Vegetarian

Flourless Egg and Cottage Cheese Muffins takes 20 minutes to prepare.

Flourless Egg and Cottage Cheese Muffins takes 30 minutes to cook.

Flourless Egg and Cottage Cheese Muffins makes 6 servings.

The ingredients for Flourless Egg and Cottage Cheese Muffins are:

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

Here is how you make Flourless Egg and Cottage Cheese Muffins:

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

The nutritional information for Flourless Egg and Cottage Cheese Muffins is:

• 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