Savory Cottage Cheese High-Protein Breakfast Muffins

I have tried many different recipes for breakfast muffins, and they are all just "eh".  Until these. 

hese have 16g of protein and are  a great way to start off the day. The hot sausage really gives it a great kick.  Even better? They can be stored in the fridge for 5 days or in the freezer for up to 3 months.

To reheat from frozen, just cook in the microwave for 2 minutes.

This is a great, flavorful quick breakfast or a breakfast on the go.

Savory Cottage Cheese High-Protein Breakfast Muffins

INGREDIENTS:
1 lb. Turkey breakfast sausage (preferable, no tin the casing. Remove casing if needed.)
4 Eggs
¼ Milk
1 cup 2% Cottage cheese
1 Tbsp Olive oil
1 Tbsp Maple syrup
1 ½ cups All purpose flour
2 tsp Baking powder
1/2 tsp Salt
1/2 tsp cracked black pepper
3 cups Chopped veggies (broccoli, spinach, red peppers, chives or yellow onion, mushrooms)
3 Green onions, chopped
1 cup Cheddar cheese (or Monterey Jack)
 
PREPARATION:
1.  Preheat oven to 400
2.  Cook sausage in a medium skillet over medium high heat until browned and no longer pink in the middle, and then set aside to cool.
3.  In a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup.
4.  To that same bowl, then add the flour, baking powder and salt. Mix well.
Add your cooked sausages, chopped vegetables, and cheese. Leave out a little cheese to sprinkle on top.
5.  Divide evenly between 12 muffin pan (about 4 heaping Tbspoons  or ¼ cup per muffin), and top with the additional cheese.
6.  Bake for 23-27 minutes. Make sure the a toothpick comes out clean.