Flourless Egg and Cottage Cheese Savory Breakfast Muffins (Video)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 tsp. salt
- 6 eggs beaten
- 1/2 tsp. baking powder
- 1/4 cup nutritional yeast flakes
- 1/4 cup flax seed meal
- 1/2 cupâ almond mealâ (almond flour will probably work but i liked the texture of the coarser almond meal in this)
- 1/2 cup raw hemp seed (see notes to see what i used)
- 1/2 cup finely-grated parmesan cheese
- 1/2 can substitute any all-purpose seasoning mix)
- 1/2 cup cottage cheese
- 1/3 cup thinly sliced green onion
- Carbohydrate 5.2536046981788 g
- Cholesterol 3.52777777750163 mg
- Fat 1.00232260834033 g
- Fiber 1.00655260840108 g
- Protein 4.96701744218341 g
- Saturated Fat 0.472790784515013 g
- Serving Size 1 1 small muffin (81g)
- Sodium 101.241149721748 mg
- Sugar 4.24705208977771 g
- Trans Fat 0.182451922896622 g
- Calories 47 calories
Preheat oven to 375F/190C.Spray baking cups or muffin pan with non-stick spray or olive oil. (I’ve only used Silicone Baking Cupsfor this, but I think it might work okay in well-sprayed metal muffin pans. The muffin cups I used are just over 2 inches inches across, so if you use a larger size you’ll get less muffins and may need to cook them slightly longer.)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.These Flourless Egg and Cottage Cheese Savory 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.)
