Low Carb Breakfast Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Kalyn's Kitchen, with modifications. Ingredients:
3/4 cup part-skim cottage cheese |
1/4 cup whole wheat flour |
2/3 cup almond meal |
1 teaspoon baking powder |
1/4 teaspoon salt |
4 eggs, beaten |
3 tablespoons water |
4 ounces sausage, cooked |
3/4 cup sharp cheddar cheese |
1 teaspoon garlic salt |
Directions:
1. Preheat oven to 400°F.
2. In mixing bowl, combine cottage cheese, flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in sausage and sharp cheddar.
3. Spray muffin cups with non-stick spray or olive oil. Divide batter between 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.).
4. Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough. (Still have not tried freezing them, I eat them too fast!).
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