Cauliflower Egg Muffins
Cauliflower Egg Muffins made with cauliflower rice! With 6 grams of protein & 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.
Prep Time10 minutes mins
Cook Time22 minutes mins
Total Time32 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6 muffins
Calories: 33kcal
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.
- 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.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Serving: 1muffin | Calories: 33kcal | Carbohydrates: 0.7g | Protein: 6.2g | Fat: 0.2g | Sodium: 96.2mg | Fiber: 0.3g | Sugar: 0.7g