Savory Cottage Cheese Breakfast Muffins

If you’re looking for a protein-packed breakfast that’s easy, portable, and full of savory goodness, these Savory Cottage Cheese Breakfast Muffins are a must-try. Light, fluffy, and loaded with wholesome ingredients like eggs, veggies, and cottage cheese, they make the perfect start to your day. Whether you’re meal prepping for the week or need a grab-and-go option, these muffins check all the boxes.

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Why You’ll Love This Recipe
High in Protein – Cottage cheese and eggs make these muffins super satisfying.
Great for Meal Prep – Bake a batch and have breakfast ready for days.
Customizable – Mix and match your favorite veggies and add-ins.
Gluten-Free Option – Easily adapted for different dietary needs.
Portable and Freezer-Friendly – Ideal for on-the-go mornings.

Ingredients You’ll Need

For the Muffins:

• 6 large eggs
• 1 cup cottage cheese (full-fat or low-fat)
• ½ cup shredded cheddar cheese (or mozzarella)
• ½ cup chopped spinach or kale
• ¼ cup finely chopped red bell pepper
• ¼ cup finely chopped onion
• ¼ cup chopped green onions or chives
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp baking powder (for fluffiness)
• 2 tbsp almond flour or oat flour (optional, helps bind and add structure)

Optional Add-ins:

• Cooked turkey sausage or chicken sausage crumbles
• Diced mushrooms
• Sun-dried tomatoes or olives
• Crushed red pepper flakes for heat

Tools You’ll Need

• 12-cup muffin tin
• Non-stick spray or silicone liners
• Mixing bowls
• Whisk or fork
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a muffin tin or line with silicone muffin liners for easy release.

Step 2: Prepare the Egg Mixture

1. In a large bowl, crack the eggs and whisk until fully beaten.
2. Stir in cottage cheese, shredded cheese, salt, pepper, garlic powder, and baking powder.
3. Mix until well combined and creamy.

Step 3: Add the Veggies and Extras

1. Fold in the chopped spinach, bell pepper, onion, and green onions.
2. Add any optional ingredients at this point like sausage or mushrooms.
3. Stir gently to evenly distribute throughout the batter.

Step 4: Fill the Muffin Cups

1. Divide the mixture evenly between the 12 muffin cups—each should be about ¾ full.
2. Give the pan a gentle tap on the counter to release any air bubbles.

Step 5: Bake the Muffins

1. Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
2. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 6: Serve and Enjoy

1. Enjoy warm as-is, or slice in half and top with avocado or hot sauce.
2. Pair with fruit or a slice of toast for a balanced breakfast.

Tips for the Best Savory Breakfast Muffins
Drain Extra Liquid – If your cottage cheese is watery, drain it slightly before adding.
Use Silicone Liners – They make cleanup easier and prevent sticking.
Let Them Cool – Muffins will firm up as they cool, making them easier to handle.
Mix It Up – Use different veggies, cheeses, and herbs to create your own flavor combos.
Add a Crunchy Top – Sprinkle a bit of cheese or seeds on top before baking for extra texture.

Serving Suggestions
On the Go – Pack a few muffins with fresh fruit or a yogurt cup.
At Home – Serve with a side salad or roasted potatoes for a complete meal.
Brunch Table – Offer a platter with different mix-ins to suit all guests.
Post-Workout Snack – High protein and satisfying with minimal carbs.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individually or store in freezer bags for up to 2 months.

Reheating:
Microwave: Heat one muffin for 30–45 seconds.
Oven: Warm at 300°F (150°C) for 10–12 minutes to keep the texture light.

Frequently Asked Questions

1. Can I make these muffins dairy-free?
   Yes, use a plant-based cottage cheese and dairy-free cheese alternatives.
2. Are they good for kids?
   Definitely! They’re mild, protein-rich, and you can sneak in veggies like zucchini or carrots.
3. Can I make them ahead of time?
   Yes! They’re perfect for meal prep. Just reheat in the morning for a quick breakfast.
4. Do I have to use flour?
   No, but a small amount of almond or oat flour helps bind the muffins and gives them more structure.
5. Can I double the recipe?
   Yes, easily double all ingredients and bake in two muffin tins or in batches.

Final Thoughts
These Savory Cottage Cheese Breakfast Muffins are a delicious and nutritious way to start your day. Easy to whip up, endlessly customizable, and packed with protein—they’re ideal for busy mornings or laid-back brunches. You’ll love how satisfying and flavorful they are, and how simple they make sticking to a healthy breakfast routine.

Try them out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your muffins turn out.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Muffin):
Calories: 140 | Protein: 11g | Carbohydrates: 4g | Fat: 9g | Fiber: 1g | Sodium: 210mg

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