High-Protein Cottage Cheese & Veggie Breakfast Muffins
High-Protein Cottage Cheese & Veggie Breakfast Muffins
These muffins are a great way to meal prep a high-protein, nutritious breakfast when time is limited or you’re on the go. Try adding chia or hemp seeds for extra protein and a boost of fibre.
Servings
12
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 3 cups finely chopped broccoli and/or spinach
- 4 eggs
- ¼ cup milk or plant-based milk
- ½ cup cottage cheese
- ½ cup Greek yoghurt
- 1 tbsp extra-virgin olive oil
- 1 cup plain flour
- ¼ cup unflavoured protein powder
- 2 tsp baking powder
- Salt & pepper to season
- 3 green onions, finely sliced
- 1 cup shredded cheddar cheese
- 2 tbsp parmesan, grated
- 2 tbsp chia or hemp seeds (optional)
Method
- Preheat the oven to 200°C. Lightly grease a 12-cup muffin tin or line with muffin cases.
- Lightly steam the vegetables until slightly softened. Allow to cool, then squeeze out excess moisture if needed.
- In a large bowl, whisk the eggs, milk, cottage cheese, Greek yoghurt and olive oil until smooth.
- Gradually add in the flour, protein powder, baking powder, salt, pepper and seeds until combined.
- Fold in the vegetables, green onions and most of the cheddar cheese.
- Divide the mixture in the muffin tins and sprinkle the remaining cheddar and parmesan on top.
- Bake for 15–20 mins until cooked through and slightly golden, then let them cool in the pan for 5 mins before transferring to a wire rack.
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