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Delight Gluten-Free

The authority on gluten-free living.

Cauliflower Hash Brown Egg Cups

Cauliflower Hash Brown Egg Cups

Riced cauliflower replaces hash browns in these breakfast cups. Filled with a runny baked egg and plenty of bacon. They are the perfect low-carb breakfast at the start of a busy day.

INGREDIENTS

  • 1 medium head cauliflower, cut into florets and steamed
  • 2 c. shredded cheddar
  • 14 large eggs, divided
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 3 slices cooked bacon, crumbled

INSTRUCTIONS

  1. Preheat oven to 375°. Lightly grease a 12-cup muffin tin and set aside.
  2. Drop steamed cauliflower into the bowl of a food processor and pulse until fine grains form, no bigger than the size of rice.
  3. Pour ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until cauliflower becomes completely dry.
  4. Transfer dry cauliflower to a large mixing bowl. Add cheddar, 2 eggs, garlic powder, and salt and stir to combine.
  5. Distribute mixture evenly between muffin tins, about 1/4 cup each. Use your fingers to press mixture into the sides and bottom of each cup to form nests.
  6. Bake nests for 15 to 17 minutes until edges are golden.
  7. Add a sprinkle of bacon to the bottom of each cup and crack an egg on top, being careful not to break the yolk.
  8. Return to oven and bake for 7 to 8 minutes more until eggs are just set.
  9. Sprinkle with chives, pepper, and more bacon (if desired) before serving.

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