Cottage Cheese Breakfast Muffins Recipes
COTTAGE CHEESE BREAKFAST BOWL
This high-protein, low-carb breakfast bowl will keep you full all morning. Feel free to use different veggies, or try it with ham instead of bacon! You can also use butter or oil instead of bacon grease. This recipe also works well as part of a keto diet.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Cook bacon in a small nonstick skillet over medium heat until browned, 4 to 5 minutes. Transfer bacon to a paper towel-lined bowl, reserving bacon grease in a small bowl.
- Return skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Cook mushrooms and green onions until lightly browned, 3 to 4 minutes. Season with salt and pepper. Transfer to a small bowl and keep warm.
- Return skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Add eggs and scramble until cooked through, 2 to 3 minutes. Season with salt and pepper. Remove from heat and keep warm.
- Place cottage cheese into a microwave-safe bowl. Heat on 50% power for 60 to 90 seconds, or until warm, stirring halfway through. Drain any liquid that has been released and transfer cottage cheese into one side of a single-serving bowl. Place scrambled eggs into the other side of the bowl. Top with mushroom mixture and bacon. Serve immediately.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 5.7 g, Cholesterol 408.7 mg, Fat 22.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 8.8 g, Sodium 1169.3 mg, Sugar 1.8 g
WHOLE WHEAT COTTAGE CHEESE BREAKFAST MUFFINS
These muffins are made with the goodness of whole-wheat flour to boost fibre. The addition of cottage cheese also provides protein to keep you satisfied throughout the morning.
Provided by howre you h.
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners. Stir the flour with the sugar, baking powder, baking soda and salt. Whisk the cottage cheese with the eggs, milk, oil, lemon zest, lemon juice and vanilla in a separate bowl. Make a well in the dry ingredients; pour in the wet ingredients and stir just until combined (do not over mix). Fold in the cranberries. Divide the batter evenly between the muffin cups. Sprinkle the tops with almonds (if using).
- Bake for 20 minutes or until golden and a toothpick inserted into the centre of a muffin comes out clean; cool slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 146.5, Fat 1, SaturatedFat 0.3, Cholesterol 1.9, Sodium 182.1, Carbohydrate 30, Fiber 2.6, Sugar 14.7, Protein 5.9
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