I can’t get enough of these high-protein breakfast stuffed English muffins, and my toddlers love them too. They’re light and fluffy, savory, and packed with protein—about 17g per muffin—thanks to the blended cottage cheese dough combined with eggs and breakfast sausage. They’re an easy, customizable breakfast that freezes well for busy mornings.
What makes this recipe great
High protein: Each stuffed English muffin contains about 17g of protein. The dough is made with blended cottage cheese, and the filling combines scrambled eggs and breakfast sausage for a filling start to the day.
Super customizable: Use any filling you like — vegetables, different cheeses, bacon, ham, or even a sweet version for kids. One variation made here was a peanut butter & jelly version that a child devoured.
Meal prep friendly: These muffins freeze and reheat well, making them perfect for busy weeks. Storage and freezing instructions are included below.
Ingredients You Need
- Blended cottage cheese: Blending 2% cottage cheese creates a smooth, protein-rich base for the dough. Plain Greek yogurt can also be used as an alternative.
- All-purpose flour: Provides structure without making the muffins dense.
- Eggs: Eight large eggs are used for the filling; you can add extra cottage cheese to the eggs for more protein if desired.
- Breakfast mix-ins: The pictured version uses ground breakfast sausage, diced red bell pepper, and shredded cheddar plus simple spices. Swap in your favorite mix-ins to suit tastes.
Full ingredient amounts are given in the recipe card below.
How to Make Stuffed English Muffins
- Prepare the filling: Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add 8 oz ground breakfast sausage and cook about 2 minutes. Stir in 1 tablespoon maple syrup, 1 diced red bell pepper, 1 teaspoon ground cumin, 1/4 teaspoon onion powder, and 1/2 teaspoon sea salt; cook 1–2 more minutes. Reduce heat to medium-low, add the remaining avocado oil, then pour in the whisked eggs (8 large) with 1/2 teaspoon kosher salt and 1/2 teaspoon cracked black pepper. Cook the eggs gently until scrambled but still moist; remove from heat and set aside.
- Make the English muffin dough: In a large bowl combine 1.25 cups all-purpose flour, 1.25 cups blended 2% cottage cheese, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Stir until combined, then press together with your hands until a dough ball forms. Transfer to a floured surface and knead briefly until smooth; add a little flour if the dough is sticky.
- Form and stuff: Divide the dough into 8 equal pieces. Roll each into a roughly 5-inch circle. Place about 1/3 cup of the sausage-and-egg mixture in the center of each circle, top with 2 tablespoons shredded cheddar, and carefully pull the dough edges up and pinch to seal, forming a stuffed muffin.
- Cook: Heat a nonstick skillet over medium heat and spray or brush lightly with oil. Place each stuffed muffin seam-side down and cook 1–2 minutes per side until golden and cooked through. Continue until all are done.
Make-Ahead Ideas
Make Ahead Breakfast Recipes
These muffins freeze exceptionally well and are great for meal prep. I recommend wrapping each muffin tightly in aluminum foil and freezing for up to three months. Reheat from frozen in the oven wrapped in foil at 350°F (about 20 minutes) or use the microwave on defrost and then high for 30–60 seconds.
Storage
Refrigerate fully cooked stuffed English muffins in an airtight container for up to 3 days. For longer storage, freeze individually wrapped in foil for up to 3 months. Label with the date to track freshness.
How to Freeze
After cooling completely, wrap each muffin tightly in aluminum foil, pressing out excess air to avoid freezer burn. Place wrapped muffins in a freezer-safe container or bag, label with the date, and freeze up to 3 months.
How to Reheat
- Microwave from frozen: remove foil, use defrost for 3–5 minutes (flip every minute), then microwave on high for 30–60 seconds until heated through.
- Oven: keep the muffin wrapped in foil and reheat at 350°F until warmed through, about 20 minutes.
More High-Protein Breakfast Recipes
- Sheet Pan Freezer Breakfast Sandwiches
- Mini Banana Greek Yogurt Pancakes
- Sheet Pan Protein Pancakes
- Raspberry Cottage Cheese Breakfast Cake
Stuffed Cottage Cheese English Muffins
Summary: Perfectly fluffy, savory, and protein-packed (about 17g each) thanks to blended cottage cheese in the dough plus eggs and breakfast sausage in the filling.
Author: Emily Richter
Prep: 20 mins Cook: 20 mins Total: 40 mins Servings: 8
Ingredients
- 2 tablespoons avocado oil, divided
- 8 oz ground breakfast sausage
- 1 tablespoon maple syrup
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1 teaspoon sea salt (divided)
- 8 large eggs, whisked
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup shredded cheddar cheese
English Muffin Dough
- 1.25 cups all-purpose flour
- 1.25 cups blended 2% cottage cheese
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Instructions
- Heat 1 tablespoon avocado oil in a large skillet over medium heat. Brown the sausage for about 2 minutes.
- Add maple syrup, diced bell pepper, cumin, onion powder, and 1/2 teaspoon sea salt. Cook 1–2 minutes more.
- Reduce heat, add remaining oil, then add whisked eggs with 1/2 teaspoon kosher salt and 1/2 teaspoon cracked pepper. Cook until just set, then remove from heat.
- Combine flour, blended cottage cheese, baking powder, and 1/2 teaspoon kosher salt in a bowl. Mix, press into a ball, and knead on a floured surface until smooth.
- Divide dough into 8 pieces, roll each into a 5-inch circle. Place 1/3 cup filling into each, top with 2 tablespoons cheese, and seal the dough around the filling.
- Cook seam-side down in a lightly oiled nonstick skillet 1–2 minutes per side until golden. Repeat with remaining muffins.
Tips & Notes
- Add 1/2 cup cottage cheese to the whisked eggs before cooking to increase protein and creaminess.
- Both blended cottage cheese and plain Greek yogurt work well in the dough.
- Fully cooked muffins freeze best wrapped individually in foil.
Nutrition (per muffin)
Calories: 325 kcal • Carbohydrates: 20 g • Protein: 17 g • Fat: 19 g • Fiber: 1 g • Sugar: 3 g
Nutrition information is an approximation.
Photography by: The Wooden Skillet