Egg & Cottage Cheese Savory Breakfast Muffins (Flourless) (Nutrient Dense, Low Carb, Gluten-Free)

Bread, Scone, Muffin

Difficulty: Easy Servings: 12 mini muffins Source:

Ingredients

Dry Ingredients:

1/2 cup almond meal (almond flour will probably work but I liked the texture of the coarser almond meal in this)

1/2 cup raw hemp seed (I used Manitoba Harvest Shelled Hemp Hearts)

1/2 cup finely-grated Parmesan cheese

1/4 cup flax seed meal

1/4 cup nutritional yeast flakes

1/2 teaspoon baking powder

1/2 teaspoon Spike Seasoning (optional but good can substitute any all-purpose seasoning mix)

1/4 teaspoon salt

Wet Ingredients:

6 eggs beaten

1/2 cup reduced-fat cottage cheese

1/3 cup thinly sliced green onion

Directions

Preheat oven to 375F/190C.

Oil baking cups or mini-muffin pan with olive oil.

In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt.

In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions.

Mix the wet ingredients into the dry ingredients.

Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups.

Bake for 25-30 minutes, or until the muffins are firm and nicely browned.

Notes

These Flourless Egg and Cottage Cheese Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven. (I'm guessing they can be frozen, but I haven't frozen them.)