Healthy Savory Breakfast Muffins

These healthy savory breakfast muffins are packed with protein, loaded with veggies, and bursting with flavor. Made with ham, eggs, cottage cheese, olive oil, and whole wheat flour - they’re the perfect make-ahead breakfast or snack to fuel your day.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 212

Author Lily Ernst

Ingredients

4 large eggs
1 cup low-fat cottage cheese
1/4 cup olive oil
1 Tbsp maple syrup
1 ½ cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
3 cups chopped vegetables broccoli, peppers, corn, spinach, etc
1 cup cooked ham chopped (or any lean cooked meat like turkey sausages or chicken)
1 cup shredded cheddar cheese, divided or any shredded or crumbled cheese
1/4 cup chives or green onions finely sliced

Instructions

Preheat oven to 375F and spray a muffin pan with non-stick cooking spray or grease with butter.
In a large mixing bowl, whisk together the eggs, cottage cheese, olive oil, and maple syrup.
4 large eggs, 1 cup low-fat cottage cheese, 1/4 cup olive oil, 1 Tbsp maple syrup
Add the flour, baking powder, and salt. Stir until just combined.
1 ½ cups whole wheat flour, 2 tsp baking powder, 1/2 tsp salt
Fold in the veggies, ham, 3/4 cup cheese, and chives.
3 cups chopped vegetables, 1 cup cooked ham, 1 cup shredded cheddar cheese, divided, 1/4 cup chives
Divide the batter evenly into a greased muffin pan. Top with remaining 1/4 cup of cheese.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition