Description

These Savory Cottage Cheese Breakfast Muffins are a delicious, nutritious, and high-protein option for your morning meal or a quick snack. Made with cottage cheese, eggs, spinach, bell peppers, and almond flour, these gluten-free muffins are packed with flavor and perfect for meal prep. They’re customizable with your favorite veggies and cheeses, offering a healthy and satisfying start to the day.

Ingredients

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

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Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil.
In a large bowl, whisk together the eggs and cottage cheese until smooth.
Stir in the almond flour, cheddar cheese, and mozzarella cheese.
Fold in the spinach, red bell pepper, green onions, and mushrooms.
Add garlic powder, salt, and pepper, and mix until well combined.
Pour the mixture into the muffin tin, filling each cup 3/4 full.
Bake for 20-25 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let the muffins cool before serving.

Notes

You can swap the spinach for other vegetables like zucchini, kale, or broccoli.
If you prefer a different cheese, feel free to substitute cheddar and mozzarella with your favorite or dairy-free cheese alternatives.
These muffins are gluten-free because they use almond flour, but you can substitute almond flour with oat flour or all-purpose flour for a different texture.
The muffins can be made ahead of time and stored in the fridge for up to 5 days or frozen for up to 3 months.