Cottage Cheese and Egg Breakfast Muffins with a Mango Banana Smoothie


But if this breakfast is on the menu I can be up in flash!

Cottage Cheese and Egg Breakfast Muffins 
Cook's Notes: 
The primary ingredients of these muffins are cottage cheese and eggs with a bit of flour to bind things together and from there you can add pretty much whatever you want! I particularly like the ham and cheese combo but bacon would work too. Omit the meat for a veggie offering.  Because of all of the moisture from the cottage cheese, these muffins come out nice and light, fluffy and moist.  With a minute in the microwave, the leftovers from the fridge are just as good as freshly made so you can make a batch on the weekend and have quick breakfasts during the week. They also freeze really well so you can make them for later on when you know you will be busy. I added a Mexican twist to the muffins to bump up the flavor using cheddar cheese, green chiles, and elote seasoning or cumin.  
Other options for add-ins include jalapeno peppers or spinach. The recipe makes 6 large muffins. Serve fresh fruit as a side. 
  • 1 cup cottage cheese
  • 4 eggs, lightly beaten
  • 1 cup flour (gluten-free for gluten-free)
  • 1 teaspoon baking powder
  • 1 teaspoon elote seasoning or 1 teaspoon cumin
  • 1/4 teaspoon salt 
  • 1-1/2 cups ham, diced
  • 1 cup cheddar cheese, shredded
  • 2 green onions, diced 
  • 1 can of green chiles, drained and patted dry with a paper towel
  • Mix the cottage cheese, eggs, flour, baking powder, seasoning, and salt followed by the ham, cheddar cheese, chiles, and green onions.
  • Divide mixture into 6 large greased muffin wells. 
  • Bake in a preheated oven at 400 degrees for 18-20 minutes or until golden brown and a toothpick poked into the center comes out clean.
Mango Banana Smoothie
Cook's Notes: Super easy to prepare and it's healthy and filling. The recipe makes 1 large drink or two small ones.
  • 1 large banana, sliced and frozen
  • 1 cup mango pieces, frozen
  • 3/4 cup Greek-style yogurt
  • 1/2 cup almond or soy milk, unsweetened
  • 2 tablespoons honey, maple syrup, or agave
  • 2 tablespoons chia seeds
  • Place the banana, mango, yogurt, milk, chia seeds, and honey in a blender or food processor. Blend until completely smooth and combined.
  • Add more milk if too thick for your liking.
  • Pour into glasses and drizzle with a little extra honey or sliced fruit if desired.
  • Serve and enjoy!

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