Bacon Egg & Cheese Breakfast Muffins (Gluten Free)

Bacon Egg & Cheese Breakfast Muffins

? cup cottage cheese

½ cup grated parmesan cheese

¼ cup coconut flour

? cup almond meal

1 teaspoon baking powder

½ teaspoon salt

3 tablespoons water

5 eggs, beaten

3 strips bacon, cooked until crisp, fat blotted with paper towel, then crumbled

½ cup cheddar cheese, shredded

Preheat oven to 400 F. Spray or grease muffin cups.

In mixing bowl, combine cottage cheese, parmesan cheese, coconut flour, almond meal, baking powder, salt, water, and beaten egg. Mix in crumbled bacon and cheddar cheese.

Fill muffin cups 1/2 to 3/4 full. Sprinkle muffin tops with additional shredded cheddar cheese, if desired. Bake 25 -30 minutes, until muffins are firm and lightly browned. Can be served hot or at room temperature.

Makes 12 muffins

Carbs per muffin: ~ 2g

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