If a Muffin and a Frittata Had a Baby, This Recipe Would Be It

By Nicole Perry

Updated on 6/16/2018 at 6:35 AM

POPSUGAR Photography | Nicole Perry
POPSUGAR Photography | Nicole Perry

When it comes to savory breakfasts, eggs are king, but they can be a bit too time-consuming to make on busy mornings. One solution: dig into a frittata, like this bacon and cheddar option or a cheesy mushroom-loaded version. (Both recipes can be made ahead of time and eaten throughout the week.) Or try these egg- and cottage-cheese-based savory muffins.

POPSUGAR Photography | Nicole Perry
POPSUGAR Photography | Nicole Perry

Studded with chopped-up sun-dried tomatoes, basil, and parmesan cheese, they're savory, satisfying, and the perfect on-the-go food.

POPSUGAR Photography | Nicole Perry

I prefer them warm (they reheat well in a toaster oven), but they're also plenty tasty at room temperature. And, better yet, they take to freezing beautifully. Tuck whatever muffins you won't finish in a few days' time into an airtight container and freeze. Weeks (or even months) later, breakfast is as simple as defrosting them overnight in the fridge.

POPSUGAR Photography | Nicole Perry

Cheese and Sun-Dried Tomato Muffins

Yield9-10 muffins

From The Best of Rose Elliot: The Ultimate Vegetarian Collection by Rose Elliot, Hamlyn 2014

INGREDIENTS

    • 1 cup cottage cheese
    • 3/4 cup (2 1/2 ounces) grated parmesan cheese, divided
    • 1/4 cup all-purpose flour or chickpea flour
    • 1 cup (3 1/2 ounces) almonds, very finely ground
    • 1 teaspoon baking powder
    • 1/4 cup sun-dried tomatoes (in oil), finely chopped
    • 1/4 cup basil, finely chopped
    • 1/4 cup water
    • 4 eggs, lightly beaten
    • 1/2 teaspoon salt

    INSTRUCTIONS

    1. Preheat oven to 400°F. Line a muffin tin with 10 muffin cup liners (you may only use 9).

    2. Add the cottage cheese, 1/2 cup of the parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, eggs, and salt to a large mixing bowl; mix until combined.

    3. Fill the muffin cups 3/4 full, sprinkle the muffins with the remaining Parmesan, and bake for 30-35 minutes, or until golden brown and puffed up. Serve hot or at room temperature.

    Notes

    To make the muffins gluten-free, use chickpea flour. Leftover muffins can be reheated in the toaster oven, or eaten at room temperature. Almond meal or flour can be substituted for the ground muffins — use the weight measure, or measure a scant 1 cup of almond meal.