Cottage Cheese And Egg Muffins With Cheddar Recipes

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COTTAGE CHEESE AND CHEDDAR MUFFINS



Cottage Cheese and Cheddar Muffins image

Muffins with a good amount of cheese! I hope to make these today to use up the cottage cheese in the fridge.

Provided by Kitchen__Princess

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 7

1 egg
3/4 cup water
1 cup cottage cheese
1 cup self-raising flour
1 teaspoon salt
1 cup grated cheddar cheese
2 tablespoons grated parmesan cheese

Steps:

  • Mix togehter all ingredients except parmesan until just combined.
  • Spoon into well greased muffin pans and sprinkle with parmesan.
  • Bake at 190 C 12-15 minutes.

Nutrition Facts : Calories 102.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 30.9, Sodium 474.3, Carbohydrate 8.4, Fiber 0.3, Sugar 0.2, Protein 6.4

CREAMY COTTAGE CHEESE SCRAMBLED EGGS



Creamy Cottage Cheese Scrambled Eggs image

A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.

Provided by Kitchen Kitty

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon butter
4 eggs, beaten
¼ cup cottage cheese
ground black pepper to taste
1 teaspoon chopped fresh chives, or to taste

Steps:

  • Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
  • Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 1.9 g, Cholesterol 391.5 mg, Fat 17 g, Fiber 0.1 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 295 mg, Sugar 0.9 g

COTTAGE CHEESE AND EGG MUFFINS WITH CHEDDAR



Cottage Cheese and Egg Muffins With Cheddar image

Make and share this Cottage Cheese and Egg Muffins With Cheddar recipe from Food.com.

Provided by TLB117

Categories     Breakfast

Time 35m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 10

2/3 cup low fat cottage cheese
1/4 cup grated parmesan cheese
1/4 cup whole wheat flour
2/3 cup flax seed meal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup egg substitute
3 tablespoons water
1/2 cup sharp cheddar cheese
2 tablespoons sliced green onions

Steps:

  • Preheat oven to 400°F.
  • In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
  • Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
  • Divide batter between six muffin cups.
  • Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.).
  • Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

Nutrition Facts : Calories 148.6, Fat 8.7, SaturatedFat 2.8, Cholesterol 12, Sodium 345.1, Carbohydrate 6.8, Fiber 3, Sugar 0.5, Protein 11.6

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