Savory Cottage Cheese Muffins

Why You’ll Love This Recipe

I absolutely love these Savory Cottage Cheese Muffins because they combine the richness of cottage cheese with the crunch of vegetables and the flavor of savory spices. With 16g of protein per muffin, they’re an excellent choice for a satisfying breakfast or snack. The veggies add fiber, while the combination of ground meat or sausage and cheese gives the muffins a comforting, hearty texture. They’re perfect for meal prepping, and they freeze beautifully, making them easy to grab on busy mornings. Plus, they’re full of flavor and nutrition in every bite!

Ingredients

• For the Muffins:

1 lb ground chicken (or turkey, breakfast sausage, or any sausage with casing removed)

2 tsp garlic powder

1 tsp onion powder

1 tsp ground fennel seeds (toasted)

1 tsp salt

½ tsp pepper

¼ tsp crushed pepper flakes (optional)

4 large eggs

¼ cup milk (any unsweetened milk, soy milk recommended)

1 cup 2% cottage cheese (lactose-free option works too)

1 tbsp olive oil

1 tbsp maple syrup

1 ½ cups oat flour (or almond flour, all-purpose flour, or whole wheat flour)

2 tsp baking powder

½ tsp salt

3 cups chopped vegetables (broccoli, spinach, cauliflower, etc.)

½ cup grated Parmesan cheese

½ cup shredded cheddar cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 12-cavity muffin tin or use silicone liners for easy removal.

Cook the Meat: In a pan over medium heat, cook the ground chicken or sausage along with garlic powder, onion powder, fennel seeds, salt, pepper, and crushed red pepper flakes (if using) for about 5-7 minutes, until cooked through. Add the chopped vegetables at the last minute to warm them through and coat them with the spices. Set aside.

Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, cottage cheese, olive oil, and maple syrup.

Add Dry Ingredients: To the wet mixture, add the baking powder, salt, and oat flour. Mix well until fully combined.

Combine the Meat and Veggies: Add the cooked meat and vegetable mixture to the batter, along with the Parmesan and cheddar cheese. Stir to combine.

Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cavities, about 4 heaping tablespoons (or ¼ cup) of batter per muffin. You can top with extra cheese for a cheesy crust if desired.

Bake: Bake for 23-30 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

Cool and Serve: Let the muffins cool for a few minutes before removing them from the muffin tin. Serve immediately, or allow them to cool completely for meal prep.

Servings and Timing

This recipe makes 12 muffins. The prep time is around 15 minutes, and the cook time is between 23-30 minutes, so the total time is about 50 minutes.

Variations

Vegetarian Option: Use a plant-based sausage or skip the meat entirely for a vegetarian version. You can add extra beans, lentils, or mushrooms for protein.

Different Veggies: You can customize the veggies based on what you have on hand. Try using bell peppers, zucchini, or tomatoes for a different flavor profile.

Dairy-Free: For a dairy-free version, use dairy-free cheese and swap the cottage cheese for a plant-based alternative.

Storage/Reheating

Storage: Store the muffins in an airtight container in the fridge for up to 4-5 days.

Freezing: These muffins freeze beautifully. Once cooled, wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven.

Reheating: Reheat in the microwave for 30 seconds to 1 minute or in the oven at 350°F for about 10 minutes.

FAQs

Can I use egg whites instead of whole eggs?

While the recipe hasn’t been tested with just egg whites, using whole eggs helps bind the muffins together and adds richness. If you want to reduce the fat, you can use some egg whites, but keep in mind the texture may change.

Can I use a different type of flour?

Yes, oat flour is the base of this recipe, but you can substitute it with all-purpose flour, whole wheat flour, or gluten-free flour (you may need to adjust the flour quantity slightly depending on the type).

Can I skip the sausage or ground meat?

Yes! You can make these muffins vegetarian by using just the vegetables and cheese. For a plant-based protein boost, add beans, tofu, or lentils.

Can I make these muffins ahead of time?

Yes, these muffins are perfect for meal prep! You can make them in advance, store them in the fridge, and enjoy them throughout the week. They also freeze well for longer storage.

Can I add more spices or herbs?

Absolutely! Feel free to experiment with your favorite spices or herbs, like basil, thyme, or oregano, to add more flavor to the muffins.

Conclusion

These Savory Cottage Cheese Muffins are the perfect high-protein, veggie-packed breakfast option for busy mornings or meal prep. They’re delicious, filling, and customizable to your taste. Whether you’re looking for a savory start to your day or a protein boost during your snack time, these muffins are sure to become a staple in your kitchen!

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