Cauliflower 🍳 Cups w 🥓, Garlic, Cheddar & Goat 🧀 & Chives
I love eggs in the morning, but don’t often have time to make them during the week. So these are a supah tasty, healthy way to have a quick and yummy brekkie without spending hours in the kitchen.
I like to make them on a Sunday night as meal prep for the week. They’re also a nice way to sneak more veggies into your breakfast, as cauliflower stands in for hash brown potatoes, making them low-carb, as well. And the best part? You won’t even miss (or notice) the lack of potatoes! Here’s what you’ll need:
• 1 head of cauliflower cut into florets & steamed (Alt: Many markets sell fresh, riced cauliflower. So if pressed for time, just buy that & steam!) • 2 cups shredded 🧀: I used goat & cheddar, use whatever you like • 14 large 🥚 • 2 teaspoons garlic 🧄 powder • 1 teaspoon herbal sea salt / sea salt • 6 slices cooked/crumbled 🥓, or bits • 2 tablespoons chopped chives • Ground black pepper • Truffle oil (Cause I do like to work that into almost everything ;)
Preheat oven to 375°. Lightly grease a 12-cup muffin tin (I use truffle oil, for added flavor!)
Drop your steamed cauliflower into a food processor and pulse until fine. If you’re using a bag of riced cauliflower, just steam per directions on bag.
Pour ground cauliflower onto paper towels or cheese cloth and twist, to wring out liquid. Do this multiple times until cauliflower becomes fairly dry (this is key, for it to be able to brown/crisp. I think it took me 5-6 rounds of paper towels!)
Transfer dry cauliflower to a large mixing bowl. Add cheddar, 2 eggs, garlic, half the bacon and half of the chives, along with the herbal sea salt. Stir to combine.
Distribute mixture between muffin tins. Use your fingers to press mixture into the sides and bottom of each cup, to form a bit of a nest.
Bake 16-18 minutes, or until edges are golden.
Now sprinkle the rest of the bacon in each cup & crack an egg on top (try not to break the yokes!). Then crumble your remaining chives and a little bit of crumbled cheese on top of all.
Return to the oven and bake for another 7-10 minutes, until the eggs look like they’ve just set. Enjoy!
PS If you can’t eat them all within a few days, they freeze well: Just put them in a Ziploc in the freezer and defrost on a lower temp in your microwave for a quick, protein-rich, low-carb breakfast!
