Cheeseburger Cottage Cheese Muffins
Cheeseburger Cottage Cheese Muffins: A High-Protein, Low-Carb Breakfast or Snack
Looking for a delicious, protein-packed snack that satisfies your cheeseburger cravings without the bun? These Cheeseburger Cottage Cheese Muffins are the perfect high-protein, low-carb meal prep option! They combine classic cheeseburger flavors with a healthy twist, making them ideal for breakfast, lunch, or a grab-and-go snack.
Enjoy!
xoxo
SiLLibake
Cheeseburger Cottage Cheese Muffins
These low carb Cheeseburger Cottage Cheese Muffins make for a delicious, protein-packed meal that’s easy to prepare and perfect for meal prepping.
Why You’ll Love These Cheeseburger Cottage Cheese Muffins:
High in protein: Each muffin packs 15.1g of protein.
Low in carbs: With just 4.5g of carbs per muffin, they fit well into a low-carb lifestyle.
Customizable: Add your favorite cheeseburger toppings for a unique twist.
Meal prep friendly: Make a batch ahead of time for quick and easy meals.
Tips for Success:
Flour Alternatives: Use almond flour for keto or swap with oat flour for a gluten-free option. You can use all-purpose or whole wheat, just decrease by 1/4 cup
Cheese Variations: Experiment with gouda, mozzarella, or a dairy-free cheese to suit your taste.
Condiments: you can add your favorite cheeseburger condiments if what I used isn’t what you love.
ADD-IN’S: What do you love on your cheeseburger? Add up to one cup of your favorite toppings, sauteed mushrooms, crispy bacon, roasted peppers, banana peppers, jalapenos, tomatoes, spinach, etc.
Cheeseburger Cottage Cheese Muffins
Recipe: Cheeseburger Cottage Cheese Muffins
Prep Time: 15 min
Cook Time: 15-20 min
Yield: 12 muffins
These Cheeseburger Cottage Cheese Muffins make for a delicious, protein-packed meal that’s easy to prepare and perfect for meal prepping. Give them a try and enjoy a satisfying, low-carb twist on the classic cheeseburger!
Ingredients:
1 pound lean ground beef, 454g (or ground chicken or turkey)
½ cup onions, chopped, 80g
4 eggs, 200g
1 tbsp olive oil, 14g
¼ cup milk, any unsweetened milk (I use soy), 60g
1 cup cottage cheese (I used 2% lactose free), 226g
1 ½ cups almond flour, 144g (or oat flour or 1 ¼ cup all-purpose flour or whole wheat)
2 tbsp ground flax, 14g (optional)
2 tsp baking powder, 10g
1/2 tsp garlic powder, 1.5g
1 tsp salt, 6g
1/2 tsp pepper, 1g
2 tbsp mayonnaise, any, 28g (I used olive oil mayonnaise)
2 tbsp ketchup, any, 30g (sugar free will work or omit)
1 tbsp yellow mustard, 15g (whatever mustard you like or omit)
¼ cup pickles, chopped, 40g (omit if you don’t love pickles or add more)
1 cup cheddar cheese, grated, 113g (any cheese you love)
NOTE: you can add your favorite cheeseburger condiments if what I used isn’t what you love.
ADD-IN’S: What do you love on your cheeseburger? Add up to one cup of your favorite toppings, sauteed mushrooms, crispy bacon, roasted peppers, banana peppers, jalapenos, tomatoes, spinach, etc.
Directions:
Preheat your oven to 400F. Line a 12-cavity muffin tin with 12 silicone liners if you have them or ensure your metal pans are well greased.
On medium to high heat, cook onions in olive oil for 3-4 minutes then add ground beef, season with salt and pepper to taste. Cook until the meat is just cooked through, it will continue to cook in the oven. Drain any liquid from the pan, transfer meat mixture to a separate bowl and add your mayonnaise, ketchup, mustard, pickles and set aside.
To a large mixing bowl, whisk together eggs, milk, cottage cheese, garlic powder, baking powder, salt and pepper Then add your flax, almond flour, Mix until just combined. Add 2/3 of the grated cheddar, leave the other 1/3 to top each muffin. Add the meat mixture and mix until just incorporated. Add whatever add-in’s you love on your cheeseburger or leave as is.
Divide batter evenly between 12 muffin cavities, you can add right to the top of the liners. Top with additional cheese and bake for 23-27 minutes until toothpick comes out clean
Nutrition (Approximate): 1 Muffin
Calories: 251 | Protein: 15.1g | Fat: 13.1g | Carbs: 4.5g | Fiber: 1.6g | Sugar: 4g
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