This savory muffin has it all: eggs, sausage, greens, mustard, and cheese. Perfect for a grab-and-go breakfast, these muffins will help you power through your day. Make a double batch and stash some away in the freezer. Your future self will thank you!
Warm the oil in a medium skillet over medium-high heat. 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 the spinach and cook until wilted, about 2-3 minutes. Remove from the heat and set aside to cool to room temperature.
Preheat the oven to 375ºF. Coat the wells of a muffin pan generously with canola oil. Note that it’s best NOT to use muffin papers here as the muffin will stick to the paper. When the wells are coated with oil, not only will the muffins release easily from the pan, but they will have lovely crispy edges as well.
Combine the flour, baking powder, baking soda, salt, pepper, and thyme in a large bowl. In a medium bowl, add the melted butter, buttermilk, eggs, and Dijon. Whisk until combined. Pour the buttermilk mixture into the flour mixture and mix with a rubber spatula until just combined. Some lumps are fine. Add the sausage mixture, cheese, apple, and green onion. Fold until just combined. Scoop the batter into the muffin wells - they will be very full. Top with a little extra shredded cheddar, if desired.
Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 20-25 minutes. Place the pan on a wire rack and cool for 5 minutes. Run a knife around each muffin to loosen then transfer to the rack. Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
Servings 0