In all seriousness, though, this long dark winter has really put a damper on my blogging. The past few weekends I’ve planned out recipes, cooked and photographed them, only to have the clouds come out and take away any good lighting that my basement apartment gets. I’m so glad the days are starting to get longer and daylight saving time is next Sunday!
The next few weekends also may be a bit busy for me, as my dad and Robin’s wedding is coming up in two weeks, as well as Naomi’s 2nd birthday! Throw in Jill’s birthday and a trip to Mohegan Sun with Dan and March is looking like a pretty busy month. Which is a good thing because March usually seems like such a long and dreary month filled with waiting for the bad weather to pass and for spring to arrive.
These muffins were inspired by a different type of muffin I made recently. Last week I baked up these Skinny Peanut Butter Banana Muffins and they were soo good. I found they made the perfect mid-morning snack, or even a light dessert. As much as I loved those sweet muffins, I was thinking I’d like to have a more savory muffin that I could eat as my breakfast and wouldn’t leave me feeling weak and shaky like sugary breakfasts often do.
So I searched around for savory breakfast muffins and found just the recipe I was looking for: Cottage Cheese and Egg Muffins with Ham and Cheddar. I wanted a muffin that had a high egg-to-flour ratio, some savory flavors like bacon or ham, and that were healthy enough to eat for breakfast on weekdays. I love that this recipe includes cottage cheese because it’s a great way to add protein and to keep the muffins moist.
I stayed fairly true to the base of the recipe, but made a few adjustments to suit my taste. I actually swapped out the cottage cheese for ricotta because that’s what I had and I prefer the texture, and I know ricotta is often used in pancake recipes. I used turkey bacon instead of ham, and regular all-purpose flour because I didn’t have almond meal (though I think cornmeal would also be a great substitution!). I added some red bell peppers for flavor and texture, and also bumped up the scallions and spices a bit.
These muffins are perfect for breakfast on the go, and are filled with protein to keep you satisfied for hours. The texture is like quiche meets muffin, and the flavors are fun but also mellow enough to eat every morning. You can definitely play around with the ingredients and get creative – broccoli and cheese would be delicious, or even spinach and feta! You can bake up a batch on the weekend and heat them up for breakfast during the week – so easy! I definitely see this recipe becoming a regular in my diet.
Turkey Bacon & Cheddar Breakfast Muffins
adapted from Cottage Cheese and Egg Muffins with Ham and Cheddar on Kalyn’s Kitchen
- 6 slices of turkey bacon (Canadian bacon or ham would be great too)
- 2/3 cup + 1/4 cup flour (whole wheat or all-purpose – or almond or cornmeal)
- 1 tsp baking powder
- 1/4 – 1/2 tsp salt (I used 1/4 and thought they could have used more)
- seasoning of your choice (I used about 1/4 tsp each of smoked paprika, onion powder, garlic powder, and a pinch of red pepper flakes)
- 4 eggs
- 2/3 cup ricotta or cottage cheese (I used part-skim)
- 1 Tbsp milk or water (the original recipe calls for 3 T of water, but I decreased it because of the extra moisture from the bell peppers. If you’re not using a fresh vegetable, use the original amount of 3.)
- 1/4 cup chopped scallions
- 1/4 cup finely diced red bell pepper
- 1/4 cup shredded parmesan cheese
- 1/2 cup shredded cheddar cheese
- Preheat oven to 375°F and lightly grease a muffin tin with cooking spray.
- Cook your turkey bacon just until it’s almost crispy (you don’t want it too crispy for these muffins), about 5 minutes. While the bacon is cooking, whisk together the flour, baking powder, salt, and seasoning in a large bowl.
- Add the eggs, ricotta cheese, and milk/water to the bowl and whisk again. Crumble the cooked bacon (make sure you let it cool a bit) into the bowl, and add in the peppers, scallions, and both cheeses. Stir together until well incorporated and spoon into your greased muffin tin, topping each off with a sprinkle of cheese if desired.
- Bake for about 16 – 18 minutes, or until the tops of the muffins turn golden and a toothpick can be inserted and comes out clean. Let sit for a few minutes before serving, and serve with a glass of milk. (or ketchup and hot sauce if you’re like me!) Store leftovers in an air-tight container in the fridge for up to 1 week.