Flourless Egg and Cottage Cheese Savory Breakfast Muffins

Ingredients

• 1/2 cup almond flour
• 1/2 cup raw hemp seed
• 1/2 cup finely-grated Parmesan cheese
• 1/4 cup flax seed meal
• 1/4 cup nutritional yeast flakes
• 1/2 tsp. baking powder
• 1/2 tsp. Spike Seasoning
• 1/4 tsp. salt
• 6 eggs, beaten
• 1/2 cup cottage cheese
• 1/3 cup thinly sliced green onion

Directions

1. Preheat oven to 375F/190C.
2. Spray baking cups or muffin pan with non-stick spray or olive oil. (I’ve only used Silicone Baking Cupsfor this, but I think it might work okay in well-sprayed metal muffin pans. The muffin cups I used are just over 2 inches inches across, so if you use a larger size you’ll get less muffins and may need to cook them slightly longer.)
3. In a medium-sized bowl, mix together the almond flour, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt.
4. In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions.
5. Mix the wet ingredients into the dry ingredients.
6. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups.
7. Bake for 25-30 minutes, or until the muffins are firm and nicely browned.
8. These Flourless Egg and Cottage Cheese Savory Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven.