Cottage Cheese Breakfast Muffins with Mushrooms and Feta
When it comes to breakfast, who says you can’t have your cake and eat it too? These Cottage Cheese Breakfast Muffins with Mushrooms and Feta are the perfect blend of healthy and delicious. Packed with protein from the cottage cheese and feta, and loaded with savory cremini mushrooms, these muffins are not just a breakfast option; they’re a delightful start to your day. They’re simple to whip up, making them an excellent choice for weekday mornings or leisurely brunches. Let’s dive into why these muffins deserve a spot in your recipe rotation.
Reasons to Love Cottage Cheese Breakfast Muffins with Mushrooms and Feta
These muffins are not only nutritious but also incredibly versatile. Here’s why you’ll love them:
- Protein-Packed: With cottage cheese and feta, these muffins provide a solid protein boost to keep you full and satisfied.
- Flavorful Ingredients: The combination of mushrooms, feta, and spices creates a savory flavor profile that’s simply irresistible.
- Easy to Make: With straightforward steps and minimal cleanup, these muffins are a breeze to prepare.
- Meal Prep Friendly: Bake a batch on the weekend, and you’ll have breakfast ready for the busy week ahead.
- Customizable: Feel free to add in your favorite vegetables or herbs to personalize these muffins.
Ingredient Checklist
Before we get started, here’s everything you’ll need to gather:
- 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
Gear Checklist
Make sure you have the following kitchen tools handy:
- Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe.
- Mixing Bowls: You’ll need a couple of mixing bowls for combining ingredients.
- Whisk: To beat the eggs and mix the ingredients evenly.
- Spoon or Spatula: For folding in the ingredients and transferring the batter to the muffin tin.
- Oven Mitts: Safety first! You’ll need these when removing the hot muffins from the oven.
Cottage Cheese Breakfast Muffins with Mushrooms and Feta, Made Easy
Follow these simple steps to create your Cottage Cheese Breakfast Muffins with Mushrooms and Feta:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
Step 2: Sauté the Mushrooms
In a skillet, heat the olive oil over medium heat. Add the diced cremini mushrooms and sauté for about 5-7 minutes until they’re soft and golden. Remove from heat and set aside to cool.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the white whole wheat flour, almond flour, baking powder, and Spike Seasoning. This will create the base for your muffins.
Step 4: Combine the Wet Ingredients
In another bowl, combine the cottage cheese, Parmesan cheese, beaten eggs, and water. Mix until everything is well blended.
Step 5: Fold in the Ingredients
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix. Then, fold in the sautéed mushrooms, crumbled feta, and sliced green onions.
Step 6: Fill the Muffin Tin
Grease your muffin tin lightly or use muffin liners. Spoon the batter into each muffin cup, filling them about 2/3 full to allow for rising.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!
Dietary Customizations
If you want to tweak the recipe to suit your dietary needs or preferences, consider the following options:
- Gluten-Free: Substitute the white whole wheat flour with a gluten-free flour blend.
- Dairy-Free: Use plant-based cottage cheese and omit the Parmesan and feta, or substitute with vegan cheese.
- Vegetable Add-Ins: Feel free to add spinach, bell peppers, or zucchini for extra nutrition.
- Herbs: Add fresh herbs like parsley or dill for a fresh flavor boost.
Method to the Madness
Creating Cottage Cheese Breakfast Muffins with Mushrooms and Feta is straightforward. Here’s a recap of the method:
- Prepare the ingredients by dicing the mushrooms and measuring out all the components.
- Sauté the mushrooms to enhance their flavor.
- Mix the dry and wet ingredients separately, then combine them carefully.
- Fill the muffin tin and bake until golden and cooked through.
- Let cool and enjoy your delicious breakfast muffins!
Storage & Reheat Guide
To keep your Cottage Cheese Breakfast Muffins with Mushrooms and Feta fresh, follow these storage tips:
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, keep them in the fridge for up to a week.
- Freezer: You can also freeze the muffins for up to 3 months. Just make sure to wrap them individually in plastic wrap before placing them in a freezer bag.
- Reheating: Reheat in the microwave for about 30 seconds or in the oven at 350°F (175°C) for 10 minutes until warmed through.
Helpful Q&A
Can I use other types of cheese instead of feta?
Absolutely! Feel free to experiment with other cheeses like goat cheese, ricotta, or even a sharp cheddar for a different flavor profile.
Are these muffins suitable for meal prep?
Yes! These muffins are perfect for meal prep. You can make a batch on the weekend and enjoy them throughout the week for a quick breakfast.
Can I make these muffins ahead of time and freeze them?
Yes, you can freeze these muffins. Just ensure they are completely cooled before wrapping them and storing them in the freezer. They’ll last up to 3 months.
How can I make these muffins spicier?
If you like a bit of heat, consider adding diced jalapeños or red pepper flakes to the batter for an extra kick!
What to Make After This
Once you’ve savored these delightful muffins, consider trying your hand at these other delicious recipes:
Serve & Enjoy
These Cottage Cheese Breakfast Muffins with Mushrooms and Feta are not just a meal; they are an experience. Whether you enjoy them fresh out of the oven or as a grab-and-go breakfast, they are sure to become a favorite in your home. Pair them with a side of fresh fruit or a smoothie for a complete breakfast that will keep you energized all morning long. Happy baking!
Cottage Cheese Breakfast Muffins with Mushrooms and Feta
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
- Step 2: In a skillet, heat the olive oil over medium heat. Add the diced cremini mushrooms and sauté for about 5-7 minutes until they're soft and golden. Remove from heat and set aside to cool.
- Step 3: In a large mixing bowl, whisk together the white whole wheat flour, almond flour, baking powder, and Spike Seasoning. This will create the base for your muffins.
- Step 4: In another bowl, combine the cottage cheese, Parmesan cheese, beaten eggs, and water. Mix until everything is well blended.
- Step 5: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix. Then, fold in the sautéed mushrooms, crumbled feta, and sliced green onions.
- Step 6: Grease your muffin tin lightly or use muffin liners. Spoon the batter into each muffin cup, filling them about 2/3 full to allow for rising.
- Step 7: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Step 8: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!
Notes
- For a gluten-free option, substitute white whole wheat flour with a gluten-free blend.
- Add fresh herbs like parsley or dill for a flavor boost.
- Store leftovers in an airtight container for up to a week in the fridge.
