Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta

Cottage Cheese and Egg Muffins with Mushrooms and Feta are a perfect breakfast. They’re low-carb and high protein with a gluten-free option.

8 oz. cremini mushrooms, diced into 1/4 inch pieces
2 tsp. olive oil
1/3 cup low fat cottage cheese
1/4 cup Parmesan cheese
1/4 cup white whole wheat flour
2/3 cup almond meal
1 tsp. baking powder
1 tsp. Spike Seasoning
4 eggs, beaten
3 T water
1/2 cup crumbled feta
2 T sliced green onions

View the full recipe at Kalyn’s Kitchen →