Cottage Cheese and Egg Breakfast Muffins with Bacon and Green Onions
Cottage Cheese and Egg Breakfast Muffins with Bacon and Green Onions have lots of cottage cheese, almond flour, and egg and just a little white whole wheat flour and bacon. These tasty breakfast muffins are low-carb, low-glycemic, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
When Heidi Swanson of 101 Cookbooks shared a recipe from Rose Elliot for Cottage Cheese Muffins, I loved the idea of a high-protein muffin with cottage cheese, eggs, Parmesan, and almond meal, with just the tiniest bit of flour, and decided to experiment and see if I could make a version that was more of a breakfast muffin. And I have to say these Cottage Cheese and Egg Breakfast Muffins with Bacon and Green Onions were definitely a success; since I first posted this recipe eight years ago, I have made these delicious breakfast muffins over and over to keep in the fridge for a grab-and-go breakfast.
These muffins have just the tiniest bit of flour, so they’re still a very carb-conscious breakfast choice, but the use of a little flour plus ingredients like cottage cheese, almond flour, and Parmesan cheese make them very different in flavor and texture than my popular low-carb and gluten-free Egg Muffins. Since then I’ve made several other versions of these delicious cottage cheese filled muffins including a gluten-free version, so you can tell how much I loved them.
Then recently I realized that all these recipes really need new photos if I’m going to entice any of my newer readers to try them! So I made this favorite breakfast treat again and snapped new pictures to show them off a little better. This is still one of my all-time favorite low-carb breakfasts; hope you enjoy!
(Cottage Cheese and Egg Breakfast Muffins Recipe with Bacon and Green Onions were updated with better photos, September 2015.)
Mix together the cottage cheese, Parmesan, white whole wheat flour, almond meal, salt, water, and beaten egg. Then fold in the crumbled bacon and thinly sliced green onion. Fill large muffin cups 3/4 full, bake, and enjoy! (Heidi says you can use soy flour for a gluten-free version, but I haven’t tried that. I did have good success making a similar muffin with Quinoa Flakes though.)
One of these muffins is enough for me for a tasty breakfast, and since that’s only 1/2 of a strip of bacon, I don’t feel the least bit guilty about adding a little bacon, but use turkey bacon if you’d like to make them more South Beach Diet approved!
More Tasty High Protein Muffins for Breakfast:
Grab-and-Go Egg Muffins ~ Kalyn’s Kitchen
Double Chocolate Low-Carb Power Muffins ~ All Day I Dream About Food
Flourless Egg and Cottage Cheese Breakfast Muffins ~ Kalyn’s Kitchen
Egg and Cheese Breakfast Muffins with Mushrooms and Thyme ~ The Perfect Pantry
Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen
Protein-Filled Quinoa Muffins ~ Sippity Sup
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
2/3 cup cottage cheese (regular or low-fat)
1/2 cup grated Parmesan cheese
1/4 cup white whole wheat flour
(I’ve used Quinoa Flakes for gluten-free version, and you can use soy flour as well according to Heidi)
2/3 cup almond meal (I used Bob’s Red Mill almond meal, you can use 2/3 cup almonds ground in food processor for this, which makes it slightly chunkier)
1 tsp. baking powder
1/2 tsp. salt
3 T water
4 eggs, beaten
3 strips bacon, cooked until crisp, fat blotted with paper towel, then crumbled
3 T thinly sliced green onion (scallions)
Preheat oven to 400 F. Spray silicone baking cups lightly with olive oil or non-stick spray.
In mixing bowl, combine cottage cheese, Parmesan cheese, white whole wheat flour, almond meal, salt, water, and beaten egg. Mix well. Gently mix in crumbled bacon and green onion, until well distributed in batter.
Spray silicone muffin cups with nonstick spray, or use foil muffin liners (I would spray those also.) Fill muffin cups 3/4 full with cottage cheese and egg mixture. Bake 25 -30 minutes, until muffins are firm and lightly browned. Serve hot or room temperature.
Muffins can be refrigerated and reheated in the microwave. (I cut in half crosswise before heating. Be very careful not to microwave too long, or they will become tough.) I haven’t tried freezing them, but I would imagine they will freeze well.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Cottage Cheese and Egg Breakfast Muffins with Bacon and Green Onions would be phase 2 or 3 for the South Beach Diet, due to the flour; but these muffins are still low enough in carbs to work for most low-carb diets. I wouldn’t worry about the small amount of bacon here, and the bacon adds a lot of flavor, but use turkey bacon if you prefer. Even with low-fat cheese, the almond meal makes these muffins relatively high in fat, so be aware of your other food choices that day if you’re following South Beach.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.