Greetings! It’s hard to believe that Memorial Day weekend is upon us already. I’m so excited to be back guest posting at Honeyville again and sharing another delicious low carb, grain and gluten free recipe from Gourmet Girl Cooks. My blog features recipes that are low carb, grain and gluten free, and contain no added sugar.
Easy Breakfast Bites
Makes 2 dozen
Olive oil or coconut oil spray
4 large eggs, lightly beaten
1/4 cup cottage cheese
1/3 cup cream or milk
1/2 cup Honeyville blanched almond flour
2 Tablespoons finely grated Parmesan cheese (powdery style)
Salt and freshly ground black pepper, to taste
2/3 cup shredded sharp cheddar cheese
8 strips crisp cooked bacon, crumbled
- Preheat oven to 350 degrees F. Lightly spray or grease a 24 cup mini muffin pan with olive oil or coconut oil spray; set aside.
- Combine eggs, cottage cheese and cream in a 4-cup glass measuring cup or medium size mixing bowl. Add almond flour, Parmesan, and salt and pepper, to taste; whisk together until blended. Divide cheddar cheese evenly between mini-muffin cups. Divide crumbled bacon evenly and add on top of cheese. Pour or spoon batter mixture evenly among muffin cups. Top with a pinch of additional cheese, if desired. Bake for 18 to 20 minutes or until golden brown and puffed. Makes 2 dozen.
*Note: Using a glass measuring cup instead of a bowl to mix batter helps make it easy and neat to pour egg mixture into mini muffin cups.