Savory Protein Breakfast Muffins
I’m always looking for ways to switch up my breakfast and these Savory Protein Breakfast Muffins are a new favorite. Plus, they are high in protein, perfect for meal prep and great grab and go option to have ready for the week.
Mornings can get busy quickly, which is why I love having a breakfast option ready to grab and go. These savory protein breakfast muffins are packed with protein, easy to prep ahead, and perfect for those mornings when you need something quick but still want a filling, balanced breakfast. They’re great straight from the fridge, easy to warm up, and make an especially convenient option for busy weekdays, commuting, or even a quick post-workout breakfast.
The best part? They’re incredibly easy to customize based on what you have on hand or what you’re craving. Add your favorite veggies, swap in different cheeses, or mix in cooked bacon, turkey sausage, or ham for even more flavor. You can make a batch at the beginning of the week and switch up the combinations so breakfast never feels boring. Think of this recipe as a base that you can make your own!
What you need for Savory Protein Breakfast Muffins:
- Almond Flour
- Cornstarch
- Baking Powder
- Salt
- Black Pepper
- Garlic Powder
- Eggs
- Cottage Cheese
- Maple Syrup
- Cooked Breakfast Meats, small diced (turkey breakfast sausage, bacon, ham, etc.)
- Fresh Spinach
- Shredded Mozzarella, Monterey Jack, or Cheddar Cheese
- Green Onions
How to make these muffins:
- Preheat the oven to 350°F. Thoroughly grease a muffin pan and set aside. I recommend using this pan!
- In a large bowl, add the almond flour, cornstarch, baking powder, salt, black pepper, and garlic powder and whisk to combine.
- Add the eggs, cottage cheese, and maple syrup in the same bowl and whisk to combine.
- Pour in your cooked breakfast meats of choice, the spinach, the cheese, and the green onions and fold it all into the batter until evenly combined.
- Evenly divide the batter into 12 muffin cups and bake for 27 – 30 minutes or until the edges of the muffins are lightly golden brown.
- Allow the muffins to cool for 15 – 20 minutes before carefully removing from the muffin pan and allow to cool completely before storing in container.
- Enjoy!
How to store your breakfast muffins:
It’s best to store these in a sealed container in the fridge. I like using these containers for easy fridge storage.
If you want to switch it up, try doing this instead:
- Use your favorite breakfast meat or a combination of different ones.
- Try it with a different shredded cheese.
- Top it with sriracha or your favorite hot sauce.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Southwestern Breakfast Burritos
- Make Ahead Breakfast Sandwiches
- Ham and Cheddar Cottage Cheese Egg Bites
- High Protein Hashbrown Egg Bake
FAQs:
These will last in the fridge for the week. They can also be frozen when stored properly and pulled out to defrost and reheat.
Yes! I used breakfast sausage but you can use bacon, turkey sausage, ham etc!
I HIGHLY recommend for best results using a silicone pan. I used this one!
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Savory Protein Breakfast Muffins
These protein breakfast muffins are great for a make ahead breakfast and so easy to make!
Ingredients
- 1 ½ Cups Almond Flour
- 1 Tablespoon Cornstarch
- 1 ½ Teaspoon Baking Powder
- ¾ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- 5 Eggs
- 1 Cup Cottage Cheese
- 2 Tablespoons Maple Syrup (optional)
- 2 Cups Cooked Breakfast Meats, small diced (turkey breakfast sausage, bacon, ham, etc.)
- 1 Cup Fresh Spinach, finely chopped
- ¾ Cup Shredded Mozzarella, Monterey Jack, or Cheddar Cheese
- ⅓ Cup Green Onions, thinly sliced
Instructions
- Preheat the oven to 350°F. Thoroughly grease a muffin pan and set aside.
- To a large bowl, add the almond flour, cornstarch, baking powder, salt, black pepper, and garlic powder and whisk to combine.
- To the same bowl add the eggs, cottage cheese, and maple syrup and whisk to combine.
- Add in your cooked breakfast meats of choice, the spinach, the cheese, and the green onions and fold it all into the batter until evenly combined.
- Evenly divide the batter into 12 muffin cups and bake for 27 - 30 minutes or until the edges of the muffins are lightly golden brown.
- Allow the muffins to cool for 15 - 20 minutes before carefully removing from the muffin pan.
- Enjoy!
