Flourless Egg and Cottage Cheese Savory Breakfast Muffins (Video)
Make Flourless Egg and Cottage Cheese Savory Breakfast Muffins over the weekend and grab one or two for a quick breakfast during the week. These low-carb, gluten-free, nutrient dense, meatless, and delicious breakfast muffins will start your day off right.
Watch the video to see if you’d like to make
Flourless Egg and Cottage Cheese Breakfast Muffins!
My recipe for simple Grab-and-Go Egg “Muffins” has been one of the most popular recipes on Kalyn’s Kitchen for quite a while, and it’s something I still enjoy for a quick grab-and-go breakfast. But even the best breakfast idea can get boring when you’ve made it for years, so back in 2012 I set my mind to creating a Flourless Savory Breakfast Muffin. I wanted a muffin that had eggs, but with a more texture and more nutritionally dense than the original Egg “Muffins.”
It took me five tries to come up with a combination I thought was just right, but I’ve made these Flourless Egg and Cottage Cheese Savory Breakfast Muffins many times since I finalized the recipe, and I hope some of you will love these new muffins as much as I do.
I’m guessing that with unusual ingredients like almond meal, raw hemp seeds, flax seed meal, and nutritional yeast (along with eggs, cottage, Parmesan, and green onions) some of you are going to be suspicious of these Flourless Savory Breakfast Muffins. But I promise these low-carb breakfast muffins are also delicious!
Mix together the almond meal, raw hemp seed, flax seed meal, Parmesan, nutritional yeast, baking powder, salt and Spike Seasoning (if using). In a separate smaller bowl, beat the eggs and then stir in the cottage and sliced green onions. Then stir the wet ingredients into the dry ingredients until they are well-mixed. Use a scoop to fill the sprayed muffin cups until they’re nearly full. Bake at 375F/190C about 30 minutes, or until the muffins are firm and nicely browned. Serve hot.
These keep well in the fridge for at least a week and can be reheated in a microwave or toaster oven.
More Muffins for a Healthy Breakfast:
Gluten-Free Breakfast Muffins with Zucchini, Feta, and Quinoa from Kalyn’s Kitchen
Whole Grain Morning Glory Muffins from The Kitchn
Egg “Muffins” with Ham, Cheese, and Green Bell Pepper from Kalyn’s Kitchen
Egg and Cheese Breakfast Muffins with Mushrooms and Thyme from The Perfect Pantry
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!
Flourless Egg and Cottage Cheese Savory Breakfast Muffins
Make Flourless Egg and Cottage Cheese Savory Breakfast Muffins over the weekend and grab one or two for a quick breakfast during the week.
- 1/2 cup almond meal (almond flour will probably work, but I liked the texture of the coarser almond meal in this)
- 1/2 cup raw hemp seed (see notes to see what I used)
- 1/2 cup finely-grated Parmesan cheese
- 1/4 cup flax seed meal
- 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
- 6 eggs, beaten
- 1/2 cup cottage cheese
- 1/3 cup thinly sliced green onion
- Preheat oven to 375F/190C.
- Spray baking cups or muffin pan with non-stick spray or olive oil. (I’ve only used Silicone Baking Cupsfor this, but I think it might work okay in well-sprayed metal muffin pans. The muffin cups I used are just over 2 inches inches across, so if you use a larger size you’ll get less muffins and may need to cook them slightly longer.)
- 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, or until the muffins are firm and nicely browned.
- These Flourless Egg and Cottage Cheese Savory Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven. (I’m guessing they can be frozen, but I haven’t frozen them.)
I used almond meal for this recipe originally, but almond flour will defiitely work.
I recommend Spike Seasoning for this recipe.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet/ South Beach Diet Suggestions:
I checked to see that ingredients like almond meal, raw hemp seeds, flax seed meal, and nutritional yeast are all good low-carb choices so I feel safe in saying these Flourless Savory Breakfast Muffins would work for low-carb or low-glycemic eating plans. And all those ingredients are highly nutritious though, especially with regards to omega fatty acids. Nut flours are not technically allowed for the South Beach Diet Phase One, but I probably would still eat these for phase one. If you do, I’d consider two muffins as being the daily allowance for nuts, due to the almond meal. The muffins should be good for most any low-carb eating plan as well.
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.
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