Flourless Egg and Cottage Cheese Breakfast Muffins!

I’m going to narrate the delicious flourless savoury cottage cheese and egg muffin recipe, which is ideal for go to breakfast. This is also great for odd time snacking because these muffins are low in carbs and can help you eliminate the extra calories that comes from unhealthy snacks.

I have been writing a lot of low carb keto recipes and my egg muffins are still so popular there and I love them as my grab n go breakfast. But if we kept on making same breakfasts for months, everyone can get bored out of it. So I thought to make something different and the results came out with these ‘Flourless savoury cottage cheese and eggs muffin’. These tastier, healthier and nutritionally dense muffins are even better in texture than the regular egg muffins. It took me several tries to come up with the final recipe. I guess some people might consider some ingredients to be odd like hemp seeds, almond meal, and nutritional yeast. But once you try them you will love them as much as I do. Let’s look down the recipe ahead.

INGREDIENTS

DRY INGREDIENTS

• 1/2 cup almond flour
• 1/2 tsp. baking powder
• 1/2 cup finely-grated Parmesan cheese
• 1/2 cup raw hemp seed
• 1/4 cup flax seed meal
• 1/4 cup nutritional yeast flakes
• 1/2 tsp. Spike Seasoning (it is optional but good; can substitute any all-purpose seasoning mix)
• 1/4 tsp. salt

WET INGREDIENTS

• 1/2 cup cottage cheese
• 6 eggs, beaten
• 1/3 cup thinly sliced green onion

INSTRUCTIONS

Pre heat the oven at 375F and prepare the batter meanwhile.

Take a big bowl, add almond flour, flax seed meal, hemp seed, nutritional yeast, parmesan, salt, baking powder and seasoning (if you are using). Mix the dry ingredients together and set aside.

Take another separate bowl and beat the eggs well. Pour in green onions and cottage cheese in egg mixture and stir well.

Now pour in egg mixture into the dry ingredients and mix until ingredients are mixed well. Take a scoop and pour the batter into the already greased muffin tray. Bake for 30 to 35 minutes or until the muffins are brown and nicely cooked. Serve hot or you can place in fridge and microwave when needed.