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!
PIN Cottage Cheese Breakfast Muffins to try them later!
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:
Sausage, Mushrooms, and Feta Baked with Eggs
Scrambled Eggs with Mushrooms and Feta
Mushrooms, Green Pepper, and Feta Breakfast Casserole
Mushroom and Feta Breakfast Casserole
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!
Cottage Cheese Breakfast Muffins with Mushrooms and Feta Cheese are one of my favorite things to make ahead and then grab for a quick breakfast! 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. Recipe adapted from Cottage Cheese Muffins at 101 Cookbooks, original recipe by Rose Elliot. 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.
Cottage Cheese Breakfast Muffins with Mushrooms and Feta
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 222Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 141mgSodium: 618mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 13g
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.
36 Comments on “Cottage Cheese Breakfast Muffins with Mushrooms and Feta”
Made these muffins this morning and they are great. I’ve never thought about a savory muffin but these really hit the spot for breakfast. Thanks for a great recipe.
So glad you liked them. This is one of my all-time faves for breakfast!
Kalyn,
Is there a substitute for the almond meal? I am very allergic to all things nut. So I was trying to figure out what to substitute for this ingredient. I already have gluten free flour. I just didn’t know what to do about the almond meal.
Thank you for your time.
I haven’t tried them without almond flour and I’m afraid I am not a good enough baker to know just how it would work with other flours. You could try replacing both kinds of flour with gluten-free flour (and you’d probably need to adjust the amount of baking powder). But I don’t know for sure how it would work, that would just be an experiment. Let me know how it goes if you try it!
These look delicious, Kalyn. Trying them tomorrow….and my grandkids will test them too. Wanda
Thanks Wanda, hope you enjoy! The recipe is kind of an interesting combination of ingredients, but it works!
Anna, I have made something similar with quinoa flakes instead of flour, but I haven't tried it in this. I'm guessing most gluten-free flours will work, but I'm not an expert on subbing for flour.
These look awesome. Any suggestions for flour substitute for the gluten free crowd?
Alaswhatever, so glad, and thanks for letting me know!
Delicious! I used regular whole wheat because I didn’t have white, and they came out beautifully.
Alaswhatever, I haven’t tried it with regular whole wheat, but I think it would work fine. I might add a tiny pinch more baking powder (not much though.) Love to hear how they turn out with whole wheat if you try it.
What a wonderful recipe. I have regular whole wheat flour, but not white whole wheat. Would regular whole wheat work okay?
Jamie, sounds delicious!
I made these after cruising through 101 cookbooks the other day and decided a new flavor was in order, more breakfasty: dried cranberries, mint, and lemon-herb goat cheese. Delicious!
Kalyn these look like a great run-out the door breakfast for my busy family! Can’t wait to give these a try!
I’d never quite thought of a more savory muffin, instead always seeing muffins more like a breakfast dessert. Those sound like a delicious way to start the day. Very creative!