Cauliflower Egg Cups
Posted by : Dr Michele Summers Colon
- Food Type : Eggetarian
- Cook Time : 00:25
- Cuisine : Other
How to make Cauliflower Egg Cups
PROTEIN-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.