1/2 cup almond meal (dry)
1/2 cup raw hemp seed (dry)
1/2 cup finely-grated Parmesan cheese (dry)
1/4 cup flax seed meal (dry)
1/4 cup nutritional yeast flakes (dry)
1/2 tsp. baking powder (dry)
1/2 tsp. Spike Seasoning (dry)
1/4 tsp. salt (dry)
6 eggs, beaten (wet)
1/2 cup reduced-fat cottage cheese (wet)
1/3 cup thinly sliced green onion (wet)
1. Preheat oven to 375F/190C. Spray baking cups or muffin pan with non-stick spray or olive oil.
2. In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt. In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions. Mix the wet ingredients into the dry ingredients.
3. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups. Bake for 25-30 minutes, or until the muffins are firm and nicely browned.
4. These Flourless Egg and Cottage Cheese Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven.