Snack

Egg and Cottage Cheese gluten free Breakfast Muffins is for Breakfast, Snack.

Egg and Cottage Cheese gluten free Breakfast Muffins takes 10 minutes to prepare.

Egg and Cottage Cheese gluten free Breakfast Muffins takes 25 minutes to cook.

Egg and Cottage Cheese gluten free Breakfast Muffins makes 10 servings.

The ingredients for Egg and Cottage Cheese gluten free Breakfast Muffins are:

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)

Here is how you make Egg and Cottage Cheese gluten free Breakfast Muffins:

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)

The nutritional information for Egg and Cottage Cheese gluten free Breakfast Muffins is:

• 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

The dietary needs meet for Egg and Cottage Cheese gluten free Breakfast Muffins is Low Carb