Savory Cottage Cheese Breakfast Muffins
These savory cottage cheese breakfast muffins are loaded with protein, veggies, and turkey sausage. A healthy, freezer-friendly breakfast that’s perfect for busy mornings and totally meal-prep approved.
Ingredients
- 1 lb turkey sausage or other ground meat
- 4 large eggs
- 1 cup cottage cheese
- ½ cup milk dairy or plant-based
- 3 cups chopped vegetables e.g., spinach, broccoli, red bell peppers
- 1 cup shredded cheddar cheese plus more for topping
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp olive oil
- 1 tbsp maple syrup
- ½ tsp salt
Instructions
- Preheat oven to 400°F (200°C).
- Cook sausage in a skillet over medium heat until fully browned. Drain any excess grease.
- Chop your vegetables into small, bite-sized pieces.
- In a large bowl, whisk together eggs, milk, cottage cheese, olive oil, and maple syrup until well combined.
- Add flour, baking powder, and salt to the bowl. Mix until just combined—do not overmix.
- Fold in the cooked sausage, chopped veggies, and most of the shredded cheese (reserve some for topping).
- Divide batter evenly into a lined muffin tin (silicone liners recommended). Top each muffin with remaining cheese.
- Bake for 23–27 minutes, or until the tops are golden and muffins are set in the center.
- Let cool for 5–10 minutes before removing from the pan.
Notes
- Veggie Tips: Frozen veggies work great—just thaw and squeeze out excess moisture before adding.
- Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
- Reheating: Microwave for 1 minute or reheat in the air fryer at 325°F for 5–7 minutes.
- Substitutions: Use gluten-free flour for a GF version, or swap sausage for plant-based meat for a vegetarian option.
- Texture Tip: Cottage cheese melts into the muffins—no chunks or curds remain after baking