Cottage Cheese and Egg Muffins

This has been a useful breakfast for me when pushed for time, eaten with a banana I actually find this more than enough to keep me going until morning snack.

The recipe calls for cheddar cheese and ham and spring onion. I must confess I have made this with mozzarella more than once and with no meat at all as well as with chorizo bits. The variations work remarkably well in my opinion better than the courgette muffins I destroyed anyway…they also freeze quite well to defrost overnight.

The recipe is available from here (accessed 10/10/18) and as they say try different variations they all work.

Ingredients:

  • 1 cup cottage cheese
  • 4 eggs, lightly beaten
  • 1 cup flour (gluten-free for gluten-free)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces ham, diced
  • 1/2 cup cheddar cheese, shredded
  • 2 green onions, sliced

Method:

Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions, pour into a greased 12 muffin pan and bake in a preheated 400F/200C oven until golden brown and a toothpick poked into the centre comes out clean, about 25-30 minutes.

I have to say although the cheese and ham was okay, my friends and I all agree with mozzarella they are nicer, too cheesy with the cheddar if there is such a thing.