If anyone raided my cupboard, they would know I am totally addicted to anything by Bob’s Red Mill. They make so many naturally low-carb products that are great for keto cooking & baking! In this recipe I am using three of their great products: hazelnut meal, golden flax seeds and nutritional yeast.
Breakfast is the one meal a day that I honestly get bored with. The hubby could eat his standard over-easy eggs and bacon daily for the rest of his life and be happy, but me….not so much. Most days I skip breakfast, which ends up making me snack all day and probably eat more calories than necessary. So I am making a conscious effort to eat breakfast daily.
I found a recipe for Egg & Cottage Cheese Savory Breakfast Muffins over at Kalyn’s Kitchen and had to test them out. I made a few changes; like swapping hazelnut meal for almond meal (less carbs), using full-fat cottage cheese (less carbs) and adding a few pumpkin seeds on top for a little crunch!
These muffins are incredibly nutrient dense. Packed with vitamins and minerals like B6, thiamin, selenium, riboflavin, phosphorus, niacin, manganese and iron! There are a few oddball ingredients like hemp seeds, but these little guys are getting more and more popular in the super-foods world.
They also have ground golden flax seed which contains a ton of fiber to keep you full longer. Not to mention they have about 1.6 net carbs per muffin, so I eat about 3 of them for breakfast!
- 1/2 cup hazelnut meal
- 1/2 cup raw hemp seed
- 1/2 cup finely-grated Parmesan cheese
- 1/4 cup golden flax meal (You can use regular flax meal, I just find the golden more flavorful)
- 1/4 cup nutritional yeast flakes
- 1/2 tsp. baking powder
- 1/2 tsp. Your favorite salt-free Spice Blend (I use the Spicy Mrs. Dash)
- 1/4 tsp. salt
- 6 eggs, beaten
- 1/2 cup cottage cheese
- 1/3 cup chopped chives
- Preheat oven to 375F/190C. I used a silicone muffin mat to bake these, it’s great! Here is a link to the one I use.
- In a medium-sized bowl, mix together the hazelnut meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Seasoning Mix, and salt.
- In a smaller bowl, beat the eggs and then mix in the cottage cheese and chives. Mix the wet ingredients into the dry ingredients.
- Scoop out the mixture with a small measuring cup or ice cream scoop and fill the muffin cups until they are nearly full, dividing the mixture evenly between the 12 muffin cups.
- Bake for 20 minutes, or until the muffins are firm and nicely browned.
These Nutty Egg Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven. I like to spread whipped cream cheese or butter on them while they are hot!