Low Carb Egg Breakfast Muffins
Servings Prep Time
6 10minutes
Cook Time
25minutes
Servings Prep Time
6 10minutes
Cook Time
25minutes
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
  1. Preheat oven to 375 F. 
  2. Spray muffin pan with non-stick spray. 
  3. In a bowl, mix together the almond flour, hemp seed, Parmesan cheese, flaxseed flour, nutritional yeast flakes, baking powder, black pepper, and salt. 
  4. In another bowl, beat the eggs and then mix in the cottage cheese and sliced green onions. 
  5. Mix the wet ingredients into the dry ingredients.
  6. Scoop out the mixture with a measuring cup and fill the muffin cups. 
  7. Bake for 25 minutes, or until the muffins are nicely browned.
  8. These muffins will keep in the fridge for at least 1 week and can be reheated in the oven. 
Recipe Notes

Macros (per serving):

  • Calories: 143
  • Fat: 10g
  • Carbs: 6g
  • Protein: 9g
  • Fiber:3g