Cottage Cheese Breakfast Muffins with Mushrooms and Feta
Cottage Cheese Breakfast Muffins with Mushrooms and Feta are one of my long-time breakfast obsessions to grab for a quick breakfast!
I’m impressed when I talk to people who come up with a weekly meal plan. That’s not a skill I’ve perfected, although I’m always trying to be better about having a plan for what to eat! But mostly I find myself getting obsessed with a certain dish and eating it for a few days in a row. And for breakfast, Low-Carb Muffins and Breakfast Muffins are what I eat over and over, making the muffins on the weekend and eating them all week.
One muffin I’ve loved for years is these meatless Cottage Cheese Breakfast Muffins with Mushrooms and Feta! I have several variations of this tasty muffin with cottage cheese on the blog. They’re low in carbs but have the tiniest bit of flour, or you can switch out the flour for Flaxseed Meal to make them gluten-free. These muffins are something I’ve enjoyed for years, so I’m reminding you about them for Friday Favorites this week. Hope you’ll try them if you’re a mushroom and Feta fan like I am!
How to Make Cottage Cheese Breakfast Muffins with Mushrooms and Feta:
(Scroll down for complete printable recipe, including nutritional information.)
- Chop Cremini mushrooms into 1/4 inch pieces and saute in a bit of olive oil until the mushrooms are well browned and any liquid has evaporated.
- Mix batter ingredients, then gently fold in the cooked mushrooms, feta cheese, and sliced green onions.
- Divide batter equally into six large silicone muffin cups and bake 25-30 minutes.
- Serve hot. These can be kept in the fridge and reheated in the microwave, which is what I do when I get obsessed with them!
More Recipes with Feta, Mushrooms, and Eggs:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 8 oz. Cremini mushrooms, diced into 1/4 inch pieces
- 2 tsp. olive oil
- 1/3 cup cottage cheese
- 1/4 cup Parmesan cheese
- 1/4 cup white whole wheat flour
- 2/3 cup almond flour (see notes)
- 1 tsp. baking powder
- 1 tsp. Spike Seasoning (see notes)
- 4 eggs, beaten
- 3 T water
- 1/2 cup crumbled feta
- 2 T sliced green onions
- Preheat oven or toaster oven to 400F/205C.
- Wash mushrooms and spin dry or dry with paper towel. Dice mushrooms into pieces about 1/4 inch.
- Heat olive oil in heavy frying pan, add mushrooms and cook about 5 minutes, until mushrooms are starting to brown and all liquid has evaporated.
- While mushrooms are cooking, combine cottage cheese, parmesan cheese, white whole wheat flour (affiliate link) , almond meal (affiliate link), baking powder, Spike Seasoning (affiliate link), eggs, and water in large plastic bowl.
- Stir together with large spoon.
- When mushrooms are done and slightly cooled, gently stir mushrooms, Feta cheese, and green onions into batter.
- Spray individual silicone muffin cups or silicone muffin pans with non-stick spray if desired. If using individual muffin cups, place on cookie sheet.
- Fill muffin cups nearly full, dividing batter so cups are equally filled.
- Bake 25-30 minutes, or until muffins are slightly browned and firm. (I bake them slightly longer than 30 minutes because I like them nicely browned.
- Serve hot or at room temperature.
- Can be stored in the refrigerator and reheated in microwave. Don’t microwave more than 1-2 minutes.
Coarser almond meal will also work fine for this recipe. Spike Seasoning (affiliate link) is optional but highly recommended, or use another all purpose seasoning blend that’s good with eggs. I highly recommend Silicone Baking Cups for this recipe, either large or small. If you don’t have silicone muffin cups or tins, be sure your pan is sprayed well with non-stick spray or olive oil or you’ll have a very hard time getting these out of the pan.
Amount Per Serving: Calories: 222Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 141mgSodium: 618mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These muffins make a good breakfast for low-carb or low-glycemic eating plans. The amount of flour per muffin is minimal, but these muffins would be phase 2 or 3 for the original South Beach Diet and wouldn’t be suitable for Keto. Use white whole wheat flour for South Beach. The muffins do contain a significant amount of fat from almond meal, Parmesan cheese, and Feta cheese, so be aware of that when planning other meals for that day if you’re following the original South Beach diet.
I really like the texture of the muffins with the tiny bit of flour. But if you need a variation that’s gluten-free I’d replace the flour with Flaxseed Meal (affiliate link).
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.