Savory Sausage, Cheese and Oat Muffins Recipe -
Savory Sausage, Cheese and Oat Muffins Recipe
  • READY IN 25 mins

Savory Sausage, Cheese and Oat Muffins

Recipe by  

"A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
  3. Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2006

These muffins turned out beautifully. They were so tasty. What I had on hand dictated my substitutions: regular butter for reduced calorie margarine, 2 real eggs for 1/2 C egg substitute, packaged real bacon bits for meatless breakfast patties, and cheddar for Parmesan. I was a little freer with the cheddar than the amount in the recipe too. These were a tasty companion to this site's "Creamy Corn Soup". Thanks.

Most Helpful Critical Review
Apr 26, 2011

Not overly embraced by my family. They prefer sweet muffins.

Nov 02, 2003

I was intrigued by this recipe, especially since no one else had reviewed it. :) The one major alteration I made was using whole wheat flour instead of white. The only other changes were using real chopped onion instead of powder( didn't have any powder) and some extra seasonings. These tasted pretty good. Next time, I am going to add some broccoli and perhaps some lowfat cheese to the mix, instead of parmesan.

Jan 19, 2011

This is my favorite muffin recipe, tho I do make some substitutions depending on what I have on hand: whole wheat flour for all-purpose, 2 eggs or 6T mayonnaise for the egg substitute, 1/4 cup of Bac-O's or bacon bits for each patty, and butter for the margarine as I cannot stand the thought of margarine anymore after reading a natural health article that pointed out it is 'one molecule away from plastic'. It doesn't rise as much with the whole wheat flour, so I also fill the cups higher than I would normally, which usually only gives me 8 muffins. I also tried greasing the tins with coconut oil this time instead of Pam olive oil spray or Crisco...and they taste better! One other thing...I have a small, hot oven, but I still needed to go 14 minutes in baking them, probably because of the changes I made.

May 03, 2010

Wow. These were amazing. Substitutions: Yogurt instead of buttermilk, "Imitation meatloaf" instead of sausage (recipe on this site); 2 tbsp canola oil and some applesauce instead of butter. Also added 1/4 cup finely grated carrot and left out the cheese. I will make this again for sure.

Aug 15, 2006

This is a great base recipe. It has so many options. It is great for breakfast cause it is filling. I used cheddar and sliced ham. Thanks for the recipe!

Feb 08, 2011

these were really good! hubby & son approved! :D i added flax meal (but forgot to compensate the wet, so they came out a bit drier than i would have liked, but clearly my own and fixable mistake. :P) added some thyme, a little chicken bouillon (in powder), and subbed greek yogurt for the buttermilk. also used real butter and a cupful of parm. :D yum.

Jan 25, 2011

Woderful savory muffin. We are not vegeterians, but this recipe is easily adapted using crumbled sausage, as I did. This is an easy meal on the go packed with protein and oats. We served this with scrambled eggs, and they were perfect.


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  • Calories
  • 130 kcal
  • 6%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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