Quick Cottage Cheese Breakfast Muffins for Busy Mornings
Quick Cottage Cheese Breakfast Muffins packed with protein are perfect for busy mornings, customizable with various mix-ins.
Equipment
- Oven
- Muffin tin
- Mixing bowls
- Skillet
- Whisk
Ingredients
For the Batter
- 2 large Eggs Provides structure and moisture.
- 1 cup Milk Any variety, dairy or non-dairy.
- 1 cup Cottage Cheese Small or large curd.
- 1/4 cup Olive Oil For moisture.
- 1 tablespoon Maple Syrup Offers a touch of sweetness.
- 1 cup All-Purpose Flour Gluten-free flour can be used.
- 1 tablespoon Baking Powder Ensure freshness for proper rise.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Black Pepper Adjust for spice preference.
For the Mix-ins
- 1 cup Turkey Sausage Cooked and crumbled.
- 1 cup Broccoli Finely chopped.
- 1/4 cup Green Onions Sliced, can substitute with chives.
- 1 cup Cheddar Cheese Grated, reserve some for topping.
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and prepare your muffin tin.
- Chop broccoli, slice green onions, and grate cheddar cheese.
- Brown the turkey sausage in a skillet over medium-high heat for 8-10 minutes.
- In a large bowl, whisk together eggs, milk, cottage cheese, olive oil, and maple syrup until smooth.
- In another bowl, whisk together flour, baking powder, salt, and black pepper.
- Combine dry ingredients into the wet mixture, stirring just until incorporated.
- Gently fold in the cooked sausage, broccoli, green onions, and most of the cheddar cheese.
- Divide the batter among muffin cups, filling about ¾ full, and sprinkle reserved cheese on top.
- Bake for 23-27 minutes or until golden brown, and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Serve warm with Greek yogurt or fresh fruit. Perfect for meal prep.