Cottage Cheese and Egg Breakfast Muffins with Bacon and Green Onions

Ingredients

• 2/3 cup cottage cheese, regular or low-fat
• 1/2 cup grated Parmesan cheese
• 1/4 cup white whole wheat flour
• 2/3 cup almond meal
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 T water
• 4 eggs, beaten
• 3 strips bacon, cooked until crisp, fat blotted with paper towel, then crumbled
• 3 T thinly sliced green onion, scallions

Directions

1. Heat the oven to 400 F. Lightly coat silicone baking cups with olive oil or non-stick spray, or line the muffin pan with foil liners and spray those too.
2. In a mixing bowl, stir together the cottage cheese, Parmesan cheese, white whole wheat flour, almond meal, salt, water, and beaten egg until everything is thoroughly combined. Quinoa flakes can stand in for the flour for a gluten-free version, and soy flour works as well; Bob's Red Mill almond meal is one option for the almond meal.
3. Fold in the crumbled bacon and green onion gently, mixing just until they are spread evenly through the batter.
4. Spoon the cottage cheese and egg mixture into the muffin cups, filling each one 3/4 full.
5. Bake for 25 -30 minutes, until the muffins feel set and have a pale golden top.
6. Serve them hot, or let them come to room temperature first.