Description
These Breakfast Stuffed Cottage Cheese English Muffins are packed with flavor and protein! Using hearty ingredients like cottage cheese and sausage, they’re a delightful option for those quick breakfast or brunch moments. Perfectly simple to prepare, they’re sure to satisfy anyone looking for homemade deliciousness.
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
- 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. Then add maple syrup, diced bell pepper, ground cumin, onion powder, and ½ teaspoon sea salt. Cook for another 2 minutes.
- Reduce the heat to medium-low and add the remaining tablespoon of avocado oil.
- Add the whisked eggs, remaining sea salt, and cracked black pepper to the skillet. Cook until the eggs are just done, being careful not to overcook them. Remove from heat and set aside.
- In a large bowl, combine the all-purpose flour, blended cottage cheese, baking powder, and ½ teaspoon sea salt. Stir with a spoon and then press together until a ball of dough forms.
- Transfer the dough to a floured work surface and knead until smooth, adding more flour if 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 and egg mixture into the center of each circle. Top with 2 tablespoons of shredded cheddar cheese. Gently fold the edges towards the center and seal closed.
- Spray a large nonstick skillet with cooking spray and heat over medium heat.
- Place the stuffed English muffins seam side down in the skillet. Cook 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.
You can prepare the filling ahead of time and assemble the muffins when ready to cook so they can be a quick breakfast option.
Store leftovers in the fridge and reheat in a skillet or microwave for a quick meal.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 160mg