Egg and Cottage Cheese gluten free Breakfast Muffins

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Egg and Cottage Cheese gluten free Breakfast Muffins calories by ingredient
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Introduction

These Paleo approved, low carb, gluten free muffins are a nice make ahead nutritious breakfast on the go. These Paleo approved, low carb, gluten free muffins are a nice make ahead nutritious breakfast on the go.
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)

Directions

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. (Iím guessing they can be frozen, but I havenít 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)

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