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!