Cauliflower Egg Cups

 

I made this recipe for lunch, and it was great. I like calling them egg cups rather than egg muffins, given that there’s no flour, but that’s just me. I liked the amount of cauliflower hidden in here! 

The recipe calls for ricing a head of cauliflower, but I used a bag of riced cauliflower straight from the freezer, without even thawing it and wringing out the water, and it turned out great, so I encourage the lazy approach. I got 14 muffins from this recipe and baked them in two batches, 25 minutes each time. I froze about half of them for later. 

This would be great served with a salad, like this kohlrabi and cabbage salad with maple lemon dressing, a rainbow carrot salad, or a simple green salad. 

1 large cauliflower (or about 3 cups riced cauliflower) 

6 oz. diced ham 

½ cup baby spinach 

½ cup finely chopped onion 

5 eggs, beaten 

½ tsp. garlic powder 

1 cup shredded lactose-free cheddar 

kosher salt 

1 pinch cayenne pepper 

freshly ground black pepper 

Preheat oven to 375 °F. Grease a silicone muffin pan and set it aside on a baking sheet. 

On a box grater or in a food processor, grate cauliflower and transfer to a large bowl. Place cauliflower in paper towels or cheesecloth and wring out any excess water. 

Add eggs, cheddar cheese, garlic powder and whisk until combined. Fold in cheddar cheese, ham, spinach and onion. Fill each cavity of the muffin pan about two-thirds full. Bake for about 20-25 minutes, or until lightly golden.