You know that breakfast is the most important meal of the day. But you probably don’t have time for a sit-down breakfast so you just grab something on-the-go.
These egg breakfast muffins are the perfect solution. Not only are they a quick, portable breakfast option but a satisfying snack too. 2nd breakfast anyone? Count me in!
You already know that I never miss this all-important first meal. But with Mike’s crazy schedule at the hospital, he has to squeeze in food whenever he finds the time. So as his doting wife (cue the “Awww’s”), I try to provide him with healthy and filling options. These really hit the spot!
Don’t let the word “muffin” fool you. These don’t taste like a typical muffin. The cheese provides a nice crust and the inside tastes like an omelet—rich and flavorful. Also, if you’re not a fan of almond meal or cottage cheese, don’t turn away! I couldn’t taste either in this recipe… just a yummy omelet in a pretty package.
Cottage Cheese and Egg Breakfast Muffins with ham, mozzarella & spinach
Makes 10 –12 muffins
LoftyBites’ Notes: You can be creative with the ingredients in this recipe. Try different breakfast meats, cheeses and/or different vegetables.
- 2/3 cup cottage cheese (I used fat-free cottage cheese)
- 1/4 cup grated parmesan or 4-cheese blend
- 1/4 cup white whole-wheat flour
- 2/3 cup almond meal (Tip: To make 2/3 c. almond meal, grind 1 c. of sliced almonds in the food processor)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Dash of pepper
- 2 eggs + 1/3 cup egg whites (to equal 4 eggs total)
- 3 tablespoons water
- 1/4 cup finely diced ham
- 1/2 cup mozzarella
- 1/4 cup spinach, chopped
- 2 tablespoons sliced green onions
Preheat oven to 400°F. Spray a muffin pan with nonstick cooking spray. (Optional tip: Sprinkle a little parmesan cheese in each muffin cup for an extra crust.)
In a large mixing bowl, combine the first 9 ingredients: cottage cheese, parmesan, flour, almond meal, baking powder, salt, pepper, eggs, and water. Mix until ingredients are well-incorporated. Next, gently stir in ham, mozzarella, spinach, and green onions.
Divide batter evenly between 10-12 muffin cups, filling each about 3/4 full. Bake muffins for 25-30 minutes or until lightly browned on top and set. (I baked my muffins for 25 mins.)
Cool the muffins in the pan on a wire rack or pot holder. Store covered in the refrigerator. Enjoy at room temp. or reheat in the microwave for about 30 seconds (careful not to reheat too long or they get tough).
Question: How do you make time for breakfast?