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
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Comments (16)
Those DO look good! I wonder if my kids would like them....
Thanks doll,
The Glamorous Housewife
That's a LOT 'O GOODNESS in a muffin! I will definitely try these out....
I love savory muffins for breakfast, but have never made a cottage cheese muffin. Must remedy that before morning!
I've been wanting to try these since I saw them on Kalyn's Kitchen blog. They look so good.
These sound great but I am hesitant to use nut flours...Think that they would work with just regular ap flour?
I made these a while ago but they stuck to their paper cases so much it made them a real pain to eat. I see yours are just peeling right off, what did I do wrong?
I agree, these are so loaded with flavor that they deserve a very grand-sounding name. Thanks for the mention; they're definitely one of my favorite breakfasts when I'm in a hurry!
Wonder if it would work with chickpea flour...
Cottage cheese does wonderful things to baked goods. I made these sweet blueberry muffins with cottage cheese and they were light and delicious! http://limecake.net/2011/07/21/blueberry-cottage-cheese-muffins/
Interesting comment from cmmarie on the muffin sticking to the paper. Can anyone reply or offer suggestions? I want to try this soon but want to avoid the the possible sticking. Thanks in advance!
Bake them in the silicone baking cups and they shouldn't stick.
@rosebud, mine didn't stick or tear at all. I used natural unbleached paper liners, and I let them cool a bit before trying to peel them out.
I've made this recipe many times over the years and they are awesome! I've also made a sweet cottage cheese muffin using brown sugar which is also delicious. Mmmmm... now to make some muffins.
They look really yummy but I do have a question: do you measure the 1 cup of almonds before or after grinding them? Could make a huge difference in the texture. This is why it's so helpful to post weights instead of volumes!
I have made these from Heidi's blog in the past and absolutely loved them!
To statgrrl: After reading Heidi's post and comments, I think that the whole almonds are measured before they are ground. If you have almonds already ground (like I do from Trader Joes), use less than 1 cup. I'm going to try 2/3 cup.