Three Cheese Breakfast Puffs
1/4 cup cottage cheese
1/4 cup parmesan cheese
2 oz shredded sharp cheddar cheese
In a medium bowl, lightly beat eggs. Stir in the cheeses. Spray mini muffin tins or silicon cups with oil. Fill each cup a little higher than you would with a cake batter. Place into a preheated 350 degree oven and bake for 15-20 minutes. They will puff up and turn golden on top. Let the puffs cool 5 minutes before removing from cups. They will fall just a bit with cooling.
16 mini puffs: 42 calories each <1 carb per puff
As a breakfast for 2: 335 calories 2 g carb
I didn't add a lot of other flavors to these because I wanted to really taste the cheese. That, I got. Can't help thinking that a few green chiles would be nice. But this morning, they were excellent with my giant cup of coffee. It makes the puffs look small, but they are the size of mini muffins, I promise.
The cottage cheese makes the texture light. I love adding cottage cheese to eggs. It makes scrambled eggs all tender and yummy too. I had a recipe for those in a Diner News last year. The Parmesan cheese is the canned kind. I love fresh more, but this is a staple in my kitchen. It adds flavor and body to the eggs.
I didn't get this batch done before the hubby ran out to work, so we did have leftovers. I tried them cold, and they are even good that way. These don't deflate, so go ahead and make a batch for your brown bag--or road trip or picnic. They will travel well.
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