500g Cottage Cheese
3 Egg Whites
1/4 Cup Milk (you can use Buttermilk if you have it)
1/4 Cup Plain Flour
1 tsp. Baking Powder
1/4 tsp. Salt
2 Cups Sharp Cheddar Cheese, grated
5 Slices Bacon Short Cuts (or equivalent in whole rashers), diced and cooked
1/2 Onion, diced and cooked
Place cottage cheese in a food processor and process until smooth. Â Transfer to a large bowl.
Beat egg whites until foamy (in processor or with mixer).
Add next 5 ingredients and process until smooth.
Add egg mixture to cottage cheese. Stir in shredded cheese, bacon and onions.
Pour into large greased muffin tins, filling 2/3 full. Bake 12-15 minutes or until edges are lightly browned.
The recipe suggests it will make about 10 muffins, but we must have different sized muffin tins or something, because mine made 17 and I filled them way past 2/3 full.
You can cook the bacon and onion together in a pan, or use the microwave as I did.
If cooking for adults, why not add green onions, capsicums, or mushrooms to flavour it up a bit?
They are handy to have in the freezer for a quick breakfast.
Donâ€™t forget to include an ice-pack in your lunch box to keep these cool, remember, they are egg!
Source: Â http://www.30daygourmet.com/