These Cottage Cheese Breakfast Muffins are savory, fluffy, and packed with protein from cottage cheese, eggs, turkey sausage, and cheddar cheese. Loaded with vegetables, they’re perfect for meal prep breakfasts, snacks, or on-the-go mornings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
1 pound turkey breakfast sausage, casing removed
4 large eggs
1/4 cup milk
1 cup 2% cottage cheese
1 tablespoon olive oil
1 tablespoon maple syrup
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups chopped vegetables (broccoli, spinach, kale, bell peppers, etc.)
3 green onions, finely sliced
1 cup shredded cheddar cheese, plus extra for topping
Instructions
1. Preheat the oven to 400°F (200°C). Grease or line a 12-cup muffin pan.
2. Cook the turkey breakfast sausage in a skillet over medium-high heat until browned and fully cooked. Let it cool slightly.
3. In a large mixing bowl, whisk together the eggs, milk, cottage cheese, olive oil, and maple syrup.
4. Add the flour, baking powder, and salt. Stir until just combined.
5. Fold in the cooked sausage, chopped vegetables, green onions, and shredded cheddar cheese.
6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
7. Sprinkle the tops with the remaining cheddar cheese.
8. Bake for 23 to 27 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for 5 minutes before removing them from the pan.
10. Serve warm or let cool completely before storing for meal prep.
Notes
Steam firm vegetables like broccoli, cauliflower, or carrots before adding them to the batter.
Soft vegetables such as spinach, kale, and bell peppers can be added raw.
Whole wheat flour, oat flour, or almond flour can replace all-purpose flour, although the texture will vary slightly.
Store muffins in an airtight container in the refrigerator for up to 4 days.
Freeze individual muffins for up to 3 months and reheat in the microwave, oven, or air fryer.
These muffins are excellent for breakfast meal prep, lunchboxes, or high-protein snacks.