Description
These savory breakfast muffins are a delicious and healthy option, perfect for meal prep or a quick breakfast on the go.
Ingredients
Scale
- 1/2 cup almond flour
- 1/2 cup raw hemp seed (see notes)
- 1/2 cup finely-grated Parmesan cheese
- 1/4 cup flax seed meal
- 1/4 cup nutritional yeast flakes
- 1/2 tsp. baking powder
- 1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
- 1/4 tsp. salt
- 6 eggs, beaten
- 1/2 cup cottage cheese
- 1/3 cup thinly sliced green onion
Instructions
- Preheat oven to 375F/190C.
- Spray baking cups or muffin pan with non-stick spray or olive oil.
- In a medium-sized bowl, mix together the almond flour, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), 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.
- 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 minutes, or until the muffins are firm and nicely browned.
- The Savory Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven.
Notes
- For best results, use Silicone Baking Cups for this recipe. Metal muffin pans may also work but require ample non-stick spray.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg