RECIPE SUMMARY
Cauliflower Breakfast Cups
Makes 4 Servings: Counts towards ½ cup Vegetables, ½ Dairy Option, 1 Egg, ½ Egg White, 1½ oz. Meat
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with olive oil spray.
Place the cauliflower florets into a food processor and pulse for 4 to 6 seconds until the florets are riced.
Spread the riced cauliflower onto the prepared baking sheet and roast in the oven for 10 to 12 minutes and then reduce heat to 365°F.
Remove the cauliflower from the oven and place back into the food processor. Add the spices, egg whites, and spinach; pulse for 5-7 seconds until evenly blended.
Take a muffin tray and line each tin with parchment paper, pressing cauliflower into the sides of each tin to form a cup.
Add 1 tbsp. sausage and press until even, add a sprinkle of feta, and crack 1 egg in the cup. Repeat steps for remainder cups.
Place in the oven on the middle rack for 8-12 minutes until eggs are cooked to preference.
Ingredients
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with olive oil spray.
Place the cauliflower florets into a food processor and pulse for 4 to 6 seconds until the florets are riced.
Spread the riced cauliflower onto the prepared baking sheet and roast in the oven for 10 to 12 minutes and then reduce heat to 365°F.
Remove the cauliflower from the oven and place back into the food processor. Add the spices, egg whites, and spinach; pulse for 5-7 seconds until evenly blended.
Take a muffin tray and line each tin with parchment paper, pressing cauliflower into the sides of each tin to form a cup.
Add 1 tbsp. sausage and press until even, add a sprinkle of feta, and crack 1 egg in the cup. Repeat steps for remainder cups.
Place in the oven on the middle rack for 8-12 minutes until eggs are cooked to preference.