Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Courgette, feta and egg breakfast muffins
Savoury egg muffins with courgette, feta and fresh dill.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the mixture fills six standard muffin holes
- Confirm the bake time at 180°C
- Photograph the finished muffins
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 335 kcal
- per serving
- Protein
- 25 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- feta. Some feta is made with animal rennet; check the label if you are vegetarian.
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan). Brush six holes of a muffin tin generously with the oil.
Put the grated courgette in a clean tea towel, gather it up and twist hard over the sink until it stops dripping.
Beat the eggs in a bowl. Break the feta into small pieces and stir it in with the courgette, cottage cheese, oats and dill.
Divide the mixture between the six holes. Bake for 20 to 25 minutes, until puffed, golden and set in the centre.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Leave in the tin for 5 minutes, then run a knife around each one and lift it out. Three muffins make one serving.
The useful detail
Removing courgette water prevents a watery centre. Grated courgette gives up a surprising amount of liquid when squeezed hard; left in, it pools at the bottom of each muffin.
Make it work for you
One serving is Three egg muffins. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Low-fat cottage cheese
Makes no noticeable difference once baked.
Per serving: about 10 kcal less, about the same protein, about 1 g less fat.
Soft goat's cheese instead of feta
Milder, and it melts into the egg rather than staying in pieces.
Per serving: about the same energy, about 1 g more protein, about the same fat.
Parsley instead of dill
Greener and less aniseed.
Per serving: about the same energy, about the same protein, about the same fat.
Oats labelled gluten-free
No difference in the finished dish. Nutrition is not recalculated; they are the same grain.
Allergens: Needed if you avoid gluten. UK allergen law lists oats among the cereals containing it.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A make-ahead savoury breakfast. Eggs and cottage cheese carry the protein; the feta is there for flavour and brings a good share of the sodium.
| Energy | 335 kcal |
|---|---|
| Protein | 25 g |
| Fat | 20 g |
| of which saturates | 8 g |
| Carbohydrate | 12 g |
| of which sugars | 4 g |
| Fibre | 2 g |
| Sodium | 550 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| courgette | 150 g | FDC 169291Squash, summer, zucchini, includes skin, raw | 26 kcal | 1.8 g |
| eggs | 225 g | FDC 171287Egg, whole, raw, fresh | 320 kcal | 28.1 g |
| cottage cheese | 100 g | FDC 172179Cheese, cottage, creamed, large or small curd | 98 kcal | 11.1 g |
| feta | 40 g | FDC 173420Cheese, feta | 106 kcal | 5.7 g |
| rolled oats | 20 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 76 kcal | 2.6 g |
| fresh dill | 5 g | FDC 172233Dill weed, freshFresh dill is 43 kcal per 100 g on FoodData Central 172233, so the few grams a recipe uses add 2 or 3 kcal. That record has no sugars value, so the dill is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| Whole recipe | Divided by 2 | 666 kcal | 49.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, then refrigerate in a covered container within 2 hours of baking. Eat within 3 to 4 days.
- In the freezer
- Freeze in a bag once cold. Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Eat cold from the fridge, or reheat until they reach 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian