Breakfast Cauliflower Egg Cups

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Cheddar cheese

  ½ cup, shredded or 57g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Egg

  Whole, fresh eggs

  12 medium or 528g

Directions

1. Preheat the oven to 350°F. Lightly spray a 12-hole muffin tin with cooking oil spray or grease with butter, then wipe off any excess with a paper towel.
2. Pulse the cauliflower in two batches for about 30-50 seconds until a fine 'rice' is formed, leaving a few larger pieces if necessary. Avoid over-processing to prevent forming a puree.
3. Measure out 3 cups of cauliflower rice into a microwave-safe bowl and heat for about 8 minutes until soft. Alternatively, steam over boiling water until soft. Let cool for 5 minutes.
4. Using paper towels, a tea towel, or cheesecloth, squeeze out as much liquid as possible from the cauliflower.
5. Transfer the cauliflower back to the bowl, ensuring no liquid remains. Add the whisked egg, cheeses, salt, and garlic powder. Divide the mixture into the 12 muffin holes, pressing firmly to create cups.
6. Bake for 15-20 minutes until the cheese is melted and the cups are golden. Remove from the oven, crack an egg into each cup, season with salt and pepper, and bake for another 10-15 minutes until the eggs are cooked to your liking.
7. Let the cups cool for 5 minutes before handling. Slide a knife around the edges and gently lift them out with a fork.

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