Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta

Directions

Preheat oven or toaster oven to 375F/190C. Cut stem and blossom end off zucchini, then cut in fourths lengthwise. Then on each piece, trim off and discard part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white. Cut those pieces into thinner strips, then dice to make small cubes around 1/4 inch square. Heat olive oil in non-stick frying pan and cook zucchini until it’s softening and just starting to brown, about 3 minutes. Add 1 tsp. Spike Seasoning to pan with the zucchini and cook about 1 minute more. Put cottage cheese in a fine strainer placed in the sink and rinse with cold water, then let it drain well. Beat the eggs until yolks and whites are well-combined. Slice green onions if using. In a plastic bowl combine the cooked zucchini, cottage cheese, Parmesan cheese, beaten eggs, crumbled Feta, and sliced green onions . In a smaller bowl mix almond flour, flax seed meal, baking powder, and the second teaspoon of Spike Seasoning. Mix the dry ingredients into the wet ingredients, adding only part at a time and stirring each time until the mixture is combined. Fill muffin cups, dividing the mixture evenly among the 12 muffins cups. Bake about 27 minutes, or until muffins are firm and slightly browned. Serve hot, with a little butter if desired. Muffins can be frozen and reheated, about 1 minute in a microwave oven.