Keto Cottage Cheese Breakfast Muffins
These are like little bite-size bacon and egg breakfasts! Packed full of protein and low in carbs they're quick, easy and delicious. The whole family will love them!
Equipment
- 1 12 cup muffin tray
- 1 Large mixing bowl
Ingredients
- 2/3 cup Cottage cheese (I use 4 or 4.5% fat)
- 1/2 cup Cheddar cheese (shredded)
- 1/2 cup Parmesan cheese (grated or shredded)
- 2/3 cup Almond flour
- 1/4 cup Coconut flour
- 5 large Eggs (whisked)
- 1 tsp Baking powder
- 1/2 tsp Salt
- 3 tbsp Water
- 3 strips Cooked and crumbled bacon
Instructions
- Preheat oven to 350˚F (180˚C). Spray or grease your 12 cup muffin tray. Also heat a frying pan over medium - high heat.
- Cook the bacon to well done. Blot with paper and then crumble. Put aside.
- In mixing bowl, combine cottage cheese, parmesan cheese, coconut flour, almond meal, baking powder, salt, water, and beaten egg.Mix in crumbled bacon and cheddar cheese
- Fill muffin cups ½ to ¾ full. Sprinkle muffin tops with additional shredded cheddar cheese, if desired
- Bake 25 -30 minutes, until muffins are firm and lightly browned. Can be served hot or at room temperature
Notes
