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)