Oatmeal doesn't have to be sweet! These scrumptious Savory Oatmeal Breakfast Muffins are studded with chicken sausage, colorful bell peppers, scallions, and cheese. They have all the delicious flavors of a leisurely Sunday brunch packed into portable muffins. Plus, they're gluten free!
Now that I have two kids in school, our mornings have become quite a whirlwind! Although I'd like to sit down to a homemade breakfast every morning, sometimes we need a faster option.
Savory Breakfast Muffins
And now, I'm excited to share my recipe for these delicious Savory Oatmeal Breakfast Muffins! These muffins have all the yummy ingredients you’d find in a savory, piping hot bowl of oatmeal baked into individual muffins.
Who says oatmeal has to be sweet? These scrumptious savory muffins are studded with chicken sausage, colorful bell peppers and scallions, and plenty of ooey, gooey cheese.
All of the flavors of a leisurely Sunday brunch incorporated into a portable treat you can take on the go. How can you beat that?
These healthy savory muffins are made with rolled oats. Oats are a staple in many of my breakfast dishes because they’re incredibly versatile and nutritious.
Whole grain oats are packed with fiber, vitamins, minerals, and antioxidants. Incorporating oats into your diet can help maintain bowel health, lower your cholesterol, and reduce your risk of diseases like diabetes and heart disease.
The US Dietary Guidelines recommend that all adults eat at least half their grains as whole grains. For more, read my post Everything You Need To Know About Whole Grains.
I wanted to make these muffins gluten free, so I use gluten-free quick cooking oats and gluten-free flour. Oats are actually inherently gluten free. However, they may come into contact with gluten-containing grains at the field, during storage or transportation.
Certified gluten-free oats are processed at gluten-free facilities and tested every step of the way to ensure their gluten free status.
How To Make This Dish
- First, sauté bell peppers, chicken sausage, and scallions in a skillet with olive oil.
- Whisk the dry ingredients (oats, flour, baking powder, salt, garlic powder, and thyme) in a mixing bowl. Then stir in grated cheese and the sausage mixture from the skillet.
- Whisk the wet ingredients (eggs, milk, and butter) in another mixing bowl.
- Combine the wet ingredients and dry ingredients.
- Spoon the batter into a muffin pan. Sprinkle some sliced scallions and cheese on top.
- Bake in the oven for 16-18 minutes until the muffins are puffed up and cooked through.
The best part about this dish is that you can make these muffins ahead of time! I like to bake a batch of them on the weekend and then enjoy them throughout the week.
You can even freeze any extra muffins for up to 3 months. When you want to defrost them, just pop them in the microwave.
Besides breakfast, these healthy oatmeal muffins make a great nutritious snack or addition to your child’s lunch box. It’s a nice change from the usual peanut butter and jelly sandwiches!
Savory Muffin Variations
These savory muffins don't just have to be for breakfast! They also make a great accompaniment to a hot bowl or soup or chili for dinner. You can also enjoy them with a salad or pasta.
This recipe is also totally adaptable. You can use it as a base recipe and add in your favorite ingredients.
- Make a delicious Mediterranean version with spinach, sun-dried tomatoes, goat cheese and fresh basil.
- A Southwest version savory muffin would also be delicious. Add in some corn, black beans, and chili powder and serve the muffins with chili.
Have fun experimenting. The possibilities are endless!
More tasty breakfast recipes
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Savory Oatmeal Breakfast Muffins (Gluten Free)
- 2 teaspoons olive oil
- ¾ cup diced red bell pepper
- 6 ounces cooked chicken sausage (like Aidell’s), diced
- ⅓ cup sliced scallions plus 2 tablespoons for topping
- ¾ cup certified gluten-free quick-cooking oats
- 1 ¼ cups gluten-free flour (I use a 1:1 baking flour)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 ½ teaspoons garlic powder
- ¾ teaspoon dried thyme
- 3 ounces cheddar cheese, grated (about 1 heaping cup)
- 2 large eggs
- 1 cup milk (I used 2%)
- 3 tablespoons melted unsalted butter
- Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray.
- Heat the olive oil in a medium skillet over medium heat and add the bell pepper and chicken sausage. Cook 3-4 minutes until the peppers start to soften and the sausage is browned. Stir in ⅓ cup of scallions. Remove from heat.
- Whisk the oats, flour, baking powder, salt, garlic powder, and thyme together in a large mixing bowl. Stir in the sausage mixture from the pan and all of the cheese except for 2 tablespoons (which will be used for the topping).
- Whisk the eggs, milk, and butter together in another bowl. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the muffin pan, making 12 muffins. Sprinkle the tops with some sliced scallions and cheese. Bake in the center of the oven for 16-18 minutes, until the muffins are puffed up and cooked through. Remove from oven and cool on a wire rack for 10 minutes before serving.