Cottage Cheese Breakfast Muffins #MuffinMonday

These muffins filled with sausage, spinach, and cheese, are the perfect grab-and-go breakfast and work just as well when you want to enjoy a leisurely breakfast with a cup of coffee once the others have grabbed theirs and gone......

It's Muffin Monday......

On the last Monday of each month, Stacy of Food Lust People Love invites us to join her in sharing muffin recipes.  Muffins may be the perfect food.  They can be sweet or savory.  They can be a meal or a snack.  They can be breakfast or dessert.  They can be a side dish to a sit-down meal or a portable meal in and of itself.

I love muffins and these savory breakfast muffins is one of my favorites.  Let's see what muffins the others have made this month........

• Cereal Milk Muffins from Karen's Kitchen Stories
• Cheeseburger Mini Muffins from Jolene's Recipe Journal
• Millet and Oat Pecan Muffins (GF) from A Messy Kitchen
• Savory Cottage Cheese Breakfast Muffins from A Day in the Life on the Farm
• Strawberry Jam Muffins from Food Lust People Love
• Sugar Free Sourdough Banana Apple Muffins from Zesty South Indian Kitchen

This recipe makes 18 regular-size (medium scoop) muffins. This makes me happy.  I plated 6 for us to have for breakfast one morning, let the others cool, and froze them individually.  The girls can grab as many as they want and warm them in the microwave to enjoy as they head to work or put them into their lunches to enjoy while at work.  

These muffins are like little hand-held quiches that make a complete meal.  They are high in protein, packed full of vegetables, and very versatile allowing you to use any vegetables or cheese you have on hand.  Try them with chopped broccoli or mushrooms.  Pepper Jack cheese or Cheddar make great substitutes for the Colby Jack that I used this time.

Muffins, Breakfast, Savory, Sausage, Pork, Vegetables, Cheese

Breads, Muffins

American

Yield: 18 Muffins

Author: Wendy Klik

Cottage Cheese Breakfast Muffins

These muffins filled with sausage, spinach, and cheese, are the perfect grab-and-go breakfast and work just as well when you want to enjoy a leisurely breakfast with a cup of coffee once the others have grabbed theirs and gone......

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 1 lb. bulk sausage (I used pork but you can use turkey or chicken if you prefer)
• 4 eggs
• 1/4 c. milk
• 1 c. cottage cheese
• 1 T. olive oil
• 1 T. maple syrup
• 1 1/2 c. flour
• 2 t. baking powder
• pinch of salt
• 3 c. baby spinach, chopped (or any vegetable you have on hand)
• 2-3 scallions (white and light green sections), thinly sliced
• 1 c. Colby jack cheese (or cheese of choice)

Instructions

1. Brown the sausage in a skillet over med-high heat until cooked through and crumbly. Remove to a bowl with a slotted spoon and set aside to cool.
2. Whisk together the eggs, milk, cottage cheese, oil, and syrup.
3. Whisk together the flour, baking powder, and salt in a large bowl. Make a well in the center and pour in the cottage cheese mixture. Mix until combined and then stir in the cooled sausage, spinach, scallions, and cheese.
4. Divided between 18 muffin tins and bake in a preheated 400* oven for about 25 minutes, until puffed and golden brown and a skewer inserted in the center removes cleanly.

Notes

Adapted from a recipe found at Nourished by Nic

Nutrition Facts

Calories

183.56

Fat (grams)

11.52 g

Sat. Fat (grams)

4.42 g

Carbs (grams)

9.98 g

Fiber (grams)

0.43 g

Net carbs

9.55 g

Sugar (grams)

1.34 g

Protein (grams)

9.53 g

Sodium (milligrams)

320.16 mg

Cholesterol (grams)

64.02 mg

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Spinach, Bacon and Cheese Breakfast Muffins

Cinnamon Toast Muffins

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