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Flourless Egg and Cottage Cheese Savory Breakfast Muffins

Flourless Egg and Cottage Cheese Savory Breakfasu
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Servings
12 Muffins
Servings
12 Muffins
Flourless Egg and Cottage Cheese Savory Breakfasu
Votes: 0
Rating: 0
You:
Rate this recipe!
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Add to Shopping List
Add to Meal Plan:
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Print Recipe
Print Recipe
Servings
12 Muffins
Servings
12 Muffins
Ingredients
Servings: Muffins Units:
Dry Ingredients
Wet Ingredients
Instructions
  1. Preheat oven to 190C. Spray baking cups or muffin pan with non-stick spray or olive oil.
  2. 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.
  3. In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan Cheese, flax seed 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 the wet ingredients into the dry ingredients.
  4. 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 minuets, or until the muffins are firm and nicely browned.
  5. 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.
Nutrition Information
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