Wednesday, June 15, 2011

Recipe for Pizza-Flavored Breakfast Muffins with Pepperoni, Mozzarella, Parmesan, and Oregano

These Pizza Flavored Breakfast Muffins are for everyone who likes cold pizza for breakfast!

I only order pizza for a very rare splurge, but when I do it's a sure thing that I'll be having cold pizza for breakfast the next morning.  I'm not sure whether it was that cold pizza breakfast memory, or my fondness for the turkey pepperoni I use to make South Beach Diet Friendly Flatbread Pizza, but recently I found myself thinking about creating some kind of breakfast muffin variation with the flavors of pizza.  It took me several failed attempts to get one I liked, but I'm very happy with these muffins that start with the basic idea behind Cottage Cheese and Egg Breakfast Muffins and add pieces of pepperoni, mozzarella string cheese sticks, and dried oregano for a pizza flavored breakfast.

These muffins are adapted from a recipe that uses a dough made of cottage cheese, white whole wheat flour, almond meal, Parmesan, egg, water, and baking soda, so this isn't a gluten-free recipe.  I did find myself wondering how it would work if you just switched out the flour for more almond meal for a gluten-free version, so if anyone tries that variation I'd love to hear how it works.

Use a fine-mesh strainer too rinse the cottage and let it drain well.

I cut the round turkey pepperoni pieces into sixths and sliced the mozzarella sticks into thin slices, then chopped a few of the cheese slices a bit more.

Stir together the drained cottage cheese, Parmesan cheese, white whole wheat flour, almond meal (not finely ground almond flour), baking powder, salt, dried oregano, and Spike Seasoning.

Mix the beaten eggs and water into the batter mixture.

Then gently fold in the chopped pepperoni and sliced mozzarella string cheese sticks.

Scoop the batter into muffins cups that have been sprayed with nonstick spray or olive oil.

Bake at 400F/200C oven until the muffins are lightly browned and firm, about 30-35 minutes.

The result is an eggy muffin with a coarse texture from the almond meal, with chunks of pepperoni and mozzarella cheese and a nice pizza-like flavor.


Pizza-Flavored Breakfast Muffins with Pepperoni, Mozzarella, Parmesan, and Oregano
(Makes 12 small breakfast muffins, recipe inspired by Cottage Cheese and Egg Breakfast Muffins, which were adapted from Cottage Cheese Muffins at 101 Cookbooks, adapted from a recipe by Rose Elliot.)

Ingredients:
1/2 cup low-fat cottage cheese, rinsed and drained well
1/3 cup finely grated Parmesan cheese
1/4 cup white whole wheat flour
2/3 cup almond meal (not finely-ground almond flour, I use Bob's Red Mill Almond Meal)
1 tsp. baking powder
1/4 tsp. salt
1 tsp. dried oregano (I used Greek oregano)
1 tsp. Spike Seasoning (optional, or use any all-purpose seasoning that you like with eggs)
4 eggs, beaten
3 T water
1/2 cup diced turkey pepperoni (I cut the pepperoni rounds into sixths)
4 string cheese mozzarella sticks, cut into slices and some slices cut into smaller pieces (3/4 cup chopped mozzarella pieces)

Instructions:
Put cottage cheese into a fine-mesh strainer and rinse with cold water, then let drain while you prep other ingredients.  Preheat oven or toaster oven to 400C/200F.  Spray silicone muffin cups or muffin pan with nonstick spray or olive oil. 

While pepperoni drains, chop the pepperoni.  (I cut the round pepper pieces into sixths to make pie-shaped pieces, but you could cut them smaller if you prefer.)  Slice the string cheese mozzarella sticks, then chop some of the slices to make various-sized pieces of cheese.  (You could probably use 3/4 cup grated mozzarella, but I liked the chunks of cheese in this.)

When the cottage cheese has drained, mix together cottage cheese, Parmesan, flour, almond meal, baking powder, salt, dried oregano, and Spike Seasoning.  Beat eggs with a fork, then beat in 3 tablespoons water.  Add the egg mixture to the other ingredients and stir until combined.

Add the chopped pepperoni and sliced string cheese to the batter and gently stir to combine.  Spoon the mixture into the sprayed baking cups of muffin tin, dividing evenly between the cups.  Bake 30-35 minutes, or until the muffins are lightly browned and set.  Eat while warm.

You can let these cool and store in for several days in the refrigerator in a plastic container with a snap-tight lid.  Reheat the muffins in the microwave just until barely warm (about 1 minute, depending on your microwave.)


