Best 5 Cottage Cheese Turkey On A Muffin Recipes
Are you looking for a delicious and easy-to-make recipe for cottage cheese turkey on a muffin? This classic dish is a great way to use up leftover turkey and is perfect for a quick and satisfying meal. The combination of tangy cottage cheese, flavorful turkey, and a soft and fluffy muffin creates a dish that is both satisfying and delicious. Whether you are looking for a quick lunch or a hearty dinner, cottage cheese turkey on a muffin is a great option that is sure to please everyone at the table.
Let's cook with our recipes!
COTTAGE CHEESE & TURKEY ENGLISH MUFFIN
Cottage cheese sprinkled with chives makes a creamy topper for turkey and tomatoes on warm and toasty English muffins.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings, one topped muffin half each.
Number Of Ingredients 6
Steps:
- Top each muffin half with 3 turkey slices, 1 tomato slice and 1/4 cup cottage cheese.
- Sprinkle evenly with black pepper and chives.
Nutrition Facts : Calories 140, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
TURKEY MEATLOAF MUFFINS
Nobody will beg for the end pieces anymore, because they all come out like end pieces with these individual serving turkey meatloaf muffins.
Provided by BECKY M
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
- Combine ground turkey, Cheddar cheese, onion, bread crumbs, milk, eggs, Worcestershire sauce, garlic, salt, and pepper in a large bowl; mix well with your hands.
- Drop scoops of the turkey mixture into the muffin tin using a large ice cream scoop.
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.5 g, Cholesterol 107.8 mg, Fat 13.6 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 6 g, Sodium 574.9 mg, Sugar 2.5 g
TURKEY & CHEDDAR CHEESE MUFFINS
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 190°C (375°F). In large bowl, whisk together whole- wheat flour, all-purpose flour, baking powder, salt and pepper. In another bowl, whisk together milk, honey, Dijon, garlic and egg, then whisk in melted butter.
- Pour wet ingredients into dry ingredients; fold mixture until just moistened; then fold in Cheddar cheese and turkey. Divide batter into 12 greased muffin tins. Sprinkle batter with Parmesan cheese and sunflower seeds.
- Bake 25 min., until muffins are golden and tops spring back when lightly pressed. Transfer muffin pan to wire rack to cool slightly before tipping out muffins. Serve warm or at room temperature.
Nutrition Facts : Calories 200, Fat 11, SaturatedFat 6, Carbohydrate 18, Sugar 3, Protein 8, Cholesterol 45, Fiber 2, Sodium 350
COTTAGE CHEESE AND TURKEY ENGLISH MUFFIN
This recipe is from Kraft and made a different, low-carb breakfast. Serve this with fresh fruit on the side for a delicious and quick breakfast for 2.
Provided by PaulaG
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Top each of the toasted muffin halves with 3 slices shaved turkey breast, 1 tomato slice and 1/4 cup of the cottage cheese.
- Sprinkle with black pepper to taste and chives. Enjoy.
Nutrition Facts : Calories 217.6, Fat 2.4, SaturatedFat 1.1, Cholesterol 44.8, Sodium 1331.1, Carbohydrate 20.6, Fiber 2.5, Sugar 4.4, Protein 28.9
COTTAGE CHEESE JAM ON AN ENGLISH MUFFIN
Okay, so that's a long name! This is my variation of a "cheesy cinnamon toast" recipe I found in the book, "So What CAN I Eat?!" I hate cottage cheese. The texture is just ... nasty. For some reason, I still keep trying to find a way to make it somewhat palatable! This may have worked. I used a blender because I keep a kosher kitchen and don't have a dairy food processor, so I had to add some water. If you use a food processor, I guess you can leave out the water.
Provided by brokenburner
Categories Low Cholesterol
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cottage cheese, jam and water in a food processor, and blend until smooth. (You may have to stop the blender and shake the jar so that the mixture ends up over the blades again. Mine never did get TOTALLY smooth.).
- Divide the blended mixture and spread half on each half of the English muffin. Sprinkle Splenda over it, if desired.
- Toast until the edges of the muffins start to brown.
- Select fresh ingredients: Always opt for fresh turkey and cottage cheese to ensure the best flavor and texture in your muffin cups.
- Control the moisture: To prevent soggy muffins, squeeze excess moisture from the cottage cheese before adding it to the muffin batter.
- Add some veggies: Incorporate chopped vegetables like bell peppers, spinach, or zucchini for an extra dose of nutrients.
- Spice it up: Don't shy away from adding herbs and spices like paprika, garlic powder, or thyme for a flavorful twist.
- Bake until golden brown: Keep an eye on the muffins while they're baking, and remove them from the oven once they're golden brown.
These cottage cheese turkey muffins are a versatile and satisfying meal option that can be enjoyed for breakfast, lunch, or dinner. With their simple preparation and customizable ingredients, they make a great addition to your weekly meal plan.
Whether you're looking for a protein-packed breakfast or a quick and easy weeknight meal, these muffins are sure to become a staple in your kitchen. Feel free to experiment with different fillings and seasonings to create your own unique flavor combinations.
So, next time you're craving something delicious and nutritious, give these cottage cheese turkey muffins a try. You might just find your new favorite recipe!
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