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Cheesy Cauliflower Breakfast Egg Cups

Cheesy Cauliflower Breakfast Egg Cups

Print Recipe
Prep Time 6 hours 54 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 209
Author Alyssia Sheikh

Ingredients

  • 4 cups cauliflower florets
  • 5 eggs
  • 1 cup shredded cheddar cheese
  • ¼ cup basil chopped
  • 1 cup cherry tomatoes halved
  • ¼ tsp oregano salt & pepper

Instructions

  • 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 cauliflower breakfast egg cups (4 servings).

Notes

*Per serving of 8 cauliflower breakfast egg cups: 6g net carbs.

Nutrition

Serving: 8mini egg cups | Calories: 209kcal | Carbohydrates: 9g | Protein: 20g | Fat: 11g | Fiber: 3g | Sugar: 4g