Low Carb Breakfast Muffins
photo by Demandy
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
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
- Preheat oven to 400°F.
- 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.
- 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.).
- 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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RECIPE SUBMITTED BY
Demandy
Raleigh, North Carolina
Raleigh is my current home base, but I am from Philly and have also lived in South Florida.? I focus on preparing recipes that are high fiber and diabetic-friendly.? Of course I do my share of tasty baking too! Follow me on Twitter @demandycom to read tweets about food, saving money, and Raleigh restaurants.