High-Protein Breakfast Stuffed English Muffins
I can’t get enough of these high-protein breakfast stuffed English muffinsand neither can my toddlers! These stuffed English muffins are not only perfectly fluffy and savory, they’re protein-packed (17g per English muffin!) thanks to the blended cottage cheese, eggs and breakfast sausage. A win-win in my breakfast book!
High protein: Each of these breakfast stuffed English muffins pack 17g of protein thanks to the blended cottage cheese English muffin dough. Plus, you’ll stuff these English muffins with scrambled eggs, breakfast sausage and other yummy mix-ins (aka a GREAT way to start the day!).
Super customizable: You can stuff these English muffins with literally anything your heart desires. I made a PB&J version for one of my kiddos, and he absolutely devoured it!
Great for meal prep: These stuffed English muffins store in the freezer incredibly well! I offer fridge and freezer instructions for these below ⤵️.
Ingredients You Need
- Blended cottage cheese: My go-to protein powerhouse! Blending it makes for a creamy and protein-packed base for the English muffins. I’ve also tested this recipe with plain Greek yogurt, and it works great as well.
- All-purpose flour: AP is my go-to for these homemade English muffins because it’s not too dense and helps yield a fluffier English muff.
- Eggs: You’ll need 8 eggs to scramble and stuff in these yummy English muffins. You can add a 1/2 cup of cottage cheese to the eggs when you scramble them to amp up the protein even further.
- Breakfast mix-ins: I went breakfast omelette style for these stuffed English muffins, and used red bell pepper, breakfast sausage, cheddar cheese and a few simple spices. Choose your own adventure here if you like other savory mix-ins!
For the full list of ingredients and amounts, please see the recipe card below.
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, bell pepper, cumin, onion powder, and ½ teaspoon sea salt, and cook for another 2 minutes. Reduce the heat to medium-low and add in the whisked eggs, remaining sea salt, and pepper. Cook until the eggs are scrambled.
- Prepare the English muffin dough: Place the flour, blended cottage cheese, baking powder, and sea salt into a large bowl, and stir until combined with a spoon. Then, using your hands, press together until a ball has formed. Transfer the dough to a floured work surface, and knead together until smooth.
- Make English muffins, and stuff them: Divide the ball into 8 equal pieces, and roll each piece into a 5-inch circle. Scoop ⅓ cup of sausage egg mix into the center of each circle. Top with 2 tablespoons of cheese. Carefully pull and fold the edges towards the center to seal it closed.
- Cook the stuffed English muffins: Place the English muffins seam side down. Cook on each side until browned. Continue until all stuffed English muffins have been cooked.
Store these breakfast stuffed English muffins in an airtight container in the fridge for up to 3 days. Otherwise, they store incredibly well in the freezer (aka super great for meal prep!).
Once your stuffed English muffins have cooled completely, follow the following steps to freeze for later:
- Place a stuffed English muffin in the middle of a piece of aluminum foil. Then, wrap tightly, removing as much air as possible. This will prevent freezer burn.
- Write the name of the recipe and date on the tin foil and place in the freezer for up to 3 months.
- Remove the stuffed English muffin from the freezer, and remove from the aluminum foil, and “thaw” on defrost in the microwave for 3-5 minutes, flipping every minute.
- Then, microwave on high for 30-60 seconds.
For the oven: Keep the stuffed English muffin wrapped in foil, and reheat in the oven at 350ºF until warmed through, about 20 minutes.
More High-Protein Breakfast Recipes
-
Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
-
Add the ground breakfast sausage to the skillet and cook for 2 minutes. Add maple syrup, bell pepper, cumin, onion powder, and ½ teaspoon sea salt. Cook for another 2 minutes.
-
Reduce the heat to medium-low and add the remaining avocado oil.
-
Next, add in the whisked eggs, remaining sea salt, and pepper.
-
Cook the eggs until just done, making sure not to overcook them. Remove from the heat and set aside.
-
Place the flour, blended cottage cheese, baking powder, and sea salt into a large bowl. Using a silicone or wooden spoon, stir until combined. Then, using your hands, press together until a ball has formed.
-
Transfer the dough to a floured work surface. Knead together until smooth. You may need to sprinkle more flour over the top so that it is not super sticky.
-
Divide the ball into 8 equal pieces. Roll each piece into a 5-inch circle.
-
Scoop ⅓ cup of sausage egg mix into the center of each circle. Top with 2 tablespoons of cheese. Carefully pull and fold the edges towards the center to seal it closed.
-
Spray a large nonstick skillet and heat over medium heat.
-
Place the stuffed English muffin seam side down. Cook for 1-2 minutes, flip, and cook for another 1-2 minutes. Continue until every English muffin has been cooked.
- Option to add ½ cup cottage cheese to the whisked eggs before they are cooked to add more protein.
- Store fully cooked English muffin in the freezer.
- I tested these English muffins with blended cottage cheese and Greek yogurt. Both work great.
Calories: 331 kcal, Carbohydrates: 21 g, Protein: 17 g, Fat: 19 g, Fiber: 1 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
