I can’t get enough of these High Protein Breakfast Filled English MuffinsAnd so does my toddler! Not only are these filled English muffins perfectly fluffy and flavorful, but they’re also packed with protein (17g per English muffin!) thanks to the blend of cottage cheese, eggs, and breakfast sausage. It’s a win-win in my breakfast book!
High in protein: These breakfast stuffed English muffins pack 17 grams of protein thanks to the blended cottage cheese English muffin batter. Plus, you can fill these English muffins with scrambled eggs, breakfast sausage, and other delicious mix-ins (aka a great way to start the day).
Highly customizable: You can literally fill these English muffins with anything your heart desires. I made a PB&J version for one of my kids and he loved it!
Great for meal prep: These stuffed English muffins keep incredibly well in the freezer! Refrigerator and freezer instructions are provided below ⤵️.
materials needed
- Mixed Cottage Cheese: My protein powerhouse! Blending this creates a creamy, protein-packed base for English muffins. I also tested this recipe using plain Greek yogurt and it worked just as well.
- All purpose flour: AP prefers my homemade English muffins because they are not too dense and help to create fluffier English muffins.
- egg: You will need 8 eggs to scramble and fill these delicious English muffins. When scrambling eggs, add 1/2 cup of cottage cheese to the eggs for an extra boost of protein.
- Breakfast Mix-ins: I did a breakfast omelet style take on stuffed English muffins and used red bell peppers, breakfast sausage, cheddar cheese, and a few simple spices. If you like other delicious mix-ins, choose your own adventure here!
See recipe card below for full list of ingredients and amounts.
How to Make Stuffed English Muffins
- Prepare the filling: Add the ground breakfast sausage to the skillet and cook for 2 minutes. Add maple syrup, allspice, cumin, onion powder, and ½ teaspoon sea salt and cook for 2 more minutes. Reduce heat to medium-low and add beaten eggs, remaining sea salt, and pepper. Cook until eggs are scrambled.
- Prepare the English muffin batter: Combine the flour, blended cottage cheese, baking powder, and sea salt in a large bowl, stirring with a spoon until combined. Then use your hands to press them together until a ball forms. Transfer the dough to a floured work surface and knead until smooth.
- Make and fill English muffins: Divide the ball into eight equal pieces and roll each piece into a 5-inch circle. Scoop ⅓ cup of the sausage-egg mix into the center of each circle. Top with 2 tablespoons of cheese. Carefully pull the edges toward the center and fold over to seal.
- Cook stuffed English muffins. Place the English muffins seam side down. Cook on both sides until browned. Continue until all filled English muffins are cooked.
Store stuffed English muffins for breakfast in an airtight container in the refrigerator for up to 3 days. Otherwise, it keeps incredibly well in the freezer (aka great for meal prepping!).
Once your filled English muffins have cooled completely, follow these steps to freeze them for later use.
- Place filled English muffin in center of aluminum foil. Then wrap it tightly and remove as much air as possible. This will help prevent freezer burn.
- Write the recipe name and date on a piece of foil and store it in the freezer for about 3 months.
- Take the filled English muffins out of the freezer, remove the aluminum foil, and then “defrost” them. microwave oven Flip every minute for 3-5 minutes.
- Then microwave for 30 to 60 seconds.
For oven: Store filled English muffins wrapped in foil and reheat in the oven at 350°F until warmed through, about 20 minutes.
More High-Protein Breakfast Recipes
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Heat 1 tablespoon avocado oil in a large skillet over medium heat.
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Add the ground breakfast sausage to the skillet and cook for 2 minutes. Add maple syrup, allspice, cumin, onion powder, and ½ teaspoon sea salt. Cook for 2 more minutes.
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Reduce heat to medium and add remaining avocado oil.
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Next, add the beaten eggs, remaining sea salt, and pepper.
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Cook the eggs until cooked through, but be careful not to overcook them. Turn off the heat and set aside.
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Sift the flour, mixed cottage cheese, baking powder, and sea salt into a large bowl. Using a silicone or wooden spoon, stir until well combined. Then use your hands to press them together until a ball forms.
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Transfer the dough to a floured work surface. Knead together until smooth. You may need to sprinkle more flour on the top to keep it from being too sticky.
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Divide the ball into eight equal pieces. Roll each piece into a 5-inch circle.
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Scoop ⅓ cup of the sausage-egg mix into the center of each circle. Top with 2 tablespoons of cheese. Carefully pull the edges toward the center and fold over to seal.
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Spray a large nonstick skillet and heat over medium heat.
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Place the filled English muffins, seam side down. Cook for 1-2 minutes, then flip over and cook for another 1-2 minutes. Continue until all English muffins are cooked.
- You have the option of adding ½ cup of cottage cheese to your beaten eggs to add even more protein.
- Store fully cooked English muffins in the freezer.
- I tested a mixture of cottage cheese and Greek yogurt on these English muffins. Both work great.
calorie: 331 calorie, carbohydrate: 21 g, protein: 17 g, province: 19 g, fiber: 1 g, sugar: 5 g
Nutritional information is automatically calculated and should only be used as estimates.
Photographer: wooden frying pan
