Cottage Cheese Breakfast Muffins
Easy, savory muffins made with cottage cheese and eggs, perfect for a quick breakfast on the go.
Ingredients
Main Ingredients
- 1 cup cottage cheese Small-curd is preferable
- 2 large eggs Best if at room temperature
- 1 cup all-purpose flour Whole wheat can be substituted
- 1 tsp baking powder For leavening
- 1/2 tsp baking soda Helps with texture
- 1/4 tsp salt Enhances flavor
Optional Add-ins
- 1/2 cup shredded cheese Cheddar, Monterey Jack, or mozzarella
- 1/2 cup chopped vegetables Spinach, bell peppers, or scallions
- 1/4 cup chopped herbs Parsley or chives are recommended
- 1 tbsp olive oil Optional for added richness
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together the cottage cheese and eggs until combined.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the cheese, vegetables, and herbs.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before transferring to a wire rack.
- Enjoy warm or at room temperature.
Notes
These muffins can freeze well and be reheated. Customize with your choice of vegetables and cheese. They can be made mini by adjusting the baking time.