Step-by-Step Instructions for Perfect Stuffed English Muffins

Follow these simple steps to create a breakfast that is both satisfying and easy to make.

1. Prepare the Filling

   Begin by adding the ground breakfast sausage to a skillet and cooking it for about 2 minutes over medium heat. Once the sausage starts to brown, add 1 tablespoon of maple syrup for a touch of sweetness, along with the diced bell pepper, 1 teaspoon of ground cumin, 1/4 teaspoon of onion powder, and 1/2 teaspoon of sea salt. Continue to cook everything together for another 2 minutes to allow the flavors to meld. Next, reduce the heat to medium-low and add the whisked eggs, remaining sea salt, and pepper to the skillet. Cook until the eggs are scrambled to your liking, stirring occasionally to ensure even cooking.

2. Prepare the English Muffin Dough

   In a large mixing bowl, combine the 1.25 cups of all-purpose flour, 1.25 cups of blended cottage cheese, 2 teaspoons of baking powder, and 1/2 teaspoon of sea salt. Stir these ingredients together with a spoon until they are well combined. Then, using your hands, press the mixture together until a ball of dough forms. This dough is the base for our English muffins, providing both structure and protein.

3. Shape and Stuff the English Muffins

   Transfer the dough to a clean, floured work surface to prevent sticking. Knead the dough together until it becomes smooth and easy to handle. Now, divide the ball of dough into 8 equal pieces, ensuring each English muffin will be the same size. Roll each piece of dough into a 5-inch circle, preparing them to hold the savory filling. Scoop approximately 1/3 cup of the sausage and egg mixture into the center of each dough circle. Top the filling with 2 tablespoons of shredded cheese to add a cheesy, melted layer to the finished muffins. Carefully pull the edges of the dough towards the center, folding and pinching them together to seal in the filling. This step is crucial to prevent the filling from escaping during cooking.

   

4. Cook the Stuffed English Muffins

   Place the stuffed English muffins seam side down in a preheated skillet. Cook each muffin on both sides until they are beautifully browned and cooked through, usually taking about 3-4 minutes per side. The browning not only enhances the flavor but also ensures the dough is cooked evenly. Continue this process until all the stuffed English muffins are cooked to a golden perfection.

Storage Instructions

To properly store your breakfast stuffed English muffins, follow these guidelines to maintain their deliciousness and freshness.

• Refrigerator Storage

  If you plan to consume the English muffins within a few days, storing them in the refrigerator is ideal. Place the cooked breakfast stuffed English muffins in an airtight container. This will prevent them from drying out or absorbing odors from other foods in the fridge. They can be safely stored in the refrigerator for up to 3 days, making them a convenient option for quick breakfasts or snacks during the week.

• Freezer Storage

  For longer-term storage, freezing is an excellent option, especially if you’ve prepared a large batch for meal prepping. Allow the stuffed English muffins to cool completely before freezing. This is crucial because freezing them while they’re still warm can lead to condensation, which can result in freezer burn and affect the texture and taste. Once cooled, wrap each English muffin individually in a layer of aluminum foil. Ensure that the wrapping is tight and secure to remove as much air as possible, minimizing the risk of freezer burn. After wrapping, label each foil-wrapped muffin with the name of the recipe and the date it was frozen. This will help you keep track of how long they’ve been in the freezer. Place the wrapped muffins in the freezer, where they can be stored for up to 3 months without significant loss of quality.

Reheating Instructions

When you’re ready to enjoy your previously stored breakfast stuffed English muffins, follow these reheating instructions to bring them back to their warm, delicious state.

1. Reheating from Frozen in the Microwave

   Remove the wrapped stuffed English muffin from the freezer. Take off the aluminum foil. Place the muffin in the microwave on the defrost setting for approximately 3 to 5 minutes, ensuring to flip it every minute. This helps to thaw the muffin evenly without overheating specific parts. After defrosting, microwave on high for an additional 30 to 60 seconds until the muffin is thoroughly heated.

2. Reheating in the Oven

   Keep the stuffed English muffin wrapped in aluminum foil. Preheat your oven to 350ºF (175ºC). Place the wrapped muffin on a baking sheet and reheat in the oven for about 20 minutes. This method ensures that the English muffin warms through evenly, maintaining a pleasant texture and flavor.

Stuffed Cottage Cheese English Muffins Recipe

These stuffed English muffins are perfectly fluffy, savory and protein-packed (17g each!) thanks to the blended cottage cheese dough, eggs, and breakfast sausage.

Ingredients:

• 2 tablespoons avocado oil, divided
• 8 oz. ground breakfast sausage
• 1 tablespoon maple syrup
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• ¼ teaspoon onion powder
• 1 teaspoon sea salt
• 8 large eggs, whisked
• ½ teaspoon kosher salt
• ½ teaspoon cracked black pepper
• ½ cup shredded cheddar cheese

English Muffin Dough

• 1.25 cups all-purpose flour
• 1.25 cups blended 2% cottage cheese
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
2. 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.
3. Reduce the heat to medium-low and add the remaining avocado oil.
4. Next, add in the whisked eggs, remaining sea salt, and pepper.
5. Cook the eggs until just done, making sure not to overcook them. Remove from the heat and set aside.
6. 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.
7. 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.
8. Divide the ball into 8 equal pieces. Roll each piece into a 5-inch circle.
9. 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.
10. Spray a large nonstick skillet and heat over medium heat.
11. 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.

Tips & Notes:

• 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.

Nutrition (per serving):

• Calories: 331kcal
• Carbohydrates: 21g
• Protein: 17g
• Fat: 19g
• Fiber: 1g
• Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.