Breakfast Egg Muffins - Cauliflower Cheese
These breakfast egg muffins with cauliflower and cheese are an easy make-ahead breakfast or snack option packed with protein and veggies.
Nutrition Facts
Ingredients
Instructions
Watch the quick recipe video before you get started, scroll up a little to find it
Check the notes at the bottom of the recipe for little bits of extra info and help
Roughly chop cauliflower or use cauliflower rice
If using cauliflower, Blitz in a food processor until resembles a fine grain, like couscous, or use cauliflower rice
Whisk eggs
Add cheese and cauliflower
Season with salt and pepper if required
Fill greased muffin cups with egg mixture
Decorate with spinach leaves or cherry tomatoes if desired
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Continue Reading at Mykidslickthebowl →Chef's Notes
Grease your muffin tin with a brush of oil, butter or with cooking spray.
I store my Egg Muffins in airtight containers in the fridge for up to 4 days. They also freeze well for up to four months.
In this recipe I have provided just one flavour idea, however, when it comes to egg muffins your imagination can run wild. You could try: Capsicum/Bell peppers, broccoli florets or broccoli rice, ham, sausage, bacon, mushroom, onion, grated potato or sweet potatoes and fresh herbs.
You can either enjoy these egg muffins hot out of the oven, chilled from the fridge or reheat them in either a microwave or air fryer.
Although I call these breakfast egg muffins egg muffin cups are great in lunchboxes too!
Cauliflower or cauliflower rice: when I can't be bothered making my own cauliflower rice or when cauliflower is out of season I use frozen cauliflower rice
Grated cheddar cheese: This can be substituted for your favourite cheese, parmesan cheese or feta are nice too.
Optional: Onion powder: I love the flavor onion powder gives to these egg muffins cups, garlic powder is also nice.
Optional Baby Spinach leaves and cherry tomatoes
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