Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 12
Calories: 197
These tasty low carb bacon egg and cheese muffins can be made ahead for a week of breakfasts on the go. Much healthier than the fast food chain sandwiches.
Print Recipe
Preheat oven to 350°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 ½ to ¾ 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.
You can easily change the taste of these muffins by using a different cheese or substituting another meat like ham for the bacon.
Ricotta cheese is a great sub for cottage cheese on hand.
Serving: 1muffin | Calories: 197 | Carbohydrates: 4g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Calcium: 280mg | Iron: 1.1mg
Net Carbs:
2
g
|
% Carbs:
4.1
%
|
% Protein:
30.9
%
|
% Fat:
64.9
%
|
SmartPoints:
6
Values
Array
(
[serving_size] => 1
[calories] => 197
[carbohydrates] => 4
[protein] => 15
[fat] => 14
[saturated_fat] => 6
[polyunsaturated_fat] => 1
[monounsaturated_fat] => 3
[cholesterol] => 100
[sodium] => 600
[potassium] => 84
[fiber] => 2
[sugar] => 1
[vitamin_a] => 300
[calcium] => 280
[iron] => 1.1
[serving_unit] => muffin
)
© LowCarbYum.com
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.