LOW CARB BREAKFAST MUFFINS

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Low Carb Breakfast Muffins image

Make and share this Low Carb Breakfast Muffins recipe from Food.com.

Provided by Demandy

Categories     < 60 Mins

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

3/4 cup part-skim cottage cheese
1/4 cup whole wheat flour
2/3 cup almond meal
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, beaten
3 tablespoons water
4 ounces sausage, cooked
3/4 cup sharp cheddar cheese
1 teaspoon garlic salt

Steps:

  • Preheat oven to 400°F.
  • In mixing bowl, combine cottage cheese, flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in sausage and sharp cheddar.
  • Spray muffin cups with non-stick spray or olive oil. Divide batter between muffin cups. 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.).
  • Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough. (Still have not tried freezing them, I eat them too fast!).

Nutrition Facts : Calories 135.1, Fat 9.7, SaturatedFat 3.3, Cholesterol 84.5, Sodium 289.6, Carbohydrate 3.9, Fiber 0.9, Sugar 0.5, Protein 8.4

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