Step-1PROTEIN-RICH BREAKFAST RECIPE:
Calories: 88 (per egg cup)
Protein: 8 g
Carbs: 2.2 g
Fat: 5.4 g
Cauliflower Egg Cups
• Process a whole head of cauliflower (stalk and leaves removed) in two batches until it resembles a ‘rice.’ A couple pulses for about 30 seconds, you should end up with just over 3 cups of cauliflower rice.
• Pour the ‘rice’ into a microwave safe bowl and heat through for a good 8-10 minutes. Alternatively lightly steam until it becomes soft and, well, smushy. (You may have around 1/2 cup left over, which you can save for later.)
• Squeeze as much liquid as you can out of your cauliflower, or the cups will be soft and may fall apart after baking. You can use paper towels, a cheesecloth or a tea towel just make sure you squeeze out as much liquid as you can.
Once the cauliflower is dry, add your egg, cheeses and seasonings and mix to form a ‘dough.’
Spoon them into your lightly greased muffin trays, and press them down to form cups.
Bake them in your oven until they’re golden. Remove from the oven; break your eggs into each cup, and return to your oven for about 15 minutes or until the whites are set and the yolks are to your liking.