My Cottage Cheese Muffins are a savory breakfast that's easy to make, high in protein, and packed with veggies. Only 15 minutes of prep!
I will forever be a muffin lover for breakfast, especially the days I'm running out the door or need pre-workout fuel. They also bonus as a delicious afternoon snack or wholesome sweet treat, especially when it's one of my healthy gingerbread muffins.
You might think a savory muffin, let alone a cottage cheese muffin, sounds strange. But just like pastries, I believe that baked goods can be just as delicious with savory, umami-rich components like veggies, sausage and cheese- see my savory oatmeal bake if you need an example!
Trust me, these cottage cheese muffins are light, fluffy, and great for my friends who love a salty breakfast but are over the scrambled eggs. I can't wait for you to try them!
Why This Recipe Is Dietitian Approved
- High protein. I always recommend prioritizing a high protein breakfast, and there are 3 sources in this recipe: cottage cheese, eggs and sausage. One of these muffins has 16g of protein to start your day.
- Meal prep friendly. Muffins are amazing for batch prep and freeze well too.
- Lots of veggies. Trying to eat more veggies at breakfast? These muffins have 3 cups of veggies, and you can even use frozen to skip the prep.
Turkey sausage. Although we remove them from the casing, I prefer to use sausage instead of ground meat because it is more flavourful. If you do have ground meat like ground chicken or turkey, you can substitute it as well- be sure to add extra spices!
Eggs. For extra protein and to help bind everything together. Please note I have not tested this recipe using just egg whites, as the yolks of eggs are a great source of omega 3 healthy fats.
Milk. Any milk of choice will work in this recipe. I recommend cows milk or soy milk for a high protein option
Cottage cheese. Any fat percentage will work. I usually opt for a lower fat option such as 0% or 2%. If you aren’t a fan of the texture- no worries. The cottage cheese curds will melt once baked so you won't even notice them.
Olive oil. For a little moisture and healthy fats. Any neutral oil or even butter will work.
Maple syrup. This adds a little touch of sweetness to balance our strong salty flavours.
All purpose flour. I chose all purpose flour because it's the most readily available in most households and I wanted this recipe to be very accessible.
Baking powder. This allows our muffins to be tall and fluffy.
Chopped vegetables. Use any vegetables you have on hand, fresh or frozen. Just be sure to chop them up finely first (and defrost them if frozen)! I recommend broccoli, spinach or red peppers. I also added green onions, but chives or finely sliced yellow onion will work too.
Cheddar cheese. A savory muffin is not complete without a cheesy crust! Cheddar, Monterey Jack or any cheese of choice will be fine.
The complete ingredient list with measurements can be found in the recipe card below.
Preheat your oven to 400F.
Remove the sausages from the casing and cook them in a medium skillet over medium-high heat until browned and no longer pink in colour. Set aside and allow the cooked sausage meat to cool.
To a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup.
To the same bowl, add all purpose flour, baking powder and salt. Mix well using a wooden spoon or silicone spatula.
Add your cooked sausages, chopped vegetables, green onions and cheese. I recommend leaving some cheese to add to the tops of your muffins.
Divide batter evenly between 12 muffin cavities, about 4 heaping tablespoon (¼ cup) of batter per muffin. Top with additional cheese
Bake for 23-27 minutes, or until a toothpick inserted comes out clean.
Substitutions and Variations
To make dairy-free: Unfortunately I have not tested a dairy-free version iof this recipe.
To make vegetarian: Although I do not recommend making this recipe without the eggs, it can be easily made without the use of the sausage. Simply replace the sausage with additional veggies and cheese or use a plant-based “ground beef” alternative.
To make nut-free: This recipe is naturally nut-free.
- Silicone muffin liners
- Silicone muffin tray
- Cookie scooper (This ensures even distribution of batter with minimal mess)
- Mixing bowl
These muffins can be stored in the fridge for up to 5 days in an airtight container. For longer storage, they can be wrapped individually using plastic wrap or tin foil and stored in the freezer for up to 3 months.
To reheat, you can microwave them for about 1 minute or air fry at 325F for about 5-7 minutes!
I HIGHLY recommend using either silicone muffins liners or a silicone muffin tray. This batter is quite sticky and using regular muffin liners or just greasing the muffin tin will make it quite difficult to remove the muffins in one piece.
If you are in a pinch, slicing squares of parchment paper and using them as muffin liners will work as well, although I find this method quite messy.
Frequently Asked Questions
As an ‘all foods fit’ dietitian, I strongly believe everything can fit into a balanced diet, and that includes white flours! Although white flour may not have as much fiber as oat flour or whole wheat flour, it still does contain 4 g of fiber per 3 tbsp. It's also a great budget-friendly option for the base of these muffins and widely accessible for most people. However, if you prefer, you can utilize oat flour, almond flour or whole wheat baking flour.
**though please note almond flour will result in a slightly more moist texture
These muffins do contain protein, carbohydrates and vegetables. However, for an even more satisfying and filling meal I recommend pairing with some yogurt for extra protein and fruit for fibre-rich carbohydrates.
Nope! The curds actually melt, so it's not noticeable at all.
More Healthy Muffin Recipes
Who else loves muffins like me?
- Muffin Tin Pizza Cups (Easy)
- Quinoa Egg Muffins
- Vegan Zucchini Breakfast Muffins
- Meal Prep Spinach Feta Egg Cups
PS. I love seeing my recipes in action! If you decide to make this savory cottage cheese muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Savory Cottage Cheese Breakfast Muffins
- 1 lb turkey breakfast sausages removed from the casing
- 4 eggs
- ¼ cup milk
- 1 cup 2% cottage cheese
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1.5 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 cups chopped vegetables broccoli, spinach etc.
- 3 green onions greens and whites sliced finely
- 1 cup cheddar cheese shredded
- Preheat your oven to 400F.
- Remove the sausages from the casing and cook them in a medium skillet over medium-high heat until browned and no longer pink in colour. Set aside and allow the cooked sausage meat to cool.
- To a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup.
- To the same bowl, add all purpose flour, baking powder and salt. Mix well using a wooden spoon or silicone spatula.
- Add your cooked sausages, chopped vegetables, green onions and cheese (I recommend leaving some cheese to add to the tops of your muffins).
- Divide batter evenly between 12 muffin cavities, about 4 heaping tablespoon (¼ cup) of batter per muffin. Top with additional cheese and bake for 23-27 minutes.