Cottage Cheese Breakfast Muffins Recipes

COTTAGE CHEESE BREAKFAST MUFFINS

Cottage Cheese Breakfast Muffins image

Lactaid® cottage cheese, eggs, diced green chilies and sweet peppers combine for protein-packed breakfast muffins.

Provided by Lactaid

Categories Trusted Brands: Recipes and Tips LACTAID®

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

Non-stick cooking spray
4 large eggs
1 cup LACTAID® Cottage Cheese
1 (4 ounce) can diced green chilies
2 green onions, diced
½ cup diced sweet bell peppers
⅛ teaspoon salt
⅛ teaspoon pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray 12-cup muffin tin with cooking spray.
Beat eggs until thoroughly combined. Stir in cottage cheese, diced green chilies, green onions, sweet bell peppers, salt and pepper. Stir to combine. Pour mixture into prepared muffin tin.
Bake in preheated oven until set, 15 to 20 minutes.
Loosen muffins from the muffin tin while still hot.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 6.8 g, Cholesterol 191 mg, Fat 5.6 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 1.8 g, Sodium 662.9 mg, Sugar 1.9 g

WHOLE WHEAT COTTAGE CHEESE BREAKFAST MUFFINS

Whole Wheat Cottage Cheese Breakfast Muffins image

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

Ingredients

2 cups whole wheat flour
3/4 cup brown sugar, lightly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 cup 2% fat cottage cheese
1/2 cup liquid egg substitute, well shaken
2% low-fat milk
canola oil
1 tablespoon lemon zest, finely grated
lemon juice
1 teaspoon vanilla extract
1 cup cranberries or 1 cup blueberries
1/4 cup almonds, sliced (optional)

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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