Cottage Cheese and Egg Breakfast Muffins with Cheddar Cheese Recipe

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Ingredients

2/3 cup cottage cheese (I used low-fat cottage cheese)
1/4 cup grated parmesan
1/4 cup white whole wheat flour
2/3 cup almond meal (I used Bob's Red Mill almond meal)
1 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
3 T water
1/2 cup sharp cheddar (I used low-fat sharp cheddar)
2 T sliced green onions

Preparation

Step 1

Preheat oven to 400 F.

In mixing bowl, combine cottage cheese, parmesan, white whole wheat flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.

Spray silicone muffin cups with non-stick spray or olive oil, or use foil muffin cups. (I would spray those too.) Divide batter between six muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you’re going to be microwaving, I would bake about 25 minutes, for eating immediately I would use closer to 30 minutes.)

Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough