Cottage Cheese and Egg Breakfast Muffins with Bacon and Green Onions

Ingredients

• 2/3 cup cottage cheese
• 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

Directions

Preheat oven to 400 F. Spray silicone baking cups lightly with olive oil or non-stick spray, or use foil muffin liners (I would spray those also.)In mixing bowl, combine cottage cheese, Parmesan cheese, white whole wheat flour (I’ve used Quinoa Flakes for gluten-free version, and you can use soy flour as well according to Heidi), almond meal (I used Bob’s Red Mill almond meal), salt, water, and beaten egg. Mix well.Gently mix in crumbled bacon and green onion, until well distributed in batter.Fill muffin cups 3/4 full with cottage cheese and egg mixture.Bake 25 -30 minutes, until muffins are firm and lightly browned.Serve hot or room temperature.