Posts Tagged ‘cottage cheese’

Breakfast Egg Muffins

February 1st, 2011

Breakfast Egg Muffins

In an attempt to get myself prepared for the week ahead, I decided to whip up some low carb breakfast egg muffins. These are simple, easy and make such a huge difference in prep for the week to be able to just “grab and go” with an easy breakfast option.

Breakfast Egg Muffins

  • 1 cup chopped spinach (frozen)
  • 6 turkey sausage links (pre-cooked)
  • 1 cup 2% cottage cheese
  • 4 whole eggs
  • 4 egg whites
  • Season to taste. I used Jane’s Krazy Mixed-Up Salt (my fave seasoning!)
  1. Pre-heat oven to 350 degrees.
  2. Heat up frozen spinach per microwave directions.
  3. Heat up frozen turkey sausage links per microwave directions and chop.
  4. Add spinach, sausage, cottage cheese and eggs and mix thoroughly.
  5. Spray muffin pan with non-stick cooking spray.
  6. Fill muffin tins with egg mixture.
  7. Bake for 25-30 minutes until toothpick inserted comes out clean.

Makes 12 servings.

Carb Count:
1 Breakfast Egg Muffin = 1.2 net carbs per serving
Tip: Add a small bit of shredded cheese on the top 5 minutes before done for extra flavor.

Cottage Cheese Muffins

August 30th, 2010

Sun-dried Tomato Cottage Cheese Muffins

My friend K found this great recipe for these tasty little muffins. These are delicious and perfect when you want to have something other than eggs for breakfast. The original recipe called for a 1/4 cup of flour, but that was eliminated to keep it lower in carbs. You could use soy flour if you feel the need, but we found that it really wasn’t needed.

Sun-dried Tomato Cottage Cheese Muffins
Source: 101 Cookbooks

  • 1 cup plain cottage cheese
  • 3/4 cup parmesan cheese, freshly grated
  • 1 cup almonds, very finely ground
  • 1 teaspoon baking powder
  • 1/4 cup sun-dried tomatoes (in oil), finely chopped
  • 1/4 cup basil, finely chopped
  • 1/4 cup water
  • 4 eggs, lightly beaten
  • 1/2 teaspoon salt
  1. Preheat the oven to 400 degrees and line a muffin pan with 12 paper baking cups.
  2. Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese and mix all together.
  3. Spoon the mixture into the muffin cups and sprinkle each with the remaining Parmesan
  4. Bake for 30-35 minutes, or until set and golden brown.
  5. Serve hot or at room temperature.

Makes 12 muffins.

Carb Count:
1 muffin = 4.5 net carbs