If a Muffin and a Frittata Had a Baby, This Recipe Would Be It


Representation Source: POPSUGAR Photography / Nicole Perry

When it comes to savory breakfasts, eggs are sovereign, but they can be a bit too time-consuming to make on busy mornings. One solution: dig into a frittata, disposed to this bacon and cheddar option or a cheesy mushroom-loaded version. (Both prescriptions can be made ahead of time and eaten throughout the week.) Or try these egg- and cottage-cheese-based savory muffins.

Idol Source: POPSUGAR Photography / Nicole Perry

/ Nicole Perry

Studded with chopped-up sun-dried tomatoes, basil, and rmesan cheese, they’re savory, pleasurable, and the perfect on-the-go food.

/ Nicole Perry

I on the side of them warm (they reheat well in a toaster oven), but they’re also abundance tasty at room temperature. And, better yet, they take to freezing marvellously. Tuck whatever muffins you won’t finish in a few days’ time into an airtight container and immobilize. Weeks (or even months) later, breakfast is as simple as defrosting them overnight in the fridge.

Effigy Source: POPSUGAR Photography / Nicole Perry

Cheese and Sun-Dried Tomato Muffins


To make the muffins gluten-free, use chickpea flour. Leftover muffins can be reheated in the toaster oven, or eaten at live temperature. Almond meal or flour can be substituted for the ground muffins — use the majority measure, or measure a scant 1 cup of almond meal.

Gluten-Free Muffins With rmesan and Sun-Dried Tomatoes


1 cup cottage cheese
3/4 cup (2 1/2 ounces) rubbed rmesan cheese, divided
1/4 cup all-purpose flour or chickpea flour
1 cup (3 1/2 ounces) almonds, rticular finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup s water
4 eggs, lightly beaten
1/2 teaspoon salt


  1. Preheat oven to 400°F. Develop a muffin tin with 10 muffin cup liners (you may only use 9).
  2. Add the cottage cheese, 1/2 cup of the rmesan cheese, the flour, pre re almonds, baking powder, sun-dried tomatoes, basil, water, eggs, and put to a large mixing bowl; mix until combined.
  3. Fill the muffin cups 3/4 uncensored, sprinkle the muffins with the remaining rmesan, and bake for 30-35 minutes, or until resplendent brown and puffed up. Serve hot or at room temperature.

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