Egg and Cottage Cheese gluten free Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbsp Parmesan Cheese, grated 6 large Egg, fresh, whole, raw 2 tbsp Basil 1 tsp Baking Powder 2 tbsp *Flax Seed Meal (ground flax) 2 tbsp Now Psyllium Husk Powder 8 tbsp Manitoba Harvest Hemp Hearts (Raw Shelled Hemp Seeds) 1.50 serving Cheese - cottage cheese Daisy 2% 1/2 cup 1 serving Green Onion (fresh-1 stalk) 0.50 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 1 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
Preheat oven to 375F/190C.
Spray baking cups or muffin pan with non-stick spray or olive oil, or use foil lined muffin cups.
In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast, baking powder, seasonings
In a smaller bowl, beat the eggs and then mix in cottage cheese and thinly sliced green onions and herbs
Mix the wet ingredients into the dry ingredients.
Scoop the mixture with a small measuring cup or ice cream scoop 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 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 yet.)
HINT: I used a Tupperware Power Chef, threw all the ingredients in and gave it few quick pulls, but you could use a low speed blender or pulse in a food processor as well.
Serving Size: Makes 10 regular, nice size muffins or 12 smaller ones (not mini)
Spray baking cups or muffin pan with non-stick spray or olive oil, or use foil lined muffin cups.
In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast, baking powder, seasonings
In a smaller bowl, beat the eggs and then mix in cottage cheese and thinly sliced green onions and herbs
Mix the wet ingredients into the dry ingredients.
Scoop the mixture with a small measuring cup or ice cream scoop 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 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 yet.)
HINT: I used a Tupperware Power Chef, threw all the ingredients in and gave it few quick pulls, but you could use a low speed blender or pulse in a food processor as well.
Serving Size: Makes 10 regular, nice size muffins or 12 smaller ones (not mini)
Nutritional Info Amount Per Serving
- Calories: 155.1
- Total Fat: 10.3 g
- Cholesterol: 112.4 mg
- Sodium: 164.0 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 3.4 g
- Protein: 10.8 g
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