Description
These Breakfast Stuffed Cottage Cheese English Muffins (High-Protein!) feature a delightful blend of flavors from cottage cheese, eggs, and sausage. Perfect for a quick and nutritious breakfast!
Ingredients
Scale
- 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 the ground breakfast sausage to the skillet and cook for 2 minutes. Stir in maple syrup, bell pepper, cumin, onion powder, and ½ teaspoon sea salt. Cook for an additional 2 minutes.
- Lower the heat to medium-low and pour in the remaining avocado oil.
- Add the whisked eggs, remaining sea salt, and pepper. Cook until just set, making sure not to overcook. Remove from heat and set aside.
- In a large bowl, combine flour, blended cottage cheese, baking powder, and ½ teaspoon kosher salt. Mix until combined, then use your hands to knead until a smooth dough forms, adding flour as necessary to prevent stickiness.
- Transfer the dough to a floured surface and knead until smooth. Divide into 8 equal pieces and roll each into a 5-inch circle.
- Place ⅓ cup of the sausage and egg mixture in the center of each circle, top with 2 tablespoons of cheese, and fold edges together to seal.
- Spray a large nonstick skillet and heat over medium heat. Place each stuffed muffin seam side down into the skillet. Cook for 1-2 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
Notes
You can substitute the breakfast sausage with turkey sausage for a healthier option.
Feel free to add other vegetables like spinach or mushrooms for added nutrition.
These muffins can be frozen and reheated for a quick breakfast later.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 360mg