Cottage Cheese Breakfast Muffins
These Cottage Cheese Breakfast Muffins are a deliciously nutritious option for a savory breakfast, filled with cheese, veggies, and spices that provide a comforting start to your day.
Servings: 12 muffins
Calories: 160kcal
Ingredients
Muffin Base Ingredients
- 1 cup Cottage Cheese Creamy and rich for moisture and protein.
- 4 large Eggs Provides fluffiness and structure.
- 1 cup Almond Flour Nutty and wholesome; use oat flour as a substitute.
- 1 cup Shredded Cheddar Cheese Sharp and flavorful.
- 1 cup Shredded Mozzarella Cheese Gooey and stretchy.
Vegetables and Seasoning
- 1 cup Spinach (Chopped, fresh or frozen) Nutrient-packed.
- 1 medium Red Bell Pepper (Diced) Adds crunch and sweetness.
- 1/4 cup Green Onions (Chopped) Gives bright flavor.
- 1/2 cup Mushrooms (Chopped) Provides umami richness.
- 1 teaspoon Garlic Powder Enhances overall flavor.
- 1 teaspoon Salt (to taste) Enhances flavors.
- 1 teaspoon Pepper (to taste) Adds a hint of spiciness.
Fats
- 2 tablespoons Olive Oil Adds richness and lubricates the mix.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your muffin tin with olive oil.
- In a mixing bowl, combine the cottage cheese and eggs, whisking until smooth and creamy.
- Fold in the almond flour, cheddar, mozzarella, garlic powder, salt, and pepper until fully incorporated.
- Add in the chopped spinach, red bell pepper, green onions, and mushrooms, folding gently to combine.
- Pour the mixture into muffin cups, filling each about three-quarters full.
Baking
- Slide the muffin tin into the oven and bake for 25-30 minutes, until golden brown and firm to the touch.
- Allow muffins to cool for 5 minutes before transferring them to a wire rack.
Notes
Variations can include using ricotta instead of cottage cheese, or trying different cheeses. Ensure not to overmix for a light texture.