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Quick Cottage Cheese Breakfast Muffins

Savory Quick Cottage Cheese Breakfast Muffins for Busy Mornings

These Quick Cottage Cheese Breakfast Muffins are perfect for busy mornings, packed with protein and customizable ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 150 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • - Skillet

Ingredients
  

For the Batter

  • 2 large Eggs Provide structure and moisture
  • 1 cup Milk Substitute almond milk for dairy-free
  • 1 cup Cottage Cheese Any style works, blending optional
  • 1/4 cup Olive Oil Can be replaced with melted butter
  • 1 tablespoon Maple Syrup Can be substituted with honey or agave
  • 1 cup Flour All-purpose or whole wheat
  • 1 tablespoon Baking Powder A leavening agent
  • 1/2 teaspoon Salt Enhances flavor
  • 1/2 teaspoon Black Pepper Adds a hint of spice

For the Mix-Ins

  • 1 cup Cooked Turkey Sausage Can swap for chicken or veggie sausage
  • 1 cup Broccoli Fresh or frozen, drain excess moisture
  • 1/4 cup Green Onions Shallots can be used as an alternative
  • 1 cup Cheddar Cheese Reserve some for topping

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C) and prepare a 12-cup muffin tin with liners or grease it lightly.
  • Chop the broccoli into small pieces and slice the green onions. Set aside.
  • Cook the turkey sausage in a skillet over medium-high heat, stirring until browned and crumbled, about 8-10 minutes; then cool slightly.
  • In a large bowl, whisk together the eggs, milk, cottage cheese, olive oil, and maple syrup until fully combined.
  • In another bowl, mix the flour, baking powder, salt, and black pepper.
  • Combine the dry ingredients with the wet mixture, stirring gently until just mixed.
  • Fold in the cooked turkey sausage, chopped broccoli, green onions, and most of the cheddar cheese.
  • Divide the batter among the muffin cups, filling them about three-quarters full. Top with the reserved cheese.
  • Bake for 23-27 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  • Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool further.

Notes

Serve with fresh fruit or Greek yogurt for a complete breakfast experience.
Keyword breakfast, easy recipes, meal prep, muffins, Quick Cottage Cheese Breakfast Muffins, savory breakfast