Combine a cheesy egg breakfast with the freshness of a lunchtime salad to make these savory brunch bites! They’re so easy—mix your ingredients, add toppings, and bake in muffin tins. They’re like adorable, crust-less, mini quiches! Best of all, one serving of these beauties has an entire serving of cauliflower snuck inside!
1/4 cup basil chopped
4 cups cauliflower florets
1 cup cherry tomatoes halved
1/4 tsp oregano
pepper, to taste
salt, to taste
1 cup shredded cheddar cheese
Preheat oven to 350°F (180°C).
Process cauliflower until it’s finely ground like couscous.
In a bowl, whisk eggs. Add cheese and cauliflower. Mix to combine.
Season with salt, pepper, and oregano.
Lightly spray muffin tin (I used mini muffin tins!) and fill with mixture.
Decorate with basil leaves, cherry tomatoes, or your favorite toppings.
Bake 15-20 minutes.
Allow to cool, serve, and enjoy!
Yields ~32 mini muffins
9g total carbs | 3g fiber | 6g total carbs
Serving: 8 muffin serving