Mediterranean Cottage Cheese Breakfast Muffins with Mushrooms
These Mediterranean Cottage Cheese Breakfast Muffins with Mushrooms are a protein-packed, savory start to your day. They blend the earthy flavor of mushrooms with the creamy tang of feta and cottage cheese, giving you a soft, hearty muffin that’s both nutritious and filling. Almond flour keeps them gluten-free, while Parmesan adds a subtle, rich flavor. Perfect for breakfast, brunch, or a quick on-the-go snack, these muffins store beautifully and taste just as good reheated.
Total Time: 40 minutes
Servings: 6–8 muffins
Ingredients
8 oz. cremini mushrooms, diced into ¼-inch pieces
2 tsp olive oil
⅓ cup cottage cheese
¼ cup Parmesan cheese, grated
¼ cup white whole wheat flour
⅔ cup almond flour
1 tsp baking powder
1 tsp Spike seasoning (or use a mix of salt, garlic powder, and paprika)
4 large eggs, beaten
3 tbsp water
½ cup crumbled feta cheese
2 tbsp sliced green onions
Instructions
Preheat the Oven:
Heat your oven to 375°F (190°C). Lightly grease or line a muffin tin with paper liners.
Cook the Mushrooms:
Heat olive oil in a skillet over medium heat. Add diced mushrooms and cook for about 5–6 minutes, stirring occasionally, until softened and any liquid has evaporated. Set aside to cool slightly.
Prepare the Batter:
In a large mixing bowl, combine cottage cheese, Parmesan, almond flour, white whole wheat flour, baking powder, Spike seasoning, eggs, and water. Stir until smooth and evenly mixed.
Add Mix-Ins:
Fold in the cooked mushrooms, crumbled feta, and sliced green onions. The mixture should be thick but pourable.
Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake:
Place in the preheated oven and bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
Drain excess liquid from mushrooms: After sautéing, make sure the mushrooms are fairly dry so they don’t make the muffins soggy.
Use small curd cottage cheese: It blends more smoothly into the batter and gives a creamy texture without clumps.
Don’t overmix: Stir the batter just until combined to keep the muffins light and tender.
Check doneness early: Ovens vary—start checking around 20 minutes. The tops should be golden and firm to the touch.
Cool before storing: Let the muffins cool completely before refrigerating or freezing to avoid condensation.
Reheat gently: Warm them in the oven or microwave for a few seconds to revive their texture and flavor.
Variations:
Add vegetables: Spinach, bell peppers, or chopped sun-dried tomatoes make great Mediterranean additions.
Swap cheeses: Try shredded mozzarella, goat cheese, or Havarti instead of feta for a different flavor profile.
Add herbs: Mix in fresh basil, oregano, or dill for more depth.
Make it spicy: A pinch of red chili flakes or a dash of hot sauce can add a kick.
Meat lovers’ version: Stir in diced cooked turkey bacon, ham, or chicken sausage.
Low-carb tweak: Replace the white whole wheat flour with more almond flour (about ½ cup total) to lower carbs further.
Meal prep tip: Bake a double batch and freeze them individually. Reheat straight from the freezer for 30 seconds in the microwave or 5–7 minutes in a warm oven.
Q&A
Q: Can I make these muffins ahead of time?
A: Yes, they’re great for meal prep. You can store them in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat briefly before serving.
Q: Can I skip the almond flour?
A: You can replace it with all white whole wheat flour if you prefer, but the texture will be denser and less moist. Almond flour helps keep them soft and adds healthy fats.
Q: What’s a good alternative to Spike seasoning?
A: A mix of salt, garlic powder, paprika, and a little onion powder works perfectly. Italian seasoning or dried herbs like thyme and oregano are also great options.
Q: Can I make this dairy-free?
A: Yes. Substitute the cottage cheese and feta with dairy-free alternatives, and use nutritional yeast instead of Parmesan for a cheesy flavor.
Q: Do these taste more like muffins or mini frittatas?
A: They’re somewhere in between—soft and slightly fluffy like a muffin but rich and savory like a frittata.
Nutrition
(per muffin, based on 8 muffins)
Calories: ~160
Protein: 10g
Carbohydrates: 5g
Fat: 11g
Fiber: 1g
Sugar: 1g
Calcium: 15% DV
Iron: 6% DV
Values may vary slightly based on cheese choice and flour ratios.
Conclusion
These Mediterranean Cottage Cheese Breakfast Muffins with Mushrooms are a smart, satisfying way to start the day. Packed with protein and full of flavor, they balance the earthy bite of mushrooms with creamy cheese and aromatic herbs. They’re easy to make ahead, portable, and naturally gluten-free—ideal for busy mornings or light lunches. Enjoy them warm with a side of fresh fruit or yogurt for a complete Mediterranean-style meal that’s as nourishing as it is delicious.