Recipe Review

Breakfast to Go: Heidi Swanson’s Cottage Cheese Muffins

published Aug 23, 2011
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

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.

(Image credit: Apartment Therapy)

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:

Have you tried any of these recipes?

(Images: Faith Durand)