CAULIFLOWER CRUST EGG CUPS RECIPE
These cauliflower crust egg cups made from cheese, eggs, cauliflower, broccoli, and a bunch more greens give you a healthy on-the-go filling dish.
Provided by Carter Côté
Categories Baked
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
- Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
- Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
- Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
- Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
- Bake for 20 to 30 minutes, or until the crust turns golden brown.
- Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice.
- Bake an additional 15 to 20 minutes or until eggs are cooked through.
- Allow to cool slightly before serving.
- Enjoy!
Nutrition Facts : Carbohydrate 6.53g, Cholesterol 165.58mg, Fat 8.75g, Fiber 2.11g, Protein 10.31g, SaturatedFat 3.14g, ServingSize 6.00 Piece, Sodium 355.82mg, Sugar 0.00, UnsaturatedFat 3.87g
CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY
Here's what you need: cauliflower, salt, olive oil, garlic powder, onion, parmesan cheese, salt, pepper, eggs, tomato, fresh basil, fresh spinach, broccoli, cheddar cheese
Provided by Crystal Hatch
Categories Appetizers
Yield 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (200°C).
- Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
- Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
- Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
- Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
- Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
- Bake for 20-30 minutes, or until the crust turns golden brown.
- Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
- Bake an additional 15-20 minutes or until eggs are cooked through.
- Allow to cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 176 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams
CAULIFLOWER-CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions
Provided by Olivia Blum
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
- Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
- Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
- Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
- Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
- Bake for 15-18 minutes, until golden. Set aside to cool.
- Reduce oven temperature to 375°F (190°C).
- In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
- In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
- Add the spinach and cook until wilted.
- Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
- Bake for 45 minutes, or until quiche is set and slightly golden.
- Let cool for 15 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 11 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, broccoli, shredded cheddar cheese, bell pepper, onion, mushroom, asparagus, bacon
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚F (180˚C).
- Fill a greased muffin tin with your favorite combination of fillings or use the ones we did!
- Whisk eggs in measuring cup and fill up each tin.
- Sprinkle with salt and pepper.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 113 calories, Carbohydrate 0 grams, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams
CAULIFLOWER PIZZA CRUST RECIPE BY TASTY
Here's what you need: cauliflower, dried oregano, garlic powder, red pepper flakes, sea salt, shredded parmesan cheese, large egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450˚F (240˚F). Line a baking sheet with parchment paper.
- Add the cauliflower to the bowl of a food processor and pulse until it becomes the size of rice. Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes, or until it begins to steam. Remove the cauliflower and place on a clean kitchen towel. Wrap the towel around it and squeeze out as much liquid as possible; wait for the cauliflower to cool a bit if it's too hot to handle.
- Transfer the cauliflower to a large bowl and add the oregano, garlic powder, red pepper flakes, salt, Parmesan, and egg. Stir to combine.
- Transfer the mixture to the baking sheet and use your hands to form it into a round disk, ½-inch (1 cm) thick and 10-inches (25 cm) in diameter. Bake for 25-30 minutes, or until the crust begins to brown.
- Top the crust with your desired toppings and bake for another 10 minutes.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 19 grams, Fat 7 grams, Fiber 7 grams, Protein 15 grams, Sugar 6 grams
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