These keep very well in the fridge for at least a week and can be reheated in a microwave or toaster oven.
Ingredients - (12 muffins)
0. preheat oven to 375F/190C.
Spray baking cups or muffin pan with non-stick spray or olive oil. (I’ve only used Baking Cups) for this, but I think it might work okay in well-sprayed metal muffin pans. The muffin cups I used are just over 2 inches across, so if you use a larger size you’ll get fewer muffins and may need to cook them slightly longer.)
In a medium-sized bowl, mix together the almond flour, raw hemp seed, Parmesan cheese, flaxseed meal, nutritional yeast flakes, baking powder, and salt.
In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions.
Mix all ingredients together.
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.
Bake for 25-30 minutes, or until the muffins are firm and nicely browned.
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
Here are The Cheapest Amazon links that i use for my ingredients:
Baking Cups - Click here.
Silicone Baking Cups - Click here.
Almond Flour - Click here.
Flaxseed meal - Click here.
Raw Hemp Seed - Click here.
Let us know down in the comments if you made it! Or share it with us on Instagram!
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