COTTAGE CHEESE BREAKFAST MUFFINS WITH HAM AND CHEDDAR

INGREDIENTS

•  1/4 cup finely diced ham (see notes)
•  1/2 cup grated sharp cheddar
•  2 T sliced green onions
•  2/3 cup cottage cheese
•  1/4 cup grated Parmesan
•  1/4 cup white whole wheat flour (see notes)
•  2/3 cup almond flour
•  1 tsp. baking powder
•  1/4 tsp. salt
•  4 eggs, beaten
•  3 T water

INSTRUCTIONS

1. Preheat oven to 400 F. Spray large Silicone Baking Cups with non-stick spray or olive oil, or use foil muffin cups. (I would spray those too.)
2. Dice the ham, slice green onions, and measure out the grated cheese.
3. In mixing bowl, combine cottage cheese, Parmesan, white whole wheat flour (or Flaxseed Meal or Hemp Hearts), almond meal, baking powder, salt, eggs, and water.
4. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
5. Divide batter between six muffin cups.
6. 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.)
7. Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

NOTES

To make a version that’s Keto and Gluten-Free I would replace the white whole wheat flour with Flaxseed Meal (affiliate link) or Hemp Seeds (affiliate link), or use a combination of both.

I used large Silicone Baking Cups to cook these muffins, and I’d recommend those or foil baking cups for these muffins so they don’t stick to the pan. If you only have metal muffin pans, spray well with non-stick spray or you’ll have a hard time getting the muffins out of the pan! If you have smaller silicone baking cups you can make 12 small muffins instead.

You could use turkey ham if you prefer.