Breakfast to Go: Heidi Swanson's Cottage Cheese Muffins

Recipe Review

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.

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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)

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Breakfast, Recipe Review, Roundup

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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