These Cauliflower Cups are designed to be a snack, but you can turn them into breakfast by adding more eggs to the mixture and cooking them in a regular muffin pan.
Ingredients
- cauliflower rice: 1.5 cup (fresh)
- diced onion: 0.25 cup (fresh)
- shredded pepper jack cheese: 0.5 cup
- dried oregano: 0.5 tsp
- dried basil: 0.5 tsp
- salt: 0.5 tsp
- large egg: 1 piece (lightly beaten)
Metric Conversion
Stages of cooking
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Preheat oven to 350°F.
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Combine all ingredients in a large mixing bowl and stir to incorporate.
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Scoop mixture into the wells of a mini muffin tin and pack lightly.
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Bake 30 minutes or until cups start to crisp. Allow to cool slightly and remove from tin.
