loaves and muffins

My Cottage Cheese Muffins are a savory breakfast that&#39;s easy to make, high in protein, and packed with veggies. Only 15 minutes of prep!

Savory Cottage Cheese Breakfast Muffins

lb turkey breakfast sausages (removed from the casing)

eggs

milk

2% cottage cheese

olive oil

maple syrup

all purpose flour

tsp baking powder

salt

chopped vegetables (broccoli, spinach etc.)

green onions

cheddar cheese (shredded)

Preheat your oven to 400F.

Remove the sausages from the casing and cook them in a medium skillet over medium-high heat until browned and no longer pink in colour. Set aside and allow the cooked sausage meat to cool.

To a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup.

To the same bowl, add all purpose flour, baking powder and salt. Mix well using a wooden spoon or silicone spatula.

Add your cooked sausages, chopped vegetables, green onions and cheese (I recommend leaving some cheese to add to the tops of your muffins).

Divide batter evenly between 12 muffin cavities, about 4 heaping tbsp (¼ cup) of batter per muffin. Top with additional cheese and bake for 23-27 minutes.

My Healthy Breakfast Muffins are high protein and made with wholesome ingredients to fuel your morning. Batch prep and freezer friendly!

Healthy Breakfast Muffins

cottage cheese

bananas

honey

tsp vanilla extract

flaxseed (*see below

peanut butter powder (*see below for substitutions)

cinnamon

nutmeg

mix-ins

carrots

apple

Blueberries

Chopped nuts (ie. walnuts)

Preheat the oven to 400 F and prepare a 12-cavity muffin tin. I recommend using a silicone muffin tray to avoid sticking.

In a high powered blender add eggs, cottage cheese, milk, banana, olive oil, honey and vanilla extract. Blend until smooth.

In a large mixing bowl whisk together flour, flaxseed, peanut butter powder, baking powder, cinnamon and nutmeg.

Slowly pour the blended wet ingredients into the dry ingredients, gently whisking while you are pouring to avoid clumps. Once the batter gets too thick you may need to switch to a spatula.

Add in any mix-ins of choice (be careful to avoid overmixing, you want to stir the batter until JUST combined). Divide the batter between 12 muffin cavities .

Bake at 400 F for 5 minutes, reduce the heat to 350 F and bake for an additional 20 minutes or until a toothpick inserted into the center of the muffins comes out clean (do not open the oven in between, this helps create the rise we want in these muffins).

I loved these! Looked forward to them every day. I added blueberries and used pb2.

Nice, healthy breakfast muffins! Perfect for a snack or little sweet treat. I added blueberries and subbed oats for flax. Have already made twice!

What did I do wrong?  I made a single recipe and had enough batter to make 2 dozen muffins.  No complaints here!

Love the high protein content of this recipe. Definitely keeps me full all morning!

I liked the recipe, but made the mistake of using paper liners in the pan.  They do not release well from the paper once they are cool.  No fault of yours for sure--what we could eat were delicious.

These didn’t do it for me. I used fresh blueberries for both the mix-ins. They were dry and eggy(?). The texture was just strange and the flavor wasn’t very good. Not very sweet. Reminded me of a whole wheat muffin/baked good. I’ll keep trying your recipes though!

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Savory Cottage Cheese Breakfast Muf...

Healthy Breakfast Muffins

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