Breakfast Stuffed Cottage Cheese English Muffins
Breakfast Stuffed Cottage Cheese English Muffins are not just another breakfast option; they’re a delightful way to start your day! With a golden, fluffy exterior hiding a savory filling of sausage, eggs, and creamy cottage cheese, each bite is a comforting blend of textures and flavors. Picture the juicy bits of sausage and the soft, cheesy goodness melded together, all enveloped in a freshly made English muffin. You’ll find yourself reaching for just one more—trust me, they’re that good!
I discovered this recipe during a weekend brunch with friends, and I’ve been hooked ever since. These stuffed muffins not only shine in flavor but also save time on busy mornings. They can be prepped ahead, stuffed, and grilled right before serving or even made in batches and frozen for quick breakfasts throughout the week. Plus, they’re a hit with both kids and adults! You’ll want to bring these Breakfast Stuffed Cottage Cheese English Muffins to your table—they’re pure joy wrapped in a muffin!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about an hour, perfect for busy mornings or brunch gatherings.
- Irresistible Flavor: Savory sausage paired with creamy cottage cheese makes for a mouthwatering filling.
- Eye-Catching Appeal: These stuffed muffins look impressive and are fun to serve; way better than store-bought options!
- Flexible Serving: Ideal for breakfast, brunch, or even a delicious snack later in the day.
- Diet-Friendly Options: Easily adaptable by swapping ingredients to suit gluten-free or vegetarian diets.
Ingredients You’ll Need
- 2 tablespoons avocado oil, divided: A healthy oil option that adds a great flavor. You can substitute with olive oil if you prefer.
- 8 oz. ground breakfast sausage: This forms the hearty base of the filling. If you want a leaner option, turkey sausage works just as well!
- 1 tablespoon maple syrup: Adds a touch of sweetness to balance the savory sausage. Feel free to swap it with honey if needed.
- 1 red bell pepper, diced: Freshness and crunch to the filling. You can use any color of bell pepper or even leave them out if you prefer.
- 1 teaspoon ground cumin: For a warm, earthy flavor. If you want a different spice profile, try smoked paprika instead.
- ¼ teaspoon onion powder: To enhance the flavor without needing fresh onions. You can use fresh onion; just sauté it with the sausage first.
- 1 teaspoon sea salt: Seasoning for the sausage and eggs. Adjust according to your taste!
- 1 tablespoon maple syrup: This is additional sweetness for the eggs; adjust as desired.
- 8 large eggs, whisked: The base of the filling to hold everything together. For an egg substitute, try silken tofu.
- ½ teaspoon kosher salt: Extra seasoning for the eggs.
- ½ teaspoon cracked black pepper: To add a little heat. Freshly cracked black pepper elevates the flavor.
- ½ cup shredded cheddar cheese: Melty goodness on top of the filling. You can switch it for your favorite cheese.
- 1.25 cups all-purpose flour: For the English muffin dough. For a gluten-free version, use a gluten-free flour blend.
- 1.25 cups blended 2% cottage cheese: This adds moisture and protein to the dough. Low-fat alternatives work too, but avoid fat-free brands to keep consistency.
- 2 teaspoons baking powder: Helps the dough rise beautifully. Ensure it’s fresh for best results.
- ½ teaspoon kosher salt: Additional seasoning for the dough.
How to Make Breakfast Stuffed Cottage Cheese English Muffins
- Cook the Sausage Mixture: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the 8 oz. ground breakfast sausage and cook for 2 minutes. Stir in 1 tablespoon maple syrup, diced bell pepper, 1 teaspoon ground cumin, ¼ teaspoon onion powder, and ½ teaspoon sea salt. Cook for another 2 minutes until the sausage is nicely browned and the peppers are tender.
- Prepare the Egg Mixture: Lower the heat to medium-low, then add the remaining 1 tablespoon of avocado oil. Pour in 8 whisked eggs, 1 teaspoon of sea salt, and ½ teaspoon of cracked black pepper. Cook gently, stirring occasionally until the eggs are just set but still moist. Remove from heat and set aside.
- Make the Dough: In a large bowl, combine 1.25 cups all-purpose flour, 1.25 cups blended 2% cottage cheese, 2 teaspoons baking powder, and ½ teaspoon kosher salt. Mix with a silicone spoon until combined. Then, using your hands, knead the mixture together until a ball forms. If it’s too sticky, sprinkle a bit more flour to help.
