Cauliflower Egg Muffins made with cauliflower rice! With 6 grams of protein and less than 1 gram of carbs, these egg muffins make a nutritious make ahead breakfast you can take with you on-the-go! Paleo + Gluten Free + Low Calorie
If you've been a long time reader, then you know my love of egg muffins runs far and deep.
I have a special relationship with egg muffins because many years ago they were my first breakfast hacks ever made.
Now you see them all over Pinterest and across internet land like they're no big deal.
Before I became a nutritionist {student} and full time freelancer, I was hustling through traffic to sit in a cubicle all day. I just realized how much I don't miss those Office Space days.
That hour commute meant no time for breakfast which meant breakfast was usually a protein shake on the commute. But humans aren't means to live off protein shakes, they need real food!
An invaluable lessons I learned during my 80 pound weight loss was how critical it was to eat protein for breakfast everyday to keep the weight off.
Protein fills you up. Protein doesn't give you the sugar high you get from eating carbs alone and lean protein builds strong bones and muscles.
So, yes! Protein packed egg muffins became my on-the-go breakfast solution and it's still one of my favorite breakfasts to this day!
Today I have another fun filled egg muffin for you with a secret ingredient. Cauliflower Rice!
You may remember at the beginning of the year, I discovered cauliflower rice at Target and put it in a Cauliflower Kale Frittata (P.S. Have you tried that? It's really good!).
Since then I've been a little  cauliflower rice crazy. I've seen it in a lot of other stores so keep your eye out because it is a huge time savior for making anything with cauliflower especially these awesome Cauliflower Egg Muffins!
Unlike my regular egg muffins, the Cauliflower Egg Muffins set up a little better because the cauliflower acts like a flour making it a more stable muffin.
But who cares about stability really? They're freaking delicious and that's all that matters!
Not only that, one of these Cauliflower Egg Muffins has 33 calories, has less than one gram of carbs and 6 grams of protein. For that, you can easily eat two or three. Breakfast is served!
Don't like cauliflower? Not to worry! You can't taste it at all!
Great nutrition, delicious tasting and EASY to make. Make a batch over the weekend and you've got healthy breakfast prepped for the week ahead.
And that, friends is how you get a good protein packed breakfast!
Cauliflower Egg Muffins
Ingredients
- 10 egg whites
- 1/4 cup red bell pepper chopped
- 1/4 cup baby spinach shredded
- 1/4 cup uncooked riced cauliflower
- 1/4 tablespoon garlic powder
- 1 tablespoon unsweetened almond milk
- Salt and pepper to taste
Instructions
- Preheat oven to 325 degrees F. Prepare a muffin tin by spraying with nonstick cooking spray.
- In a small bowl, whisk together eggs, garlic powder, almond milk, salt and pepper.
- Add the cauliflower rice to the muffin cavities dividing evenly, then layer the bell pepper on top.
- Add the egg mixture to the cavities then the shredded spinach on top.
- Bake at 325 degrees F for 22-25 minutes until the centers are set and edges are slightly browned.
- Use a small baking spatula to gently lift muffins from the baking pan, set on a wire rack to cool a few minutes then enjoy or store in a plastic container in the refrigerator up to 1 week.
Video
Notes
- To freeze, wrap each egg muffin in plastic wrap then wrap in foil. When ready to eat, thaw and microwave 30-60 seconds. Freeze up to 30 days.Â
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Can you make these with the whole egg? And regular milk?
Yes, but note the calories increase when using whole eggs instead of egg whites and the protein decreases. Egg whites to whole eggs means you reduce the egg whites by half to replace with whole eggs. Not having that additional egg white significantly reduces the protein. I work to keep my recipes balanced with nutrition and replacing with whole eggs means they may not be as balanced now. For the milk yes, you can always swap dairy free for regular milk in recipes.