Cauliflower Egg Muffins
Cauliflower Egg Muffins made with cauliflower rice! With six grams of protein and less than one gram of carbs, these egg muffins make a nutritious make ahead breakfast you can take with you on-the-go!
Servings: 6 muffins
Ingredients
- 10 egg whites
- 1/3 cup red bell pepper chopped
- 1/2 cup baby spinach shredded
- 1/2 cup riced cauliflower frozen
- 1/4 tablespoon garlic powder
- 1 tablespoon unsweetened almond milk or milk of choice
- 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.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1muffin | Calories: 34kcal | Carbohydrates: 2g | Protein: 6g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 93mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 18mg | Calcium: 13mg | Iron: 0.2mg