CHEESE EGG MUFFINS
1/2 pound fresh mushrooms (sliced)
4 green onions chopped
1/2 cup butter; plus 1 Tbs butter
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
4 cups shredded cheddar cheese
2 cups small-curd cottage cheese
1. Saute the mushrooms and onion in tablespoon of butter. Combine the flour, baking powder and salt. In another bowl combine eggs and cheeses. Melt remaining butter, add to egg mixture. Mix in dry ingredients along with mushrooms and onion.
2. Fill greased muffin pan 3/4 full. Bake 350 degrees for 35-40 minutes or until a knife inserts clean.
Note from Paula: These are great fresh and you can also keep them in the fridge and reheat them for a fast breakfast. I didn't freeze them, but I think they would freeze. You could have them available even longer for that high protein fast breakfast.