invisiblePageTitleGoesHere

Cauliflower Crust Egg Cups

Ingredients:

1 head cauliflower, medium-large

1 teaspoon salt

1 tablespoon olive oil

1 teaspoon garlic powder

1/3 cup onion, diced

1/2 cup parmesan cheese, grated

salt, to taste

pepper, to taste

6 eggs, whisked, separate into a batch of 2 and a batch of 4

Toppings:

diced tomato

finely diced onions

Finely diced jalepeno or bell pepper

fresh basil

fresh spinach

broccoli

cheddar cheese

Directions:

Preheat oven to 375°F (200°C).

Using a food processor or a cheese grater, grate the cauliflower until fine or “riced.”

Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.

Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.

Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.

Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.

Bake for 20-30 minutes, or until the crust turns golden brown.

Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice.

Bake an additional 15-20 minutes or until eggs are cooked through.

Notes:

Allow to cool slightly before serving.

These are a great high-protein breakfast treat. Stick them in the mocrowave for 30 seconds to warm them back up.