Riced cauliflower replaces hash browns in these breakfast cups. Filled with a runny baked egg and plenty of bacon. They are the perfect low-carb breakfast at the start of a busy day.
Looking for more? Try our Loaded Cauliflower Breakfast Bake!
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- Yields:
- 1 dz.
- Prep Time:
- 15 mins
- Total Time:
- 55 mins
- Cal/Serv:
- 184
Ingredients
- 1
medium head cauliflower, cut into florets and steamed
- 2 c.
shredded cheddar
- 14
large eggs, divided
- 1 tsp.
garlic powder
- 1 tsp.
kosher salt
- 3
slices cooked bacon, crumbled
Finely chopped chives (optional), for serving
Freshly ground black pepper, for serving
Directions
- Step 1Preheat oven to 375°. Lightly grease a 12-cup muffin tin and set aside.
- Step 2Drop steamed cauliflower into the bowl of a food processor and pulse until fine grains form, no bigger than the size of rice.
- Step 3Pour ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until cauliflower becomes completely dry.
- Step 4Transfer dry cauliflower to a large mixing bowl. Add cheddar, 2 eggs, garlic powder, and salt and stir to combine.
- Step 5Distribute mixture evenly between muffin tins, about 1/4 cup each. Use your fingers to press mixture into the sides and bottom of each cup to form nests.
- Step 6Bake nests for 15 to 17 minutes until edges are golden.
- Step 7Add a sprinkle of bacon to the bottom of each cup and crack an egg on top, being careful not to break the yolk.
- Step 8Return to oven and bake for 7 to 8 minutes more until eggs are just set.
- Step 9Sprinkle with chives, pepper, and more bacon (if desired) before serving.
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