Step 1

Preheat oven to 375F/190C.

Step 2

Spray baking cups or muffin pan with non-stick spray or olive oil.  (I’ve only used Silicone Baking Cups (affiliate link) for this, but I think it might work okay in well-sprayed metal muffin pans. The muffin cups I used are just over 2 inches inches across, so if you use a larger size you’ll get less muffins and may need to cook them slightly longer.)

Step 3

In a medium-sized bowl, mix together the almond flour, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt. (affiliate links)

Step 4

In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions.

Step 5

Mix the wet ingredients into the dry ingredients.

Step 6

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.

Step 7

Bake for 25-30 minutes, or until the muffins are firm and nicely browned.

Step 8

These Flourless Egg and Cottage Cheese Savory Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven.