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Cottage cheese breakfast muffins on a plate.

Cottage Cheese Breakfast Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews
  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

These Cottage Cheese Breakfast Muffins are perfect for meal prepping and come together in only 30 minutes. They are customizable, high in protein, surprisingly filling, and delicious.

Ingredients

  • 1 cup (120 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon salt (reduce to 1/4 teaspoon if you add bacon or sausage)
  • 4 large eggs
  • 2/3 cup (150 grams) full-fat cottage cheese
  • 1/4 cup (28 grams) shredded cheddar cheese
  • 2 Tablespoons (30 milliliters) avocado oil

Optional Add-Ins:

  • Diced vegetables (like bell peppers, spinach, or mushrooms)
  • Cooked bacon or sausage
  • Herbs or spices

Instructions

  1. Preheat Oven: Preheat oven to 350 degrees F (176 degrees C). Pull out and set aside silicone muffin pan.
  2. Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a mixing bowl.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs until frothy. Add cottage cheese, shredded cheese, and oil. Mix well.
  4. Combine Dry and Wet Ingredients: Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in any optional add-ins at this point.
  5. Spoon Mixture Into Muffin Pan: Spoon mixture into individual baking cups of the muffin pan, filling each cup about halfway full.
  6. Bake: Transfer muffin pan to oven and bake until muffins are cooked through, about 18-20 minutes.
  7. Cool Then Serve or Store: Remove muffin pan from oven and allow muffins to cool in the baking cups for a few minutes before removing from the pan and serving or storing to eat later.

Recipe Notes:

Refrigerator Storage: Allow the muffins to cool at room temperature, then store them in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions: Microwave each muffin for 20-30 seconds or until warmed through. For a crispier exterior, reheat in the oven or toaster oven at 350 degrees F (176 degrees C) for about 5 minutes.

Find it online: https://realbalanced.com/recipe/cottage-cheese-breakfast-muffins/

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