Cheesy Muffin Melt
Submitted by LilLadyBear
Whole wheat English muffins topped with a seasoned cottage cheese and wheat germ spread, fresh tomato, and broiled cheddar strips. A high-protein open-faced melt ready in 15 minutes.
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
15 minThis is the lunch that eats like a meal and feels like a treat.
Toasted whole wheat muffins get piled with a savory cottage cheese spread boosted with wheat germ, green chiles, oregano, and basil.
Fresh tomato slices go on next, followed by criss-crossed strips of sharp cheddar that broil until melty and golden.
It’s packed with protein, full of flavor, and comes together in about 15 minutes.
Whether you call it lunch, a snack, or a light dinner, it gets the job done.
Kitchen Tips
- Toast the muffin halves first so they hold up under the toppings without going soggy
- The wheat germ adds a nutty crunch and extra nutrition. Don’t skip it
- Use the sharpest cheddar you can find. It stands up better against the mild cottage cheese
- These also work great as a quick after-school snack for hungry kids
Ingredients
Directions
The whole wheat muffins should be halved and toasted.
Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well.
Mound onto toasted muffins.
Top with tomato slices and criss-cross with cheddar strips.
Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes.
Makes 6 open faced sandwiches.
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