Cauliflower Hash Egg Muffins Recipe
Greetings, food lovers! Indulge in a healthy and delectable breakfast with our Cauliflower Hash Egg Muffins recipe! This low-carb dish provides a scrumptious and convenient breakfast option that will fuel your day. In just 30-35 minutes of prep time, you’ll have a delicious meal that doesn’t compromise taste for health. Try this wonderful dish once, and see how quickly it becomes one of your favorite breakfast options!
How to make these delicious Cauliflower Hash Egg Muffins?
Get ready to make a batch of these mouthwatering Cauliflower Hash Egg Muffins, just follow the simple steps listed below. This gluten-free dish is a perfect blend of healthy ingredients, creating an explosion of flavors in every bite. So, let's jump right in and create these delightful muffins that are sure to satisfy your taste buds! Trust us, with this dish, you will not miss carbs anymore!
Start your day with a burst of flavor and nutrition! Our Cauliflower Hash Egg Muffins recipe combines the goodness of cauliflower hash with perfectly baked eggs, topped with crispy grated cheese. These low-carb, delightful muffins make a healthy and keto-friendly breakfast that's both tasty and convenient. Total preparation time: 30-35 minutes.
- 1/2 cauliflower head (or 4 cups of cauliflower florets)
- 6 eggs
- 1 cup shredded cheddar cheese (or any cheese of your liking)
- 1/2 cup onion (diced)
- 1/2 cup bell pepper (diced)
- 2 tbsp oil or butter (to grease the muffin tin)
- salt and pepper (to taste)
Preheat oven to 200°C (400°F).
Line a 6-cup muffin tin with muffin cups or grease it with oil or butter to prevent the muffin from sticking to the tin.
Pulse the cauliflower florets in a food processor until they resemble rice.
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for 5-6 minutes or until softened.
Add the cauliflower rice to the skillet, season with salt and pepper, and cook for an additional 5-6 minutes, stirring occasionally.
Divide the cauliflower hash mixture among the muffin cups, filling them about 2/3 full.
Pro Tip: (optional) If you like the cauliflower crust to be crispier and crunchy, after preparing the mixture in the muffin tin, bake it for around 10 minutes before cracking the eggs into the cups. This will add some additional time to the process, but if you like it crunchy, the additional 10-minute wait would be worthwhile!Crack an egg into each muffin cup, and sprinkle with grated cheese. Put it back in the over and bake for 15-20 minutes or until the eggs are set to your liking.
Let the muffin cups cool slightly before removing them from the tin. And enjoy!