- 2/3 cup cottage cheese (I used low-fat)
- 1 tablespoon grated parmesan cheese (+ 1 T for topping muffins if desired)
- 1/4 cup whole wheat flour (white, can use soy flour for gluten-free version according to Heidi)
- 2/3 cup almond meal (I used Bob's Red Mill almond meal, you can use 2/3 cup almonds ground in food processor for this, which makes it slightly chunkier)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons water
- 4 eggs (beaten)
- 3 strips bacon (cooked until crisp, fat blotted with paper towel, then crumbled)
- 3 tablespoons green onions (thinly sliced, scallions)
PER SERVING *
|Calories220Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kiwigirl 17 Jun
Been making these for months now, added cubed pumpkin, smoked bacon, wanted more flavour from onions so used 1/2 brown onion, topped with grated Parmesan. Cooked 25 mins 190 C fan forced. Freeze, thaw in oven makes these crispy!
Wanda P. 22 Apr
Very tasty. I made them in the past but I think I may have cooked them too long
Kathie 14 Mar
Delicious and so easy!!!!
Collin 27 Feb
They're now one of my go-to breakfast items. I have them at least once a week! I always make mine with ham but I plan to explore some other meats to see how they compare.
Emily 5 Jan
Awesome! Loved it. Cheesy and fluffy, and actually healthy.
Joanna Caldwell 20 Dec 2017
Delicious! 🙂 I’d definitely make this recipe again.
Noga Shalem T. 6 May 2016
I prepared this recipe and it was easy and the outcome very good and tasty. excellent for a saturday morning brunch
Adriana A. 28 Feb 2016
They're delicious! I make these for my teenage daughter who never seems to have time to eat a descent breakfast during the week. My husband and 21 year old love these too.