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.
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