Flourless Egg and Cottage Cheese Savory Breakfast Muffin Recipe, Low Carb, Gluten Free

image & recipe @yummly.com

(Makes 12 small muffins; recipe created by Kalyn)


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 tsp. baking powder
• 1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
• 1/4 tsp. salt

Wet Ingredients: 

• 6 eggs, beaten
• 1/2 cup reduced-fat cottage cheese
• 1/3 cup thinly sliced green onion

Instructions:

1. 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.)
2. 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.
3. 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.