Description
These Breakfast Stuffed Cottage Cheese English Muffins feature a delightful blend of flavors with savory sausage, fluffy eggs, and cheddar cheese all encased in a fluffy muffin. Perfect for a quick breakfast or a satisfying snack, they’re high in protein and wonderfully delicious.
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 the maple syrup, bell pepper, cumin, onion powder, and ½ teaspoon sea salt. Continue cooking for another 2 minutes.
- Reduce the heat to medium-low and add the remaining avocado oil.
- Add in the whisked eggs, remaining sea salt, and pepper, then cook until just done. Remove from heat and set aside.
- Combine flour, blended cottage cheese, baking powder, and sea salt in a large bowl. Mix until combined, then press together until a ball forms.
- Transfer the dough to a floured surface and knead until smooth, adding more flour as necessary to prevent stickiness.
- Divide the dough into 8 equal pieces and roll each piece into a 5-inch circle.
- Scoop 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.
- Cook the stuffed English muffins seam side down for 1-2 minutes, flip, and cook for another 1-2 minutes. Repeat until all muffins are cooked.
Notes
Feel free to customize the filling with your favorite vegetables or spices.
For extra flavor, consider adding herbs like parsley or chives to the egg mixture.
These muffins can be made ahead of time and frozen for a quick breakfast option.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 240mg