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+ servings

Riced Cauliflower Egg Cups

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


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.


Calories: 341kcal | Carbohydrates: 34g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 261mg | Sodium: 469mg | Fiber: 10g | Sugar: 3g