Flourless Egg and Cottage Cheese Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 284.7
  • Total Fat: 19.4 g
  • Cholesterol: 194.5 mg
  • Sodium: 481.0 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 20.9 g

View full nutritional breakdown of Flourless Egg and Cottage Cheese Muffins calories by ingredient
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Breakfast muffins Breakfast muffins
Number of Servings: 6


    2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    2.5 serving Hemp Seed - organic Nutiva 3 TB (by DIANEH4655)
    .5 cup Parmesan Cheese, grated
    3 tbsp *Flax Seed Meal (ground flax)
    3 tbsp Kal Nutritional Yeast Flakes
    .5 tsp Baking Powder
    0.5 tsp Original Spike Seasoning (by MAURIZIA)
    .25 tsp Salt
    6 large Egg, fresh, whole, raw
    .5 cup (not packed) Cottage Cheese, 2% Milkfat
    .25 cup, chopped Scallions, raw


Mix dry ingredients together. In small bowl whip eggs, cottage cheese together, add onions and mix. Add dry ingredients to wet ingredients and mix well. Pour into large muffin tins, lined with parchment paper cups and spray cups before adding muffin mix. Bake at 375 degrees F for 25-30 minutes. Can be refrigerated for several days.

Serving Size: 6 large muffins

TAGS:  Vegetarian Meals |

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