South Beach Suggestions:
This recipe would be phase 2 or 3 for the South Beach Diet, due to the use of flour, and it would be important to use low-fat cottage cheese, lower-fat turkey pepperoni, and low-fat string cheese mozzarella sticks if you're making this for South Beach.   Even with those ingredients, this is a calorie dense muffin due to the fat content, since Parmesan and almond meal both add fat, so use portion control and don't have nuts for a snack on a day you eat these if you're following South Beach.

More Breakfast Ideas with Pizza Ingredients:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano from Kalyn's Kitchen
Breakfast Casserole with Sweet Italian Sausage, Mushrooms, and Cheese from Kalyn's Kitchen
Breakfast Pizza from The Kitchn
English Muffin Breakfast Pizza from Cooking by the Seat of My Pants
Bacon and Egg Breakfast Pizza from Cheeky Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

20 comments:

  1. Oh my. These look incredible. All I can say is .... WOW!

    ReplyDelete
  2. Kim, thanks. That was very nice to get for the first comment!

    ReplyDelete
  3. Cold pizza for breakfast is the best! Really like this recipe - the cottage cheese is an interesting touch. These will be fun to make. Thanks.

    ReplyDelete
  4. Brilliant!

    Does the muffin have the same mouthfeel as pizza crust?

    ReplyDelete
  5. Kitchen Riffs, I could not agree more about the delight of cold pizza for breakfast. Hope you enjoy.

    Nate, not really. These are pretty moist. It's kind of like a combination of a mini-quiche and a muffin, but I do like the texture from the almond meal. (I didn't like them nearly as well when I tried finer ground almond flour.)

    ReplyDelete
  6. I am huge fan of cold pizza and breakfast muffins -- ingenious to put the two together. You know I'll be trying them.

    ReplyDelete
  7. How do you like baking with silicone baking cups?

    ReplyDelete
  8. What a nice change from the run of the mill muffin!

    ReplyDelete
  9. I NEVER order pizza in and sometimes I do miss it! Especially cold pizza in the morning. :P These muffins look like the perfect substitute!

    ReplyDelete
  10. I'm a cold pizza gal, too, Kalyn! That's the true test of good pizza IMHO. ;-) I bet these would be very easy to convert to gluten free. Will let you know when I give them a try. Thanks for another great recipe!

    Shirley

    ReplyDelete
  11. Lydia, don't know if you're a pepperoni fan, but the turkey pepperoni is great for people who don't eat pork.

    I LOVE the silicone baking cups. I have two sizes and use them for lots of different things.

    Maris, I really liked them.

    Joanne, you MUST order pizza in at least once or twice a year. That's an order, lol! Seriously, the muffins were good for that cold pizza memory.

    Shirley, I would love it if you tested them and let me know if you come up with a gluten-free version. I'd be happy to link to it in the post for my gluten-free readers.

    ReplyDelete
  12. Oh yum! These would be perfect for breakfast accompanied by a tall glass of cold milk!

    ReplyDelete
  13. Pizza in Muffin shape. What will you think of next?!

    Donna

    ReplyDelete
  14. Kalyn, so creative - reminds me of eating cold pizza in college for breakfast. I've never tried turkey pepperoni, but I assume it must be a lot less fattening than regular pepperoni.

    ReplyDelete
  15. Cooking Creation, milk would be good with this! (I need to drink a lot more milk!)

    Donna, who knows why these ideas pop into my head?

    Jeanette, the turkey pepperoni only has 4.5 grams of fat in 15 pepperoni slices. Love it for a snack!

    ReplyDelete
  16. It's a great recipe... Thanks for being a part of eRecipeCards,,, Keep submitting, your recipes are exactly what I want included!

    Dave

    ReplyDelete
  17. Thanks Dave. I like the new site idea; will add it to my "Links for Food Bloggers" page.

    ReplyDelete
  18. I love cold pizza for breakfast!!!! But never have it here. I love these, too. The perfect solution.

    ReplyDelete
  19. Hey Kalyn, just made these for a lunch meeting with my programmer (bugs bugs bugs... and fixed... sigh, now to find more bugs). made a few changes (made them Cajun), but certainly were a huge hit!

    Posted the review (with all due credit) today

    Dave

    ReplyDelete
  20. Dave, thanks. Glad you liked them and good luck on the site. It seems to be coming along great.

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips