Cottage cheese breakfast muffins with ham and cheddar

Savoury muffins are the unsung heroes of the breakfast and midday snack times. With some meatiness and cheese, you can make some of the best snacks to start your day just right. These cottage cheese breakfast muffins with ham and cheddar are salty, tender and look great too. Just one of these beauties has a chance of making you feel satiated and happy until your next big meal so that you can work and not get distracted by an empty stomach.

Cottage cheese breakfast muffins suggestions

If you’re going to take them on the go, silicone muffin cups work great but you can also use your usual large muffin tin. The cottage cheese helps improve the texture with each bite. The ham, sharp cheddar and green onions adds to the iconic combination of flavours you’re expecting from these. For some spice, add a pinch of paprika into the batter. They are a beautiful golden brown when they come out of the oven and are great with some butter and a cup of coffee or tea.

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These cottage cheese breakfast muffins with ham and cheddar are perfect to make on the weekend and eat all week for a quick breakfast.

Cottage cheese breakfast muffins recipe

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Recipe by Gary Dunn Course: BreakfastCuisine: South AfricanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Baking Time

30

minutes

Total time

40

minutes

Ingredients

• 1⁄4 cup 1⁄4 finely diced ham

• 1⁄2 cup 1⁄2 grated  cheddar

• sliced green onions

• ⅗ cup ⅗ cottage cheese

• 1⁄4 cup 1⁄4 grated Parmesan

• 1⁄4 cup 1⁄4 white whole wheat flour

• ⅗ cup ⅗ almond flour

• 1 tsp. 1 baking powder

• 1⁄4 tsp. 1⁄4 salt

• 4 4 eggs, beaten

• 3 tbsp 3 water

Method

• Preheat oven to 180°C. Spray large muffin tin or silicone baking Cups with non-stick spray or olive oil.
• Dice the ham, green onions, and measure out the grated cheese.
• In mixing bowl, combine cottage cheese, parmesan, white whole wheat flour, almond flour, baking powder, salt, eggs, and water.
• ·Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
• Divide batter between six muffin cups.
• Bake muffins 25-30 minutes or until lightly browned on top and set aside.
• Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

Notes

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