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Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

I came across a tasty looking recipe for cottage cheese and egg muffins with ham and cheddar cheese a while ago and bookmarked it knowing that I would have the opportunity to make it with the leftovers from the ham dinner that I had planned for the holidays. I really liked the idea of a muffin that has the primary ingredients of cottage cheese and eggs. The original recipe called for almond meal and I was looking forward trying it to see what kind of a flavour and texture it would give the muffins. But I was thwarted in my plans. I found the almond meal but it was more expensive than I was willing to pay at $15 for a bag that looked like it had 2 or 3 cups worth in it. I only have a small food processor and it was not capable of grinding the almonds enough and I did not want the muffins to be crunchy in texture. I had to quickly modify the recipe. I was thinking that I could replace the almond meal with cornmeal but I would want to soak it in say, buttermilk for a few hours to ensure that it was soft and did not add a crunchy texture to the muffins. I did not have a few hours so I ended up just replacing the almond meal with flour. I only had one muffin pan with 6 muffin holes so I decided to use a loaf pan for the remaining batter. The cottage cheese and egg muffins with ham and cheddar cheese turned out pretty good. I needed to bake the loaf a bit longer than the muffins but they both ended up moist, light and fluffy. The muffins were really tasty! I had made enough to provide me with breakfasts for the whole week. It is nice when you can make breakfast on the weekend and you just need to heat it up in the microwave oven for a minute or so. I will be making these again and I will have to try baking different flavours into them.

Ingredients:
1 cup cottage cheese
4 eggs (lightly beaten)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup ham (chopped)
1/2 cup cheddar cheese (grated)
2 green onions (sliced)
* butter

Directions:
1. Mix the cottage cheese, eggs, flour, baking powder and salt in a bowl.
2. Stir in the ham, cheddar cheese and green onions.
3. Rub some butter in the baking dish to prevent sticking.
4. Bake in a preheated 400F oven until they are golden brown on top and a toothpick poked into the center comes out clean, about 25-30 minutes.

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Cottage Cheese and Egg Muffin Loaf with Ham and Cheddar Cheese

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28 comments:

maybahay said...

yum! these would be perfect for a packed or picnic lunch on the weekend.

Beth G. said...

These look DELICIOUS!! What a yummy combo~

Jerri said...

these look & sound great!

Peabody said...

I could make those for my breakfast. Looks yummy.

Peter M said...

Kevin, the cheddar top looks real good!

Also, perhaps try a combo of flour and corn flour...not too gritty.

Bellini Valli said...

These would be great for a breakfast on the go Kevin!!!...or anytime for that matter!

javagirlkt's cookin' said...

wow, these look soooo good and easy! :)

katiez said...

I'm not sure which I like the looks of better - either way, they sound wonderful!

Danny and Jackie said...

delicious and very moreish

Greg said...

These look very rich. Oh so tempting.

tigerfish said...

Love the melted cheese on top. Yums!

Deborah said...

These look and sound delicious!!

Kalyn said...

I had to come and see these muffins you made that were kind of like mine, and they do look delicious. Sorry I missed them (I can't keep up with you; you must cook all the time!) I agree the almond meal is a bit pricy (it's about $12 for 4 cups here, but still not cheap) but I like the almond flavor and I'm avoiding white flour so it works well for that.

lilythelily said...

Great work! :-)

Megan said...

Think I might give these a try this weekend so we have breakfast all week!

preslisa said...

Hey Kevin! I came across your blog today while looking for a savory muffin recipe. I decided to give yours a try, changed a few things to my preference, and I LOVED them. I'm really inpressed with your cooking! I like how creative you are. I definitely will try more of your recipes. Check out my blog. I posted this recipe! =)

Sarah said...

You see it's very rare to find a good food blog lately, many of them only concentrate on the pictures and the actual recipe is left aside. In your blog, I see you put a big effort on the recipe and I've been liking the mixtures and adaptations you do. Great Work

Sarah @ Sugar Bananas! said...

Wow! I'll be trying these this week. Thanks for the recipe :)

~Sarah

Anonymous said...

Do you have the original recipe with the almond flour? I am wheat free, and searching for good recipes with almond flour.

Kevin said...

Anonymous: Here you go: http://www.kalynskitchen.com/2007/12/cottage-cheese-and-egg-breakfast.html

Shanda said...

Thank you for the recipe! Do you think these would work as a freezer meal?

Kevin said...

Shanda: I would say yes!

RAMONA said...

I definitely will try more of your recipes!Yummy!

Anonymous said...

You mention flavor changes - ideas please. I think I would like something a little savory - pepper maybe or some pepper jack cheese for part of the cheddar.

Anonymous said...

Kevin, would that be creamed cottage cheese, or dry curd? Phyllis

Kevin Lynch said...

Anonymous: Creamed cottage cheese. I have never actually encountered dry curd cottage cheese; I will have to look for it!

Kevin Lynch said...

Anonymous: You can really do anything! Pepper jack cheese would be great! Maybe some pickled jalapenos? I also enjoy combos like Italian sausage and roasted red peppers using goat cheese as the cheese. Mushrooms or mushrooms and spinach or spinach and artichoke hearts would also be nice.

Kevin Lynch said...

Anonymous: If you meant with the ham, the broccoli would make an excellent addition!

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