The almond flour helps gives them their bread-like texture. The kiddos will love these, too. They make a perfect portable breakfast to pack and take along with you to eat in the car or on the run and can easily be made ahead of time. You can switch them up and make them your own by substituting sausage for bacon, or toss in some diced sauteed peppers and onions, add different cheeses, or whatever your little heart desires. I love these little bites and plan to start taking them with me to work so I can take a break from my daily yogurt for breakfast. They are ridiculously easy to make. I love them and hope you do too. Check out the photos and recipe below. Enjoy!
P.S. - Honeyville has lowered prices on their blanched almond flour! You will be pleasantly surprised! Check it out ---> NEW LOWER PRICED ALMOND FLOUR
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.