.

As the muffins bake, these butter pockets melt, creating steam that results in those heavenly, flaky layers.

It’s like having a biscuit and a muffin in one delicious package. Who said you can’t have it all?

Make-Ahead Magic

Here’s the real kicker: these muffins are perfect for meal prep!

You can store them in the fridge for up to 5 days or in the freezer for 3 months.

Just pop one in the microwave, and you’ve got a hot, satisfying breakfast faster than you can say “I’m late for work!”

So go ahead, hit that snooze button one more time. These muffins have got your back.