Description
These Breakfast Stuffed Cottage Cheese English Muffins combine delicious flavors of sausage, eggs, and cheese in a high-protein, homemade delight. Perfect for a quick, satisfying breakfast or a nutritious snack!
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
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. Mix in maple syrup, bell pepper, cumin, onion powder, and ½ teaspoon sea salt, and cook for another 2 minutes.
- Reduce the heat to medium-low and add the remaining avocado oil.
- Next, incorporate the whisked eggs, remaining sea salt, and black pepper into the skillet.
- Cook the eggs until just set and remove from heat; set aside.
- In a large bowl, combine the flour, cottage cheese, baking powder, and sea salt and stir until well mixed. Use your hands to press it together until a ball forms.
- Transfer the dough to a floured surface and knead it until smooth, adding more flour if needed to prevent sticking.
- Divide the dough into 8 equal pieces, rolling each into a 5-inch circle.
- Scoop ⅓ cup of the sausage and egg mixture onto the center of each circle and top with 2 tablespoons of cheese. Fold the edges towards the center to seal each muffin.
- Spray a large nonstick skillet and heat it over medium heat.
- Place each stuffed English muffin seam side down in the skillet, cooking for 1-2 minutes per side until golden brown.
Notes
For a spicier option, add diced jalapenos to the sausage mixture.
Experiment with different types of cheese for varied flavors.
Store leftovers in the refrigerator and reheat for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 200mg