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Cottage Cheese and Egg Muffins With Cheddar
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 35 min
- Yield
- 8.00 muffins, serving(s)
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Cereals containing gluten — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cottage Cheese and Egg Muffins With Cheddar brings together 2/3 cup low fat cottage cheese, 1/4 cup grated parmesan cheese, 1/4 cup whole wheat flour in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 2/3 cup low fat cottage cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup whole wheat flour
- 2/3 cup flax seed meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup egg substitute
- 3 tablespoons water
- 1/2 cup sharp cheddar cheese
- 2 tablespoons sliced green onions
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Instructions
Preheat oven to 400°F.
In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
Divide batter between six muffin cups.
Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.).
Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.
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