Name: Easy Savory Breakfast Muffins with Cottage Cheese
Prep time: 10 min
Cook time: PT-487534H9S
Total time: PT-487534H9S
Cuisine: American
Ingredients: 3 large eggs; ¾ cup liquid egg whites; ¾ cup cottage cheese (2% or nonfat); ¾ cup almond flour; ¼ cup coconut flour; ½ teaspoon baking powder; ¼ cup nutritional yeast; 2–3 tablespoons harissa sauce (optional); ¾ cup shredded cheese (cheddar, mozzarella, or your favorite blend); 2 cups fresh spinach, finely chopped; ¼ small onion, finely diced; ½–1 teaspoon garlic powder; Salt & black pepper to taste

Jump to Recipe·Print Recipe

These Savory Breakfast Muffins with Cottage Cheese are the perfect high-protein breakfast to fuel your busy mornings. Packed with nutritious ingredients like cottage cheese, spinach, and eggs, these muffins offer a savory alternative to traditional sweet muffins. With 10g of protein per muffin, they’ll keep you satisfied all morning long.

Easy Savory Breakfast Muffins with Cottage Cheese

Why You’ll Love This Recipe

These savory muffins are not only packed with flavor, but they’re also incredibly easy to make. The cottage cheese adds creaminess and protein, while the spinach and onion give each bite a burst of savory goodness. Whether you’re prepping for a busy week ahead or looking for a quick breakfast option, these muffins are a game-changer!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs
¾ cup liquid egg whites
¾ cup cottage cheese (2% or nonfat)
¾ cup almond flour
¼ cup coconut flour
½ teaspoon baking powder
¼ cup nutritional yeast
2–3 tablespoons harissa sauce (optional)
¾ cup shredded cheese (cheddar, mozzarella, or your favorite blend)
2 cups fresh spinach, finely chopped
¼ small onion, finely diced
½–1 teaspoon garlic powder
Salt & black pepper to taste

Instructions

1. Prep the Oven and Pans:

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or squares of parchment paper.

2. Mix the Dry Ingredients:

In a large bowl, combine the almond flour, coconut flour, baking powder, nutritional yeast, garlic powder, salt, and black pepper. Whisk to combine.

3. Mix the Wet Ingredients:

In a separate bowl, whisk together the eggs, egg whites, and cottage cheese until smooth.

4. Make the Batter:

Pour the wet mixture into the large bowl with the dry ingredients. Fold them together until you have a pourable batter.

5. Add the Extras:

Stir in the chopped spinach, diced onion, shredded cheese, and harissa (if using). Mix well to evenly distribute the ingredients throughout the batter.

6. Fill the Muffin Tin:

Fill each muffin liner about ¾ of the way full with the batter.

7. Bake the Muffins:

Place the muffin tin in the preheated oven and bake for about 20-22 minutes, or until the tops are golden brown and a tester inserted into the middle comes out clean.

8. Cool the Muffins:

Once baked, remove the muffin tin from the oven and allow the muffins to cool to room temperature in the tin. This helps them set properly and makes them easier to remove.

Servings and Timing

Yield: 12 muffins
Prep time: 10 minutes
Cook time: 20-22 minutes
Total time: 30-35 minutes

Nutrition Facts (Per Muffin)

Calories: 110
Fat: 6g
Carbs: 5g
Protein: 10g

Notes

Customizations: Feel free to adjust the cheese type or add extra veggies like bell peppers, zucchini, or mushrooms to tailor the muffins to your liking.
Spice it up: The harissa sauce is optional but adds a nice spicy kick to the muffins. If you prefer a milder flavor, you can skip it or substitute it with a dash of hot sauce.
Storage: These muffins are perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.

FAQs

1. Can I make these muffins dairy-free?

Yes! You can substitute cottage cheese with a dairy-free alternative like vegan cream cheese or silken tofu. Choose a dairy-free cheese for the topping as well.

2. Can I use regular flour instead of almond and coconut flour?

If you don’t have almond or coconut flour, you can substitute with regular flour, but the texture and flavor may change slightly. The recipe is designed to be gluten-free, so using a gluten-free flour blend would be the best alternative.

3. Can I make these muffins ahead of time?

Yes! These muffins are great for meal prep. You can make them ahead of time, store them in the fridge for up to 5 days, or freeze them for up to 3 months.

4. Can I make this recipe without the harissa sauce?

Yes, if you don’t like spicy food, you can omit the harissa sauce. The muffins will still have plenty of flavor from the cheese and seasonings.

5. Can I add other protein sources to these muffins?

Yes! If you want to increase the protein even more, you can add cooked chicken, turkey, or even crumbled bacon into the batter.

6. How can I make these muffins fluffier?

To make the muffins fluffier, try using a little extra baking powder or adding an egg. You can also add a bit of unsweetened applesauce for moisture.

7. Can I freeze these muffins?

Yes, these muffins freeze very well. Allow them to cool completely, then store them in an airtight container or freezer bag. Reheat in the oven at 350°F for about 10 minutes.

Conclusion

These Savory Breakfast Muffins with Cottage Cheese are a protein-packed, flavorful way to start your day. With the combination of healthy fats, protein, and vegetables, these muffins will keep you full and satisfied. Perfect for busy mornings, meal prep, or a post-workout snack, they are easy to make, customizable, and absolutely delicious! Enjoy them warm, fresh from the oven, or as a grab-and-go breakfast option throughout the week!