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Savory Cottage Cheese Muffins

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Savory Cottage Cheese Muffins are a high-protein, veggie-packed breakfast or snack option that combines the richness of cottage cheese, the crunch of vegetables, and savory spices, all in a delicious, easy-to-make muffin.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 23-30 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 12-cavity muffin tin or use silicone liners.
  2. 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 5-7 minutes, until cooked through. Add the chopped vegetables and cook for 1-2 minutes. Set aside.
  3. In a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil, and maple syrup.
  4. Add baking powder, salt, and oat flour to the wet mixture, mixing until combined.
  5. Add the cooked meat and vegetable mixture to the batter, along with Parmesan and cheddar cheese. Stir until well combined.
  6. Divide the batter evenly among the 12 muffin cavities, about ¼ cup per muffin. Top with extra cheese for a cheesy crust, if desired.
  7. Bake for 23-30 minutes or until the muffins are golden and a toothpick inserted comes out clean.
  8. Let the muffins cool for a few minutes before removing them from the tin. Serve immediately or cool completely for meal prep.

Notes

  • This recipe yields 12 muffins.
  • For a vegetarian option, use plant-based sausage or skip the meat entirely. Add extra beans, lentils, or mushrooms for protein.
  • For a dairy-free version, use dairy-free cheese and plant-based alternatives for cottage cheese.
  • Leftover muffins can be stored in an airtight container for up to 4-5 days. These muffins also freeze well for up to 3 months.
  • Reheat in the microwave or oven before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/savory-cottage-cheese-muffins/