Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar

Ingredients

• 1/4 cup finely diced ham
• 1/2 cup grated sharp cheddar
• 2 T sliced green onions
• 2/3 cup cottage cheese
• 1/4 cup grated Parmesan
• 1/4 cup white whole wheat flour
• 2/3 cup almond meal
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 eggs, beaten
• 3 T water

Directions

1. Heat the oven to 400 F. Coat large silicone baking cups with non-stick spray or olive oil, or set out foil muffin liners and spray those as well. Dice the ham, cut the green onions into slices, and have the grated cheese ready.
2. In a mixing bowl, stir together the cottage cheese, Parmesan, white whole wheat flour, almond meal, baking powder, salt, eggs, and water until everything is evenly combined. Fold in the ham, sharp cheddar, and green onions with a light hand.
3. Portion the batter into 6 muffin cups. Bake for 25-30 minutes, until the muffins are set and the tops have a little color. If you plan to reheat them later in the microwave, lean toward 25 minutes; if they are being eaten right away, bake closer to 30 minutes.
4. Refrigerate the muffins and warm them in the microwave when you are ready to eat. Don’t overdo the reheating, or the muffins can turn tough.