Cauliflower Hash brown Egg Cups

Servings: 6

Cook time: 20

INGREDIENTS

1 large head cauliflower, remove stalk and leaves, cut into florets, riced
1 extra large egg, whisked
1 Cup Mozzarella cheese
1 Tsp Salt, to taste
ground pepper, to taste
1/2 Tsp Garlic powder
12 Eggs
Pinch Chili flakes, to taste

1 large head cauliflower, remove stalk and leaves, cut into florets, riced
1 extra large egg, whisked
1 Cup Mozzarella cheese
1 Tsp Salt, to taste
ground pepper, to taste
1/2 Tsp Garlic powder
12 Eggs
Pinch Chili flakes, to taste

step #1

Start by preheating your oven to 350°F. Pulse the cauliflower florets until rice-like texture forms. Do not over process the cauliflower or it will form a puree. Measure 3 cups of the rice and place in microwave-safe bowls. Heat for 5-8 minutes or until soft. Alternatively, steam rice over a pot of boiling water. Remove and let cool for 5 minutes.

step #2

In a large bowl, combine rice, whisked egg, cheese, salt, and garlic powder.

step #3

Pour mixture evenly in non-stick muffin tray and press mixture firmly into cups to create a nest.

step #4

Bake for 15-20 minutes or until the cups are golden brown ad the cheese has melted. Remove from oven and crack an egg into each cup. Place tray back in the oven and bake for another 10-15 minutes or until the yolk is cooked to your liking and the egg whites are no longer translucent.

step #5

To ensure the cups don’t fall apart, let cool for 5 minutes. Carefully slide a knife around the edges to pop out the cup. Plate and garnish with salt, pepper, and chili flakes to taste.

step #6

Ready to serve!
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