Breakfast can often be a neglected meal for those of us on the go. But what if we made it easier by grabbing one of these high fat and delicious 20 grams of protein breakfast "Muffins"? With a little weekend prep you can have 20 of these puppies sitting in the fridge for a grab and go or grab and re-heat breakfast during the week!
SET YOUR OVEN TO 350F
- 10 Large Eggs
- 2 Cups Cottage Cheese
- 4 Cups Shredded Cheese (1 pound)
- 1 Cup Diced Ham
- 6 slices of bacon (cooked and crumbled)
- 1/4 Cup coconut flour
- 1 4oz Can Diced Green Chilies (drained)
- 2 tsp Onion Powder
- 1 tsp Baking Powder
Mix together your eggs, cheese and cottage cheese in a large mixing bowl
Mix in your bacon, ham and chilies (or any other fillings you might want to add really.)
Mix in the coconut flour and baking powder. This will hold them together better and give a little bit of fiber as well.
Scoop into a muffin pan and toss into the oven at 350 degrees for 25 minutes. Leave a little room as they tend to rise up while they cook, but sink back down when they cool.
Remove from the oven and allow to cool, or pop out of the pan as quick as you can. This recipe made 20 in my muffin pan, but different sizes might yield different results. You can also cook this batter in one big pan if you're making it for a larger gathering instead of a meal prep situation.
Enjoy! These can be eaten cold, or tossed in a toaster oven or microwave for a quick meal on the go!
If that Sodium intake has you a little cautious to try these, remember that on a low carb diet your insulin levels will drop and cause the kidneys to excrete more sodium than when on a high carb diet, which causes the kidneys to retain sodium. When following a Low carb diet, some people may even experience dizziness and being lethargic from not getting ENOUGH sodium.