Sunday, March 02, 2008

Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta Cheese

Cottage Cheese and Egg Muffins
Last weekend I came up with another variation of the Cottage Cheese Muffins I found a few months ago on 101 Cookbooks. Although I do still like my regular phase one egg muffins, I'm now hooked on the slightly crunchy texture of these new muffins with eggs, cottage cheese, almond meal, and just a touch of flour. I've already posted muffins with bacon and green onions and ham and cheddar, but a friend asked me to come up with a vegetarian version that had feta cheese. These muffins combine brown crimini mushrooms with the feta for a delicious breakfast option.

There's something else new about this muffin recipe too. When my Nicole at Pinch My Salt adapted my egg muffin recipe to make her Egg-xcellent Egg Muffins, she showed them photographed in little individual silicone muffin cups. Immediately I started coveting those individual muffin cups, and recently I succumbed to temptation and bought some from Sur la Table. The cups are smaller than my silicone muffin pans, so this recipe is for twelve small muffins, but it could also be six larger ones if you have standard muffin tins. With almond meal being one of the main ingredients, these muffins are pretty nutritionally dense, and two small muffins are just right for me.

Chop crimini mushrooms into 1/4 inch pieces and saute in a bit of olive oil until the mushrooms are well browned and any liquid has evaporated.

Mix batter ingredients, then gently fold in the cooked mushrooms, feta cheese, and sliced green onions.

Here's the muffins coming out of the oven in the new individual muffin cups. Don't you love those muffin cups? Best of all, the smaller cups will fit on a mini-cookie sheet that fits into my toaster oven. Life is good.


Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta Cheese
(Makes 12 small or 6 large muffins, recipe adapted from Cottage Cheese Muffins at 101 Cookbooks, original recipe by Rose Elliot.)

Ingredients:
8 oz. crimini mushrooms, diced into 1/4 inch pieces (about 2 cups diced mushrooms)
2 tsp. olive oil (more or less, depending on your pan)
1/3 cup low fat cottage cheese
1/4 cup parmesan cheese
1/4 cup white whole wheat flour
2/3 cup almond meal (or grind 2/3 cup unsalted almonds in a food processor, which will give a slightly chunkier texture)
1 tsp. baking powder
1 tsp. Spike seasoning (optional but highly recommended)
4 eggs, beaten
3 T water
1/2 cup crumbled feta
2 T sliced green onions

Instructions:
Preheat oven or toasted oven to 400 F. Wash mushrooms and spin dry or dry with paper towel. Dice mushrooms into pieces about 1/4 inch. Heat olive oil in heavy frying pan, add mushrooms and saute about 5 minutes, until mushrooms are starting to brown and all liquid has evaporated.

While mushrooms are cooking, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, Spike seasoning, eggs, and water in large plastic bowl. Stir together with large spoon.

When mushrooms are done and slightly cooled, gently stir mushrooms, Feta cheese, and green onions into batter. Spray individual silicone muffin cups or silicone muffin pans with non-stick spray if desired. If using individual muffin cups, place on cookie sheet. Fill muffin cups nearly full, dividing batter so cups are equally filled. Bake 25 minutes, or until muffins are slightly browned and firm.

(If you don't have silicone muffin tins, be sure your pan is sprayed well with non-stick spray or olive oil or you'll have a very hard time getting these out of the pan. You could use foil muffin cups sprayed with non-stick spray in a regular muffin pan.)

Serve hot or at room temperature. Can be stored in the refrigerator and reheated in microwave. Don't microwave more than 1-2 minutes.

Printer Friendly Recipe
 
South Beach Suggestions:
Because of the flour, these muffins would be suitable for phase 2 or 3 of the South Beach Diet. Be sure to use white whole wheat flour for the South Beach friendliness. The muffins do contain a significant amount of fat due to the almond meal, Parmesan cheese, and Feta cheese, so be aware of that when planning other meals for that day.

