Filling Cottage Cheese Breakfast Muffins
These muffins blend creamy cottage cheese with eggs and vegetables for a nutritious and customizable breakfast option.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Use room temperature for a smoother batter.
- 4 large eggs Use room temperature for best results.
- 2 tablespoons olive oil or melted butter For greasing or mixing in.
Dry Ingredients
- 1.5 cups all-purpose flour or whole wheat flour Can substitute for gluten-free flour.
- 1 tablespoon baking powder
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper Optional for flavor.
Mix-ins
- 1 cup diced vegetables (spinach, bell peppers, or zucchini) Use a variety based on preference.
- 0.5 cup shredded cheese (cheddar, mozzarella, or your choice) Choose your favorite type of cheese.
- 0.25 cup chopped fresh herbs (chives, parsley, or basil) For added flavor.
- pinch red pepper flakes Optional for heat.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the cottage cheese and eggs until well combined.
- In another bowl, combine the flour, baking powder, salt, and black pepper.
- Gradually add the dry ingredients to the wet mixture, stirring until just blended. Be careful not to overmix.
- Fold in the diced vegetables, shredded cheese, and fresh herbs. Mix everything evenly.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake the muffins for 20-25 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Notes
These muffins can be served neat, alongside Greek yogurt or fruit, or in a muffin platter with other breakfast items. Store in an airtight container for up to 3 days at room temperature, a week in the fridge, or freeze for up to 3 months.