Description
These flourless hidden veggie bacon and cheese breakfast muffins are made with oats, cottage cheese, crispy bacon, cheddar, and finely chopped broccoli and spinach. High in protein, freezer friendly, and baked as 36 mini muffins, they’re a savory make-ahead breakfast that’s perfect for baby-led weaning, toddlers, lunchboxes, and the whole family!
Ingredients
Units
Scale
- 2 cups quick cook oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt, plus a pinch for the onion
- 1 cup cottage cheese
- 1 cup milk
- 2 large eggs
- 1/3 cup neutral oil, like avocado or vegetable oil
- 6 oz bacon (about half a pack), finely diced
- 1/2 medium onion, finely diced
- 3/4 cup shredded cheddar cheese
- 1/2 cup broccoli, finely diced (a food processor works great)
- 1/2 cup fresh spinach, finely diced (a food processor works great)
Instructions
- Preheat your oven to 350°F. Grease silicone mini muffin tins, or line metal mini muffin tins with mini muffin liners.
- Finely dice or cut the bacon strips (kitchen scissors work great for snipping the raw bacon straight into the frying pan). Cook until crispy, then remove and drain on a kitchen towel.
- Add the finely diced onion to the bacon grease and cook until translucent. Sprinkle with a pinch of salt.
- Add the cottage cheese, oats, baking powder, baking soda, salt, milk, eggs, and oil to a food processor, blender, or bowl. Mix until well combined and the cottage cheese is smooth.
- Stir in the bacon, onion, cheddar, broccoli, spinach, and any optional extras.
- Divide the batter between the prepared mini muffin tins and bake for 18 to 20 minutes, until golden around the edges and set in the center.
Notes
- Oats: Use quick cook oats. If you only have rolled oats, pulse them in a food processor first.
- Runny batter: The batter is loose. Let it rest for 5 to 10 minutes so the oats absorb some liquid before filling the tins.
- Doneness: These are flourless, so go by golden edges and a set center rather than a toothpick.
- For babies under 12 months: Skip the added salt and swap the bacon for low-sodium ham, or leave the meat out. Grind any pumpkin seeds and finely chop sundried tomatoes.
- Gluten-free: Use certified gluten-free quick cook oats.
- Regular-size muffins: Bake in a regular muffin tin for longer, until golden and set in the center.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the microwave for 20 to 30 seconds, or in a 350°F oven or air fryer for 5 to 8 minutes.
