This post may contain affiliate links. Please see our disclosure policy.
These savory breakfast muffins with cottage cheese and Boursin, are the ultimate breakfast on the go. Tested to be fluffy, cheesy, flavorful and also keep you full for hours, these aren’t your average breakfast muffins! A perfect meal prep recipe.
Quick Look: Savory Breakfast Muffins
- Cook time: About 10 minutes of prep work with a little bit of chopping, plus 25 minutes of baking time in the oven.
- Main ingredients: Cottage cheese, Boursin cheese, mozzarella cheese, eggs, milk, green onions, spinach, and broccoli.
- When to make it: You’re looking for a high protein breakfast meal prep option that you can grab and go!
- Dietary information: This fits the HYH diet and a Mediterranean-style diet. It’s gluten free with substituting the flour. These are lacto-ovo vegetarian friendly.
- Why you’ll love it: With 10 grams of protein in each muffin, these savory breakfast muffins are actually flavorful without having to use protein powders or a bunch of different spices. Boursin gives them tons of flavor so you can fill them with vegetables, versus needing to add sausage or processed meats.
Muffins make one of the easiest breakfasts on days you just don’t have time to cook, and while I love sweeter recipes like banana applesauce muffins or strawberry cream cheese muffins I’m usually left hungry unless I pair them with other foods. These savory muffins with cottage cheese and Boursin are perfect and filling on their own! They store well in the freezer and make those busy mornings so much easier.
Table of Contents
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. You can use any leftover Boursin cheese in my creamy ditalini pasta, Boursin mashed potatoes, or Boursin stuffed mushrooms.
- Cottage cheese – I used Kalona for recipe testing, but Daisy brand, Friendship Dairies, Breakstones is also recommended. If you have leftovers, try this cottage cheese with fruit or cottage cheese egg bites.
- 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!
- Flour – All purpose flour works well here, or you can use Bob’s 1:1 gluten free flour.
- Green onion – This provides a mild onion flavor and great texture without overpowering the muffins. Chives will also work here.
- Salt – A few recipe testers preferred this recipe with more added salt – around 1 teaspoon. The amount of salt needed tends to vary based on how much sodium is in the cottage cheese you use, as well as if you use Diamond Brand Kosher salt, versus Morton’s (more salty). I personally preferred less sodium!
How to Make Savory 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
Grease your muffin tin very well or use muffin liners as these muffins tend to stick more because of the cheese!
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 cottage cheese breakfast 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 this chili without tomatoes!
- Brunch party – Serve these with a simple Bibb lettuce salad, salmon quiche, or an easy quiche florentine.
- Muffin party – These would pair great with other types of sweeter muffins like jumbo pumpkin muffins, cinnamon oatmeal muffins, or blackberry oatmeal 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!
More Savory Breakfast Ideas
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 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!
- Cheddar variation – Substitute cheddar cheese for the mozzarella
- Some recipe testers preferred a higher amount of kosher salt (1 teaspoon) – it can very greatly by if you’re using a lower sodium cottage cheese so keep that in mind.
- I used Kalona cottage cheese in testing as well as Daisy brand.
- For HYH (migraine diet) do not use cheddar, bacon or cottage cheese with live active cultures.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these when my son and daughter-in-law were arriving from an early flight across the country. I knew they’d be hungry, and I thought these savory muffins would be more satisfying than a sugary sweet breakfast. They loved them!