Healthy Savoury Breakfast Muffins

Hi everyone, Another recipe from me this week. Some savoury Breakfast muffins to put a pep in your step.

One of the main things that has made life so much easier and (literally) kept me going since becoming Harrison’s Mum: Snacks to hand. As I’m still feeding Harry (and this kid is a night time drinker) I also wake up absolutely starving, so having Breakfast ready to go is also a necessity for getting the day off to a good start. I scoff these muffins warm or cold and with or without butter: always delicious.

These muffins are really versatile and plenty of substitutions can be made, which I will detail within the ingredients section; I’ve opted for Peppers and Parmesan as the main flavours for this recipe. As with most things I bake I have tried to make them as nutrient dense as possible & find that they are really filling. If you continue to check out my recipes via Mothers Uncensored you’ll learn that I try to avoid sugar, but don’t shy away from plenty of healthy fats and flavour.

Within the instructions section I’ll give you a few options regarding muffin size / loaves etc. Make them guys, they are yummy and guilt free. Also if you opt for mini muffins they  are great for little ones, pending your child’s age / weaning stage & style / teeth status! My eight month old loves gumming one most mornings! Happy baking guys & gals.


¾ cup Cottage Cheese (I chose the full fat with added chives version)
4 medium eggs
1 ¼ cup Flour – I used spelt but you could try Rye or just a regular Whole Meal
¼ cup Almond Meal
¼ cup Milk – I used Almond but again it’s up to you, Soya / Cows would work fine.
½ cup Parmesan (the pre grated kind) And you guessed it, you could use other cheese types here; grated cheddar / feta would be lovely.
½ cup diced Pepper. I used an orange pepper, but you could use a mix of colours or alternatively use sun dried tomatoes.
¼ cup mixed seeds. I used a blend of Poppy / Nigella & Linseed. The choice is yours. Sesame, Sunflower and Pumpkin would all be good.
1 ½ tsp Baking powder.
2 tsp Chives
1 tsp Himalayan pink salt (or normal salt)



1. Pre heat your oven to 375 F or 190 C. Beat the eggs in a mixing bowl & then stir in the cream cheese.
2. Dice the peppers into small chunks and set aside.
3. Mix all the dry ingredients in a separate bowl; the flour / almond meal / baking powder / salt / seeds and Parmesan.
4. Combine the egg and cheese mixture into the dry ingredients bowl.
5. Stir in the peppers. Don’t over mix too much, the mixture should be a batter consistency.
6. Grease your muffin tins – You have enough mixture for 6 large muffins / 12 regular muffins or 18 mini muffins. You could also try 6 mini loaf tins or 1 standard loaf tin.
7. Baking times will vary; 35/40 minutes for large muffins. 25 minutes for regular muffins or 15 for mini muffins. Loaves need 35 minutes and one large loaf will require 45-50 minutes. Check all variations with a cake skewer, that it comes out clean.

Enjoy! J x


Written by Jessica O'Sullivan

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