Start your day right with Cottage Cheese Breakfast Muffins packed with ham and cheddar! They are fluffy, cheesy, and perfect for munching on the go. So yummy, they’ll make breakfast a treat!
Honestly, these muffins are so easy to whip up that you might find yourself making them every week. I love heating mine up for a quick breakfast—nothing beats a warm, cheesy bite!
Key Ingredients & Substitutions
Cottage Cheese: This ingredient adds moisture and protein. Low-fat or full-fat cottage cheese works well. If you’re not a fan, quark or ricotta can also be used as substitutes.
Eggs: Eggs help bind the muffins together while providing a fluffy texture. For egg-free options, consider flaxseed meal or applesauce (1/4 cup per egg) as substitutes.
Cheddar Cheese: Shredded cheddar gives a rich flavor. Feel free to swap in other cheeses like Monterey Jack or Gouda, depending on your preference.
Diced Cooked Ham: Use cooked ham for convenience. Turkey ham or even cooked bacon can be tasty alternatives. If you want a vegetarian option, try diced bell peppers or mushrooms.
Flour: Regular all-purpose flour works great, but if you’re gluten-free, use a gluten-free blend. Be sure to check your baking powder to confirm it’s gluten-free as well.
How Do I Achieve the Perfect Muffin Texture?
A key step in getting light and fluffy muffins is to avoid overmixing. When you combine the dry and wet ingredients, stop mixing once you can’t see any dry flour. This keeps the muffins tender, rather than dense and rubbery.
- Mix the cottage cheese and eggs until just combined.
- Gently fold in the shredded cheese and ham.
- After mixing dry ingredients, be cautious not to overwork the batter.
Another tip is to fill each muffin cup about 3/4 full. This allows room for rising without spilling over. Remember, baking times can vary, so keep an eye on them as they bake!
How to Make Cottage Cheese Breakfast Muffins with Ham and Cheddar
Ingredients You’ll Need:
- For the Muffins:
- 1 cup cottage cheese
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup diced cooked ham
- 1/2 cup all-purpose flour (or gluten-free flour, if preferred)
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (optional)
- Cooking spray or muffin liners for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25-30 minutes to bake. So, in total, you’ll need around 45 minutes to enjoy your tasty muffins!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking.
2. Mix Cottage Cheese and Eggs:
In a large mixing bowl, combine the cottage cheese and eggs. Whisk them together until the mixture is well blended and slightly smooth. This will be the base of your muffins.
3. Add Cheddar, Ham, and Green Onions:
Next, stir in the shredded cheddar cheese, diced ham, and chopped green onions if you’re using them. Mix until everything is evenly distributed.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, garlic powder (if using), salt, and black pepper. This will ensure your muffins rise nicely and taste great!
5. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture. Stir gently until everything is just combined—be careful not to overmix, or your muffins might turn out dense!
6. Fill the Muffin Cups:
Now it’s time to fill the muffin cups! Distribute the batter evenly among the cups, filling each about 3/4 full. This helps them rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 25-30 minutes. You’ll know they are ready when they’re golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature—perfect for breakfast or a snack!
This recipe will yield about 6 to 8 muffins, deliciously packed with flavors for a hearty start to your day!
Can I Substitute the Cottage Cheese?
Absolutely! If you’re not a fan of cottage cheese, you can replace it with cream cheese or Greek yogurt for a similar texture. Just ensure that the alternative is well-blended with the eggs to maintain a creamy consistency.
How Can I Make These Muffins Dairy-Free?
To make these muffins dairy-free, substitute the cottage cheese and cheddar with dairy-free cheese and a plant-based yogurt (like almond or coconut yogurt). Be sure to check that the ham is also free of dairy if you are sticking to a strict dairy-free diet.
Can I Add Other Vegetables?
Yes, feel free to get creative! You can add diced bell peppers, spinach, or even zucchini. Just make sure to chop the vegetables finely and consider squeezing out excess moisture to prevent the muffins from becoming soggy.
How to Store Leftover Muffins
Store any leftover muffins in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months. To reheat, simply warm them in the microwave for about 30 seconds or pop them in the oven at 350°F (175°C) for about 10 minutes, wrapped in foil to retain moisture.
