Bacon, asparagus and cottage cheese breakfast muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 muffins
Author Connie Veneracion


  • 125 grams belly bacon chopped
  • 1/3 cup finely sliced baby asparagus
  • 1/3 cup finely sliced spring garlic
  • 1/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 large egg
  • 1/2 cup full-fat milk
  • 1/3 cup drained cottage cheese


  • Preheat the oven to 400F.
  • Line a six-hole muffin pan with paper cups.
  • Heat a frying pan on the stovetop and add the chopped bacon. Cook until lightly browned. Add the asparagus and spring garlic. Cook, stirring often, for about half a minute.
  • Turn off the stove. Pour off the excess bacon fat. Add the butter to the pan and swirl until melted. Set aside to cool a bit.
  • In a bowl, whisk together the flour, baking powder, baking soda and sugar.
  • In another bowl, lightly beat the egg and milk.
  • Add the cheese to the flour mixture, breaking up large lumps and toss to coat the cheese with flour.
  • Add the bacon mixture and the milk-egg mixture to the flour-cheese mixture. Stir just until the dry ingredients are moistened, no more than a dozen turns.
  • Pour the batter into the prepared pan. Bake for 10 minutes. Lower the heat to 350F and bake for another 10 minutes.
  • Serve the muffins while still warm.