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Savory Cottage Cheese Muffins

Savory Cottage Cheese Muffins

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Why You’ll Love This Recipe

If you’re looking for a savory breakfast that’s filling and healthy, these cottage cheese muffins are the perfect choice. The recipe combines protein-rich ingredients like cottage cheese, eggs, and ground meat with a variety of vegetables, making it a great way to start your day. Whether you’re meal prepping or need a quick breakfast, these muffins can be made ahead and stored for later, ensuring you always have a nutritious option on hand. Plus, they freeze beautifully!

Savory Cottage Cheese Muffins

Ingredients

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

  • 1 lb ground chicken (or turkey, sausage, or any sausage of your choice, 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

  • 4 eggs

  • ¼ cup milk (soy or dairy)

  • 1 cup 2% cottage cheese (lactose-free if preferred)

  • 1 tablespoon olive oil

  • 1 tablespoon maple syrup

  • 1.5 cups oat flour (or almond flour, or AP or whole wheat flour)

  • 2 teaspoons baking powder

  • ½ teaspoon salt

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

  • ½ cup grated Parmesan cheese

  • ½ cup shredded cheddar cheese

Directions

  1. Preheat your oven to 400°F. Prepare a 12-cavity muffin tray, greased or lined with silicone liners.

  2. In a pan, cook the ground meat with garlic powder, onion powder, fennel seeds, salt, pepper, and crushed pepper flakes for 5-7 minutes until cooked through. Add the chopped vegetables at the end and cook for another minute.

  3. In a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil, and maple syrup. Add baking powder and salt, and mix well.

  4. Add the oat flour and stir until combined using a wooden spoon or spatula.

  5. Stir in the cooked meat and vegetable mixture, followed by the cheeses.

  6. Divide the batter evenly among the muffin cavities, about 4 heaping tablespoons per muffin.

  7. Bake for 23-30 minutes, or until a toothpick comes out clean. Let them cool before storing.

Servings and Timing

  • Prep time: 15 minutes

  • Cook time: 23-30 minutes

  • Yield: 12 muffins

Variations

  • Vegetarian: Skip the meat and use additional veggies or plant-based protein like tofu.

  • Dairy-free: Use dairy-free cheese and milk alternatives such as almond milk and vegan cheese.

  • Gluten-free: Swap oat flour with a gluten-free flour blend or almond flour.

Storage/Reheating

Store the muffins in an airtight container in the fridge for up to 4-5 days. They also freeze well for up to 3 months. To reheat, simply microwave for 30-60 seconds or thaw in the fridge overnight and warm in the oven for 5-10 minutes.

FAQs

1. Can I use a different type of meat for these muffins?

Yes! You can substitute ground turkey, chicken, or breakfast sausage for the ground meat. Just ensure to remove the casing if using sausage.

2. Can I use frozen vegetables?

Yes, you can use frozen vegetables. Just make sure to thaw and chop them before adding to the mixture.

3. Is there a substitute for oat flour?

You can substitute oat flour with all-purpose flour, whole wheat flour, or a gluten-free flour blend.

4. Can I make these muffins vegetarian?

Absolutely! Simply omit the meat and add more vegetables or a vegetarian protein option, like tofu.

5. How can I make these muffins spicier?

Increase the amount of crushed pepper flakes or add a chopped jalapeño or chili pepper to the mixture.

6. How long do these muffins last in the fridge?

They will stay fresh in the fridge for 4-5 days if stored in an airtight container.

7. Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep and can be made ahead and stored in the fridge or freezer.

8. Can I use egg whites instead of whole eggs?

While the recipe uses whole eggs for moisture and binding, you can try using egg whites, though the texture may vary.

9. Can I use a different type of cheese?

Yes! You can use any cheese you prefer. Goat cheese, feta, or mozzarella are great alternatives.

10. How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean. They should be golden brown on top.

Conclusion

These Savory Cottage Cheese Muffins are a perfect combination of protein, veggies, and savory flavors. Whether you’re meal prepping or just looking for a quick breakfast, this recipe delivers on taste and nutrition. With simple ingredients and easy preparation, these muffins are sure to become a favorite in your breakfast rotation.

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Savory Cottage Cheese Muffins

Savory Cottage Cheese Muffins

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  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 23-30 minutes
  • Total Time: 38-45 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Meal Prep
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie
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Description

These Savory Cottage Cheese Muffins are the perfect high-protein breakfast or snack, packed with flavorful ingredients like cottage cheese, eggs, and ground meat, along with a mix of fresh veggies. Ideal for meal prep, they are nutritious, filling, and versatile—great for a quick breakfast or a healthy on-the-go option. Whether you’re looking for a low-carb, gluten-free, or dairy-free version, this recipe offers easy substitutions. Bake these savory muffins in just 30 minutes and enjoy a tasty, convenient, and protein-rich meal!

Ingredients

1 lb ground chicken (or turkey, sausage, or any sausage of your choice, 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

4 eggs

¼ cup milk (soy or dairy)

1 cup 2% cottage cheese (lactose-free if preferred)

1 tablespoon olive oil

1 tablespoon maple syrup

1.5 cups oat flour (or almond flour, or AP or whole wheat flour)

2 teaspoons baking powder

½ teaspoon salt

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

½ cup grated Parmesan cheese

½ cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 400°F and grease a 12-cavity muffin tray or line it with silicone muffin liners.

  2. In a skillet, cook the ground meat with garlic powder, onion powder, fennel seeds, salt, pepper, and crushed pepper flakes for 5-7 minutes until cooked through. Add the chopped vegetables and cook for an additional 1 minute.

  3. In a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil, and maple syrup. Add baking powder and salt, and mix well.

  4. Stir in the oat flour and combine until smooth.

  5. Add the cooked meat and vegetable mixture, then fold in the grated Parmesan and shredded cheddar cheese.

  6. Divide the batter evenly among the muffin cavities, about 4 heaping tablespoons per muffin.

  7. Bake for 23-30 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let the muffins cool before storing.

Notes

  • Vegetarian option: Skip the meat and add more vegetables or plant-based proteins like tofu.

  • Dairy-free option: Use dairy-free milk and cheese.

  • Gluten-free option: Replace oat flour with almond flour or a gluten-free flour blend.

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