Cottage Cheese Breakfast Muffins with Mushrooms and Feta Cheese are one of my favorite things to make ahead and then grab for a quick breakfast!
INGREDIENTS
- 8 oz. Cremini mushrooms, diced into 1/4 inch pieces
- 2 tsp. olive oil
- 1/3 cup cottage cheese
- 1/4 cup Parmesan cheese
- 1/4 cup white whole wheat flour (see notes)
- 2/3 cup almond flour (see notes)
- 1 tsp. baking powder
- 1 tsp. Spike Seasoning (see notes)
- 4 eggs, beaten
- 3 T water
- 1/2 cup crumbled feta
- 2 T sliced green onions
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INSTRUCTIONS
- Preheat oven or toaster oven to 400F/205C.
- Wash mushrooms and spin dry or dry with paper towel. Dice mushrooms into pieces about 1/4 inch.
- Heat olive oil in heavy frying pan, add mushrooms and cook about 5 minutes, until mushrooms are starting to brown and all liquid has evaporated.
- While mushrooms are cooking, combine cottage cheese, parmesan cheese, white whole wheat flour (affiliate link) or Flaxseed Meal or Hemp Hearts if that’s what you’re using, almond meal (affiliate link), baking powder, Spike Seasoning (affiliate link), eggs, and water in large plastic bowl.
- Stir together with large spoon.
- When mushrooms are done and slightly cooled, gently stir mushrooms, Feta cheese, and green onions into batter.
- Spray individual silicone muffin cups or silicone muffin pans with non-stick spray if desired. If using individual muffin cups, place on cookie sheet.
- Fill muffin cups nearly full, dividing batter so cups are equally filled.
- Bake 25-30 minutes, or until muffins are slightly browned and firm. (I bake them slightly longer than 30 minutes because I like them nicely browned.
- Serve hot or at room temperature.
- Can be stored in the refrigerator and reheated in microwave. Don’t microwave more than 1-2 minutes.
NOTES
You can switch the white whole wheat flour for Flaxseed Meal (affiliate link) or Hemp Hearts (affiliate link) if you don’t want to use flour. That will give a variation of the recipe that’s slightly lower in carbs and gluten-free.
Coarser almond meal will also work fine for this recipe. Spike Seasoning (affiliate link) is optional but highly recommended, or use another all purpose seasoning blend that’s good with eggs.
I highly recommend Silicone Baking Cups for this recipe, either large or small. If you don’t have silicone muffin cups or tins, be sure your pan is sprayed well with non-stick spray or olive oil or you’ll have a very hard time getting these out of the pan.
Recipe adapted from Cottage Cheese Muffins at 101 Cookbooks, original recipe by Rose Elliot.
NUTRITION INFORMATION
Yield
6
Serving Size
1Amount Per ServingCalories222Total Fat15gSaturated Fat4gTrans Fat0gUnsaturated Fat10gCholesterol141mgSodium618mgCarbohydrates10gFiber2gSugar2gProtein13g