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Cottage Cheese Breakfast Muffins


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  • Author: Lora
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Cottage Cheese Breakfast Muffins are a nutritious and delicious way to start your day, packed with protein, veggies, and great flavors.


Ingredients

Scale
  • 1 cup cottage cheese
  • 6 large eggs
  • 1/2 cup almond flour
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 cup spinach, chopped
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green onions, chopped
  • 1/4 cup mushrooms, chopped
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
  2. In a large bowl, whisk together the eggs and cottage cheese until smooth and well-blended.
  3. Stir in the almond flour, cheddar cheese, and mozzarella cheese.
  4. Fold in the chopped spinach, red bell pepper, green onions, and mushrooms.
  5. Sprinkle in the garlic powder, salt, and pepper, and mix until well-combined.
  6. Evenly pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake in the preheated oven for 20-25 minutes or until firm and lightly golden on top.
  8. Let the muffins cool for a few minutes before removing them from the tin and serve warm.

Notes

  • For a vegetarian option, ensure that the cheeses used are vegetarian-friendly.
  • Feel free to substitute or add any vegetables as per your preference.
  • These muffins can be stored in the fridge for up to 3 days or frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 150mg