More Tasty Dishes with Feta, Mushrooms, and Eggs:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Sausage, Mushrooms, and Feta with Eggs
Scrambled Eggs with Mushrooms and Feta
South Beach Friendly Breakfast Casserole with Mushrooms, Bell Peppers, and Feta
Mushroom and Feta Breakfast Casserole
Asparagus and Feta Cheese Frittata from Lisa's Kitchen
Spinach and Mushroom Frittata from Cooking by the Seat of My Pants
Crustless Spinach, Onion, and Feta Quiche from Baking Bites
Savoury Muffins with Feta Cheese and Sun-Dried Tomatoes from Nami Nami
Savory Cheese and Scallion Scones from Farmgirl Fare
Menemen or Turkish Scrambled Eggs with Vegetables from Almost Turkish Recipes

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

30 comments:

  1. Kalyn, these sound wonderful...they would be very welcome on a Greek table.

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  2. I'm a big fan of white whole wheat flour, which seems to be less heavy than traditional whole wheat. Thanks for the idea of adding almond meal into these muffins; I wouldn't have thought of it.

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  3. This side of the pond I only ever heard of sweet muffins. These savoury ones sound fantastic.

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  4. Those muffin cups are really cute. And the muffins inside them look yummy.

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  5. Kalyn, how cruel of you to post those pictures--and then the recipe! They look so yummy, and just the kind of thing to eat in the morning..and for lunch..and all during the day, because they are irresistible!

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  6. Love a savoury muffin in the morning!

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  7. Life IS good. Very pretty. I'm getting a springtime urge to buy cute little dishes too.

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  8. These muffins combine some of my very favorite flavours. This recipe is going into the inbox and I will be trying this soon. Thanks so very much.

    Recipes likely to interest you in the near future from my kitchen are my savory olive and feta dinner muffins and my winter fittata with kale and goat's cheese.

    Cheers to good eats!

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  9. miffins looks so cute and delecious

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  10. i love muffins...especialy savoury ones, but havent tried making muffins before...will try soon, wish me luck :)

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  11. I love the idea of any savoury muffin so these sound and look wonderful.
    I also find using individual muffin cups easy, except mine are metal.

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  12. YUM!! Never heard of Spike seasoning but sounds like something I need to add to my pantry list. These muffins are right up my alley! :)

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  13. What a grand variation Kalyn.
    Yes I get very excited when those small things come into alignment just so and make life perfect for just a moment.
    Beautiful photo of the mushrooms!

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  14. Oh these are my kind of muffins. I love the combination of flavors here. You are having a thing for feta right now, huh? But as I love feta I am loving each recipe!

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  15. I love this idea! I am not a huge fan of cottage cheese and like the recipes that "mask" what it is. I will have to try this one!

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  16. They looks delicious! I've been looking for a variation to the Phase One muffins. I'll try it this week!

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  17. hmmm, what an interesting combination. crimini mushrooms and feta cheese....i must try this something. it sounds kind of delicious (although i can't eat cheese...maybe i'll try to sneak this pass my system).

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  18. Another tasty sounding egg muffin!

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  19. Kalyn--These sound great! Savory muffins are far more interesting to me than sweet ones. The almond meal was an interesting call. As another take, what about perhaps substituting flaxseed meal for its Omega-3 fatty acids?

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  20. Terry, I've used flaxseed meal mixed with almond meal which I think would work here but I don't think I would use more than maybe 1/3 flaxseed meal to replace the almond meal. Let me know how it turns out if you try it.

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  21. I'd never quite thought of a more savory muffin, instead always seeing muffins more like a breakfast dessert. Those sound like a delicious way to start the day. Very creative!

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  22. Kalyn these look like a great run-out the door breakfast for my busy family! Can't wait to give these a try!

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  23. I made these after cruising through 101 cookbooks the other day and decided a new flavor was in order, more breakfasty: dried cranberries, mint, and lemon-herb goat cheese. Delicious!

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  24. What a wonderful recipe. I have regular whole wheat flour, but not white whole wheat. Would regular whole wheat work okay?

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  25. Alaswhatever, I haven't tried it with regular whole wheat, but I think it would work fine. I might add a tiny pinch more baking powder (not much though.) Love to hear how they turn out with whole wheat if you try it.

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  26. Delicious! I used regular whole wheat because I didn't have white, and they came out beautifully.

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  27. Alaswhatever, so glad, and thanks for letting me know!

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  28. These look awesome. Any suggestions for flour substitute for the gluten free crowd?

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  29. Anna, I have made something similar with quinoa flakes instead of flour, but I haven't tried it in this. I'm guessing most gluten-free flours will work, but I'm not an expert on subbing for flour.

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