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These Boursin and cottage cheese breakfast muffins are the ultimate savory breakfast on the go. Easy to make, packed with veggies, and will keep you full for hours!
Muffins make one of the easiest breakfasts on days you just don’t have time to cook eggs. They store well in the freezer and are great for meal prep. While I love sweeter recipes like banana applesauce muffins or strawberry cream cheese muffins, sometimes you crave something a little more filling.
Serve these savory muffins at a brunch or party paired with cottage cheese with fruit bowls or blended chia pudding.
Why This Recipe Is The Best
I’m always looking for ways to mix up breakfast in the morning, and muffins are just so easy for meal prep. Unfortunately I find most recipes leave me hungry an hour or two later.
That’s why these Boursin and cottage cheese breakfast muffins are so perfect – they’re filling and delicious with 10 grams of protein. You’ll love them because:
- Savory – A great alternative to all the sweet muffins out there, these can be used for breakfast or even served with dinners or soup.
- Extra veggies – These muffins are how I get my toddlers to eat lots of different veggies, disguised in cheesy goodness.
- Cheesy – 3 different types of cheese bring the flavor – Boursin, mozzarella (or cheddar) and cottage cheese.
These fit a Mediterranean diet, and a migraine diet and gluten free diet with a few edits.
Ingredients
Here are just a few tips for the main ingredients, but you can find the full recipe card at the bottom of the post.
- Boursin cheese – The 3 pack from Costco is very economical and perfect for this recipe. I recommend the garlic and herb or shallot and chive.
- Cottage cheese – I used Kalona for recipe testing, but Daisy brand, Friendship Dairies, Breakstones is also recommended.
- Mozzarella cheese or cheddar – Adding cheddar makes these a little more flavorful, but both cheeses will work, especially if you’re doing the HYH diet. If using mozzarella, use a low moisture block for best results.
- Broccoli – Be sure to chop the broccoli very small. This way you don’t need to cook it before adding it to the dough.
- Spinach – Can be substituted with additional broccoli florets if you prefer it without, or wilt down some chopped kale!
(Optional) Bacon – This is an optional ingredient and I tested the recipe both ways. I find the bacon adds some great flavor if you have a few pieces on hand. I use uncured and sulfite-free bacon.
Substitutions
- Gluten free – Use Bob’s 1:1 gluten free flour.
- HYH migraine diet – Use mozzarella cheese instead of cheddar and do not add bacon.
- Green onion – Chives will also work here.
- Salt – A few recipe testers preferred this recipe with more added salt – around 1 teaspoon. I personally preferred less sodium!
How to Make Savory Breakfast Muffins
Step 1: Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine cottage cheese and boursin and stir well to fully combine both. Add in 1/4 cup milk and whisk in 4 eggs.
Step 2: Stir in green onions, spinach, and broccoli.
Step 3: In another large bowl, combine the flour, baking powder, and salt. Stir to combine. Add the vegetable/wet mixture into the flour mixture, stirring with a spatula till fully mixed together.
Step 4: Gently stir in the grated mozzarella or cheddar cheese.
Step 5: Add muffin liners to a muffin tin or spray very well with oil. Use 1/3 cup scoop to add the muffin mixture into the pan. Fill to the top of the pan – they should all be very full.
Step 6: Bake for 5 minutes at 425F and then TURN DOWN the heat to 350F and bake for another 20 minutes, or till cooked through.
Recipe Tip
These muffins can stick more because of the cheese so be sure to use muffin liners or grease the pan very well!
Storage and Reheating
Allow these savory muffins to cool and they can stay at room temperature for a few hours, but refrigerate if storing overnight.
- Refrigerator – Once cooled, place in an airtight container and store in the fridge for 4-5 days.
- Freezer – These freeze well in an airtight container or freezer bag for up to 4 months.
- To reheat – Muffins are best reheated in the oven. Place on a sheet pan in the oven and preheat to 350F. By the time the oven is heated they should be warmed through. Or you can reheat at 350F for 5 minutes.
Serving Suggestions
These Boursin and cottage cheese muffins are great on their own or simply served with fruit, but here are a few other ideas for pairings.
- Savory muffin for dinner – Pair these with an air fryer filet mignon and an apple fennel salad. Especially good with the bacon version (pictured above).
- Brunch party – Serve these with a simple Bibb lettuce salad and easy quiche florentine.
- Muffin party – These would pair great with other types of sweeter muffins like banana applesauce muffins or strawberry cream cheese muffins.
Recipe FAQ
Yes! Because these muffins are so cheesy, the batter is a little thicker than your average muffin recipe. They still turn out light and fluffy after baking!
While Boursin makes a great dairy free version, it’s tricky to find a substitute for the cottage cheese and other types of cheese. Therefore this recipe has not been tested for dairy free. If you ever try it with just the Boursin, let me know how it goes!
Easy Muffin Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Savory Cheese Breakfast Muffins
Ingredients
- 3/4 cup cottage cheese
- 5.3 oz package Boursin Garlic & Herb or Shallot and Chive
- 1/4 cup milk
- 4 large eggs
- 3 green onions, about 1/2 cup, chopped small
- 1 cup spinach, finely chopped
- 1 cup broccoli, finely chopped
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 cup low moisture block mozzarella, freshly shredded
- Muffin liners or oil spray
Instructions
- Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine cottage cheese and boursin and stir well to fully combine both. Whisk in milk and eggs, then stir in green onions, spinach, and broccoli.
- In another large bowl, combine the flour, baking powder, salt, and garlic powder. Whisk to combine. Add the vegetable mixture into the flour mixture, stirring with a spatula until fully mixed together. Gently stir in the grated mozzarella cheese.
- Add 12 muffin liners to a muffin tin and spray the muffin tin well with oil to prevent sticking (you can also do this if using liners!). Use 1/3 cup scoop to add the muffin mixture into the pan. Fill to the top of the pan – they should all be very full.
- Bake for 5 minutes at 425F and then TURN DOWN the heat to 350F and bake for another 20 minutes, or till cooked through. They should be golden brown on top. Allow the muffins to cool in the pan at least 5 minutes before removing them.
Notes
- We start at a high heat level and reduce it for cooking to get these muffins to puff up extra high – they’re very fluffy!
- Bacon variation – Add 5 pieces of cooked bacon, chopped, for an even better boost of flavor! Stir in the bacon with the mozzarella cheese and bake the same way. Sprinkle a few extra pieces on top for garnish. I used sulfite-free, uncured bacon
- Cheddar variation – Substitute cheddar cheese for the mozzarella
- Some recipe testers preferred a higher amount of salt (1 teaspoon).
- I used Kalona cottage cheese in testing as well as Daisy brand.
- For HYH do not use bacon, cheddar, or cottage cheese with live active cultures.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were wonderful. I did not add the onions and they were still very tasty. They are amazing for breakfast and anytime you need a quick, easy snack.
These muffins are so good! Will definitely be making them again, and will definitely grease the muffin liners next time.
I absolutely love these muffins. I make them every Sunday to have for the week. They taste delicious and are very filling. I add a little new bay season to them instead of the garlic seasoning, and they’re perfect.
I love these muffins. I keep some in the freezer to pull out for a protein snack. My 10 year old granddaughter and DIL both loved them. My 5 year old granddaughter wouldn’t try them because they had green stuff in them. LOL I made them without bacon and cheddar. I did add some garlic and herb seasoning that I use in many of my recipes. This one is definitely a keeper.
A breakfast recipe both the kids and adults loved that wasn’t full of sugar which is a huge win for us.