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.
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)
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.
Chorizo and Scrambled Egg Burrito
Ham and Egg Buritto
Ham and Egg Breakfast Quesadillas