Cottage Cheese and Egg Breakfast Muffins

INGREDIENTS:

• • 2/3 cup cottage cheese (regular or low-fat)

  • 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

  • 4 strips bacon, cooked until crisp, fat blotted with paper towel, then crumbled

  • 3 T thinly sliced green onion (scallions)

DIRECTIONS:

• 1. Preheat oven to 400 F. Spray muffin tins with cooking spray

  2. In mixing bowl, combine cottage cheese, Parmesan cheese, white whole wheat flour, almond meal , salt, water, and beaten egg. Mix well.

  3. Gently mix in crumbled bacon and green onion, until well distributed in batter.

  4. Fill muffin cups 3/4 full with cottage cheese and egg mixture.

  5. Bake 25 -30 minutes, until muffins are firm and lightly browned.