Breakfast to Go: Heidi Swanson's Cottage Cheese Muffins

Breakfast to Go: Heidi Swanson's Cottage Cheese Muffins

A4113f7cc8c2fc3cc96eb640f4534c625dde976e?w=240&h=240&fit=crop
Faith Durand
Aug 23, 2011
When the busy fall comes around, breakfast is just as important as lunch — and it's even more important to make it easy. If you are looking for an easy, grab-and-go breakfast, try my current favorite: These eggy, cheesy, savory muffins from Rose Elliot and Heidi Swanson. Cottage cheese muffins is a rather modest name for these savory, high-protein little muffins. They are made with cottage cheese, eggs, ground almonds, and just a smidgen of flour. Heidi folds in basil and sun-dried tomatoes, as well as Parmesan, and when I made them I also added some finely chopped prosciutto. They are savory and tender, and extremely good for breakfast. I made a batch last Sunday night, and then stored them in the refrigerator for a few days, heating up one and eating it for breakfast each morning. It was far more satisfying than eating a sweet, bready muffin, and it went very nicely with my morning coffee. And yet these are a little lighter than a fried egg or even quiche for breakfast — an excellent compromise, and a super make-ahead breakfast. • Get the recipe: Cottage Cheese Muffins Also try Kalyn's versions: • Cottage Cheese and Egg Breakfast Muffins Recipe with Ham and Cheddar and Gluten-Free Breakfast Muffins with Zucchini, Feta, and Quinoa at Kalyn's Kitchen Have you tried any of these recipes? Related: Oatmeal in Jars: Make a Week of Breakfast in 5 Minutes (Images: Faith Durand)
Created with Sketch.