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Riced Cauliflower Egg Cups

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Riced Cauliflower Egg Cups

1 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: egg cups, gluten-free, riced cauliflower, vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 341kcal


  • 1 medium cauliflower
  • 5 large egg
  • 4 ounce cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 4 medium orange


  • Spray muffin tin with cooking spray, set aside. Preheat oven to 350 degrees.
  • Roughly chop cauliflower. Toss into a blender and blitz in a food processor until it resembles a fine grain, like couscous or rice.
  • Whisk eggs in a bowl.  Add grated cheese, cauliflower, salt and pepper.
  • Fill muffin cups with egg mixture.
  • Bake for 15-20 minutes or until firm to touch. Allow to cool for 5 minutes before serving with orange wedges.
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Calories: 341kcal | Carbohydrates: 34g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 261mg | Sodium: 469mg | Fiber: 10g | Sugar: 3g

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