Savory Cheese Breakfast Muffins
A blend of Boursin cheese and cottage cheese with vegetables makes these savory muffins filling and delicious for breakfast or a snack!
Servings: 12 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
Serving: 1muffin | Calories: 157kcal | Carbohydrates: 16g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 299mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 1mg
