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Cottage Cheese Breakfast Muffins

Cottage Cheese Breakfast Muffins
Cottage Cheese Breakfast Muffins
This image courtesy of FaveGlutenFreeRecipes.com

You'll quickly become a morning person when you try these Cottage Cheese Breakfast Muffins. This gluten free breakfast is unlike any other. With every bite, you'll have a bit of cheese, ham, and green onions, and they all work perfectly together. You can easily make these breakfast muffins ahead of time and then warm them up when you're in need of a quick breakfast-on-the-go. Because this will become your favorite gluten free breakfast, you need to make these muffins as soon as possible.

Notes

This mixture will stick to paper muffin cups. If you wish to use cups instead of baking right in the muffin pan, use foil cups and spray with cooking spray for best results.

 



You may substitute cooked and crumbled turkey bacon for the ham, or omit the meat completely. If using no meat, add ¼ teaspoon smoked paprika for additional flavor.

 





Your family will love when you make one of these Gluten Free Cinnamon Roll Recipes!





 

Makes8 Regular-Sized Muffins

Cooking Time25 min

Cooking MethodOven

Ingredients

  • 2/3 cup low-fat cottage cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup gluten free all-purpose flour
  • 2/3 cup almond meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 3 tablespoons water
  • 1/4 cup finely diced turkey ham (see note)
  • 1/2 cup grated low-fat cheddar cheese
  • 2 tablespoons finely chopped green onions, including some of the green tops

Instructions

  1. Preheat oven to 400 degrees F. Spray 8 cups of a regular-size muffin tin with cooking spray.

  2. In a food processor, combine cottage cheese, Parmesan cheese, flour, almond meal, baking powder, and salt. Pulse until fairly smooth. Add the eggs and water with the machine running. Stir in the ham, cheddar cheese, and green onions by hand until well combined.

  3. Use a large ice cream scoop to portion the mixture into the prepared muffin cups and bake for about 25 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.

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