Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta Cheese

Ingredients

• 8 oz. Cremini mushrooms, diced into 1/4 inch pieces
• 2 tsp. olive oil
• 1/3 cup cottage cheese
• 1/4 cup Parmesan cheese
• 1/4 cup white whole wheat flour
• 2/3 cup almond meal
• 1 tsp. baking powder
• 1 tsp. Spike Seasoning
• 4 eggs, beaten
• 3 T water
• 1/2 cup crumbled feta
• 2 T sliced green onions

Directions

1. Heat the oven or toaster oven to 400 F. Rinse the mushrooms, then get them very dry in a salad spinner or with paper towels. Cut them into roughly 1/4 inch pieces.
2. Warm the olive oil in a heavy skillet, then add the mushrooms. Cook them for about 5 minutes, stirring occasionally, until they begin to take on color and the pan is dry.
3. As the mushrooms cook, add the cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, Spike Seasoning, eggs, and water to a large plastic bowl. Mix everything together with a large spoon.
4. Once the mushrooms are cooked and have cooled a bit, fold them gently into the batter along with the Feta cheese and green onions.
5. Coat individual silicone muffin cups or silicone muffin pans with non-stick spray, if you like. If you’re using separate muffin cups, set them on a cookie sheet.
6. Spoon the batter into the muffin cups, filling them almost to the top and dividing it evenly among the cups.
7. Bake for 25-30 minutes, until the muffins feel set and are lightly browned. For deeper browning, you can bake them slightly longer than 30 minutes.
8. Serve the muffins warm or at room temperature. Store them in the refrigerator and reheat in the microwave, but don’t microwave them for more than 1-2 minutes.