- Shape the Muffins: Transfer the dough to a floured work surface. Knead until smooth—this usually takes a minute or two. Divide the dough into 8 equal pieces and roll each into a 5-inch circle.
- Fill and Seal: Place ⅓ cup of the sausage-egg mix in the center of each circle, and sprinkle with 2 tablespoons of shredded cheddar cheese. Carefully fold the edges towards the center to seal it shut, pinching the seams together securely.
- Cook the Muffins: Lightly spray a large nonstick skillet and heat over medium heat. Place each stuffed English muffin seam side down in the skillet. Cook for about 1-2 minutes on each side until golden brown and cooked through. Keep an eye out for any browning and adjust the heat as necessary, cooking until all muffins are perfectly done.
Storing & Reheating
These Breakfast Stuffed Cottage Cheese English Muffins can be stored at room temperature for up to a few hours, but for longer storage, keep them in the refrigerator in an airtight container for up to 3 days. You can also freeze them—just wrap each muffin individually and place them in a freezer-safe bag for up to 3 months. When it’s time to enjoy, reheat them in the oven or microwave until warmed through. Microwaving may slightly change the texture, so to refresh it, you might prefer a quick oven bake at 350°F for about 10 minutes.
Chef’s Helpful Tips
- Make sure to not overcook the eggs; they should be just set to maintain a softer texture in the filling.
- Use room temperature ingredients when making the dough for better consistency; it makes kneading easier too!
- If your dough feels too sticky, adding a little more flour can help achieve that perfect smoothness.
- Consider adapting the spices in the filling based on what you have on hand; curry powder or smoked paprika can create a unique flavor.
- Feel free to double the recipe for meal prepping; they freeze beautifully!
You’ll find that these delicious Breakfast Stuffed Cottage Cheese English Muffins are not just a smart morning choice; they’re a delightful breakfast option worth savoring. It’s easy to see their appeal—a perfect combination of comfort food and nutritious ingredients that can brighten any day. Don’t hesitate to experiment with fillings or flavors and find your favorite combination.
Recipe FAQs
Can I make the dough ahead of time?
What if I don’t have cottage cheese?
Can I use other types of sausage?
How can I make these muffins vegetarian?
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Breakfast Stuffed Cottage Cheese English Muffins
These Breakfast Stuffed Cottage Cheese English Muffins combine creamy cottage cheese and savory sausage for a flavorful breakfast. Simple to make and perfect for a quick meal!
- Prep Time 20 minutes
- Cook Time 40 minutes
- Yield 8 muffins 1x
Ingredients
- 2 tablespoons avocado oil, divided
- 8 oz. ground breakfast sausage
- 1 tablespoon maple syrup
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- ¼ teaspoon onion powder
- 1 teaspoon sea salt
- 1 tablespoon maple syrup
- 8 large eggs, whisked
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ cup shredded cheddar cheese
- 1.25 cups all-purpose flour
- 1.25 cups blended 2% cottage cheese
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
- Add ground breakfast sausage to the skillet and cook for 2 minutes. Then mix in maple syrup, bell pepper, cumin, onion powder, and ½ teaspoon sea salt. Cook for another 2 minutes.
- Reduce heat to medium-low, adding the remaining avocado oil.
- Incorporate the whisked eggs, remaining sea salt, and pepper into the skillet.
- Cook the eggs until just set, ensuring they are not overcooked. Remove from heat and set aside.
- In a large bowl, combine flour, blended cottage cheese, baking powder, and sea salt. Stir with a spoon, then use your hands to form a ball.
- Transfer the dough to a floured surface and knead until smooth, adding more flour if it's sticky.
- Divide the dough into 8 pieces and roll each piece into a 5-inch circle.
- Spoon ⅓ cup of the sausage egg mixture into the center of each circle and top with 2 tablespoons of cheese. Fold the edges towards the center to seal.
- Spray a large nonstick skillet and heat over medium heat.
- Place each stuffed muffin seam side down in the skillet. Cook for 1-2 minutes, flip, and cook for another 1-2 minutes, repeating until all muffins are cooked.
Notes
These muffins can be frozen for later use. Just reheat them in the oven!
For added flavor, consider seasoning the eggs with herbs or spices of your choice.
Feel free to substitute sausage with turkey or a plant-based alternative.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 130mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
