This is our go-to weekday breakfast. They freeze well. Makes 12 muffins; recipe created by Kalyn of KalynsKitchen.com. http://www.kalynskitchen.com/2012/10/flourless-nutrient-dense-savory-breakfast-muffin.html
Dry Ingredients:
- 1/2 cup almond meal (buy at TJ’s)
- 1/2 cup raw hemp seed (TJ’s has shelled hemp seeds at a very reasonable price)
- 1/2 cup finely-grated Parmesan cheese
- 1/4 cup flax seed meal (Buy whole seeds at Whole Foods and grind just what you need for the recipe)
- 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
Wet Ingredients:
- 6 eggs, beaten
- 1/2 cup (113g of Daisy brand 4%) cottage cheese (I freeze the unused portion and then thaw and refreeze as needed – doesn’t seem to affect anything)
- 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 meal, 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 (29 minutes in my oven), or until the muffins are firm and nicely browned. These muffins will keep in the fridge for at least a week or can be frozen. Reheat in the microwave (30 seconds, or 45 if frozen) or in a toaster oven.