American · Breakfast
Cornbread Bacon Muffins (High-Protein)
High-protein cornbread muffins built on a cornmeal batter enriched with eggs, cottage cheese, and cheddar, studded with crisp bacon and browned pork sausage. Baked until golden with a tender crumb and savoury smoky depth. Served warm as a hearty breakfast or alongside chili.
$4
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
1027Calories
57.9gProtein
64.5gFat
52.7gCarbs
6.6gSugar
5.1gFiber
2415mgSodium
508mgChol
21.4gSat Fat
420mgPotassium
385mgCalcium
3.2mgIron
1.8mcgVitamin B12
0.8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Heat the oven to 400°F (200°C) and line two cups of a muffin tin with paper liners.
2
Fry
Cook the diced bacon and crumbled pork sausage in a skillet over medium heat for 6 minutes until crisp and browned, then drain on paper towels.
3
Whisk
Beat the eggs with the cottage cheese, milk, and oil in a bowl until the mixture is uniform and slightly frothy.
4
Fold
Fold the cornmeal, all-purpose flour, baking powder, salt, and grated cheddar into the wet mixture until just combined, then stir through the cooked bacon and sausage.
5
Plate
Divide the batter between the two lined cups, bake at 400°F for 22 minutes until golden, rest 5 minutes, then serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork sausage
- 2.8 oz80g bacon
- 2/3 cup100g cornmeal
- 6 tbsp48g all-purpose flour
- 44 large eggs
- 1 cup240g cottage cheese
- 2.8 oz80g cheddar cheese
- 2 tsp2 tsp baking powder
- 6 tbsp90ml whole milk
- 2 tbsp30ml vegetable oil
- 1/2 tsp1/2 tsp salt
