Cottage Cheese Savory Breakfast Muffins

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🧁 Cottage Cheese Savory Breakfast Muffins

Protein-Packed & Veggie-Filled

📝 Description

These savory breakfast muffins are soft, fluffy, and packed with protein and vegetables. Made with cottage cheese, eggs, whole wheat flour, and colorful veggies, they’re a balanced grab-and-go breakfast or snack. Perfect for busy mornings, meal prep, or a healthy lunchbox option.

🍽️ Servings

  • Makes: 12 muffins
  • Serving Size: 1 muffin

🧾 Ingredients

  • 1 cup cottage cheese
  • 3 large eggs
  • 1 cup chopped spinach
  • ½ cup diced bell pepper
  • ½ cup grated zucchini (lightly squeezed to remove excess water)
  • ¼ cup chopped green onions
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ cup shredded cheese (cheddar, mozzarella, or a mix)

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together cottage cheese and eggs until mostly smooth.
  3. Stir in spinach, bell pepper, zucchini, and green onions.
  4. Add garlic powder, onion powder, salt, and black pepper. Mix well.
  5. In a separate bowl, combine whole wheat flour and baking powder.
  6. Gradually fold the dry ingredients into the wet mixture.
  7. Stir in shredded cheese.
  8. Divide batter evenly among muffin cups.
  9. Bake for 20–25 minutes, or until muffins are set and lightly golden on top.
  10. Cool for 5 minutes before removing from the pan.

💡 Notes

  • Texture will be moist and tender due to the cottage cheese.
  • Muffins firm up more as they cool.
  • These are savory, not sweet.

🔧 Tips for Best Results

  • Drain zucchini well to avoid soggy muffins.
  • Use small-curd cottage cheese for smoother texture.
  • For extra protein, add 1–2 tablespoons of seeds (chia or flax).
  • Silicone muffin liners work especially well for easy removal.

🥗 Nutritional Information (Approx. per muffin)

  • Calories: 140–160 kcal
  • Protein: 9–11 g
  • Carbohydrates: 12–14 g
  • Fat: 6–7 g
  • Fiber: 2 g
  • Calcium: ~10% Daily Value

(Values vary based on cheese type and portion size)

🌟 Health Benefits

  • High Protein: Eggs, cottage cheese, and shredded cheese help support muscle growth and keep you full longer.
  • Veggie-Rich: Spinach, zucchini, and bell pepper provide vitamins A, C, and antioxidants.
  • Whole Grains: Whole wheat flour adds fiber for digestion and steady energy.
  • Balanced Breakfast: Includes protein, carbs, and healthy fats in one serving.

❓ Q & A

Q: Can I make these ahead of time?
A: Yes! Store in the fridge for up to 4 days or freeze for up to 2 months.

Q: How do I reheat them?
A: Microwave for 20–30 seconds or warm in the oven at 300°F (150°C).

Q: Can I change the vegetables?
A: Absolutely. Mushrooms, broccoli, corn, or tomatoes work well—just avoid watery veggies unless drained.

Q: Can I make them gluten-free?
A: Yes, substitute whole wheat flour with a 1:1 gluten-free flour blend.

Q: Are these good for school mornings?
A: Definitely—portable, filling, and easy to eat on the go.

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