Description

These Breakfast Stuffed Cottage Cheese English Muffins are packed with flavor and protein! With savory sausage, eggs, and cheddar, they make for a deliciously simple breakfast option that’s perfect for meal prep or a weekend treat. Enjoy them fresh from the skillet for a tasty start to your day.

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

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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. Then stir in the maple syrup, bell pepper, cumin, onion powder, and ½ teaspoon sea salt, cooking for another 2 minutes.
Reduce heat to medium-low and add the remaining avocado oil.
Add the whisked eggs, remaining sea salt, and pepper, cooking just until set without overcooking.
Remove the egg mixture from heat and set it aside.
In a large bowl, mix the flour, blended cottage cheese, baking powder, and sea salt until combined, then form a ball.
Transfer the dough to a floured surface and knead until smooth, adding more flour if necessary to reduce stickiness.
Divide the dough into 8 equal pieces and roll each piece 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 the edges over to seal.
Spray a large nonstick skillet and heat over medium heat, then place the stuffed muffin seam side down. Cook for 1-2 minutes per side until golden brown.

Notes

Ensure not to overcook the eggs for a creamy texture.
Feel free to substitute the sausage with turkey or a plant-based option for a healthier choice.
These muffins can be stored in the fridge and reheated easily for breakfast on busy mornings.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 3g
Sodium: 580mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 11g
Cholesterol: 180mg