Cottage Cheese Breakfast Muffins with Bacon

email

Twitter

Facebook

Pinterest

Yummly

Cottage Cheese Breakfast Muffins with Bacon have cottage cheese, egg, bacon, almond flour, and just a little white whole wheat flour for a tasty breakfast muffin that’s still low in carbs. Switch out the flour for Flaxseed Meal if you prefer.

PIN Cottage Cheese Breakfast Muffins with Bacon to try them later!

When Heidi Swanson of 101 Cookbooks shared a recipe from Rose Elliot for Cottage Cheese Muffins, I loved the idea of a high-protein muffin with cottage cheese, eggs, Parmesan, and almond meal, with just the tiniest bit of flour, and decided to make them as a breakfast muffin. And I have to say these Cottage Cheese Breakfast Muffins with Bacon were definitely a success; since I first posted this recipe I have made these delicious breakfast muffins over and over to keep in the fridge for a grab-and-go breakfast.

These muffins have just the tiniest bit of flour, so they’re still a very low-carb breakfast choice, but the use of a little flour plus ingredients like cottage cheese, almond flour, and Parmesan cheese make them very different in flavor and texture than my popular Low-Carb and Keto Egg Muffins. Since then I’ve made several other versions of these delicious cottage cheese filled muffins and later made a gluten-free muffin that was partly inspired by this recipe, so you can tell how much I loved them.

How to Make Cottage Cheese Breakfast Muffins with Bacon:

(Scroll down for complete printable recipe, including nutritional information.)

1. Preheat oven to 400F/200C.
2. Spray silicone baking cups (affiliate link) lightly with olive oil or non-stick spray. 
3. Mix together the cottage cheese, Parmesan, white whole wheat flour, almond meal, salt, water, and beaten egg.
4. Then fold in the crumbled pre-cooked bacon and thinly sliced green onion.
5. Fill large muffin cups 3/4 full.
6. Bake 25-30 minutes, or until muffins are light browned and enjoy! 
7. One of these muffins is enough for me for a tasty breakfast!

More High Protein Muffin Recipes:

Low-Carb and Keto Egg Muffins ~ Kalyn’s Kitchen
Double Chocolate Low-Carb Power Muffins ~ All Day I Dream About Food
Flourless Savory Breakfast Muffins ~ Kalyn’s Kitchen
Egg and Cheese Breakfast Muffins with Mushrooms and Thyme ~ The Perfect Pantry
Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Print

Cottage Cheese Breakfast Muffins with Bacon

Yield 6 muffins

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Cottage Cheese Breakfast Muffins with Bacon have cottage cheese, egg, almond flour, and and just a little white whole wheat flour for a tasty breakfast muffin!

Ingredients

• 2/3 cup cottage cheese (see notes)
• 1/2 cup grated Parmesan cheese
• 1/4 cup white whole wheat flour (see notes)
• 2/3 cup almond flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 T water
• 4 eggs, beaten
• 3 strips bacon
• 3 T thinly sliced green onion

Instructions

1. Preheat oven to 400F/200C. Spray silicone baking cups (affiliate link) lightly with olive oil or non-stick spray.
2. In mixing bowl, combine cottage cheese, Parmesan cheese, white whole wheat flour, Almond Flour (affiliate link), salt, water, and beaten egg. Mix well.
3. Gently mix in crumbled bacon and green onion, until well distributed in batter.
4. Fill muffin cups 3/4 full with cottage cheese and egg mixture.
5. Bake 25 -30 minutes, until muffins are firm and lightly browned.
6. Serve hot or room temperature.

Notes

Use regular or low-fat cottage cheese, whichever you prefer. I’ve used Quinoa Flakes (affiliate link) for a gluten-free version, and you can probably replace the flour with more almond flour, although I haven't tried that.

Muffins can be refrigerated and reheated in the microwave. (I cut in half crosswise before heating. Be very careful not to microwave too long, or they will become tough.) I haven’t tried freezing them, but I would imagine they will freeze well.

Recipe adapted from Sundried Tomato Cottage Cheese Muffins by Rose Elliot, featured on 101 Cookbooks.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 10gCholesterol: 141mgSodium: 659mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 15g

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 Cottage Cheese Breakfast Muffins with Bacon would be phase 2 or 3 for the original South Beach Diet due to the flour; but these muffins are still low in carbs and should work for most low-carb diets. I wouldn’t worry about the small amount of bacon here for South Beach, but use turkey bacon if you prefer. The almond meal makes these muffins relatively high in fat, so be aware of your other food choices that day if you’re following South Beach.

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.

Historical Notes for this recipe
Cottage Cheese Breakfast Muffins with Bacon were first posted October 2007 and updated with better photos, September 2015. The recipe was last update September 2020.

email

Twitter

Facebook

Pinterest

Yummly