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.
Studded with chopped-up sun-dried tomatoes, basil, and parmesan cheese, they're savory, satisfying, and the perfect on-the-go food.
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.
From The Best of Rose Elliot: The Ultimate Vegetarian Collection by Rose Elliot, Hamlyn 2014
Preheat oven to 400°F. Line a muffin tin with 10 muffin cup liners (you may only use 9).
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.
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.