Best Healthy Cauliflower Breakfast Muffins Recipes

Cauliflower Breakfast Muffin image

Provided by plutosbowl8

Categories Breakfast

Time 45m

Yield 12 cup, 6 serving(s)

Number Of Ingredients 7

2 1/2 cups finely diced cauliflower (in food processor)
1/2 cup southwest Egg Beaters egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked jimmy dean turkey sausage
2 cups grated sharp cheddar cheese or 2 cups your favorite cheese
2/3 cup diced mushroom (optional)

Steps:

Preheat oven to 375 degrees.
Cook Turkey Sasuage and set aside.
Place muffin liners in a 12 muffin tin and coat liners with non-stick spray.
In a medium size mixing bowl, combine all ingredients except jalapenoes.
Divide mixture evenly beween muffin liners and place jalapeno slice on top of each muffin (if desired).
Bake for 30 minutes or until golden brown.

Nutrition Facts : Calories 284.2, Fat 23.5, SaturatedFat 11.7, Cholesterol 61.5, Sodium 688.9, Carbohydrate 3.7, Fiber 0.9, Sugar 1.1, Protein 14.8

Healthy Cauliflower Breakfast Muffins image

Provided by Patsy Oburn @Patssy

Number Of Ingredients 10

1 large cauliflower
6 ounce(s) ham, diced
1/2 cup(s) baby spinach
1/2 cup(s) onion, finely chopped
5 large eggs, beaten
1/2 teaspoon(s) garlic powder
1 cup(s) cheddar, shredded
1/4 teaspoon(s) kosher salt
pinch(es) cayenne pepper
1/4 teaspoon(s) pepper, fresh ground

Steps:

Preheat oven to 375 degrees F. Grate cauliflower or food processor, into rice size. (cauliflower rice) Turn the cauliflower rice onto paper towels or cheesecloth and wring out any excess water.
In large bowl, add eggs, cheddar cheese, garlic powder and whisk until combined. Fold in cheddar cheese, ham, spinach and onion. Fold in the cauliflower rice.
Grease muffin tin, unless non-stick, then fill each one about 2/3 full.
Bake for about 20-25 minutes, or until lightly golden.

Cauliflower Crust Egg Cups Recipe by Tasty image

Provided by Crystal Hatch

Categories Appetizers

Yield 6 cups

Number Of Ingredients 14

1 head cauliflower, medium-large
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
⅓ cup onion, diced
½ cup parmesan cheese, grated
salt, to taste
pepper, to taste
6 eggs, whisked, separate into a batch of 2 and a batch of 4
tomato, for garnish
fresh basil, for garnish
fresh spinach, for garnish
broccoli, for garnish
cheddar cheese, for garnish

Steps:

Preheat oven to 375°F (200°C).
Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
Bake for 20-30 minutes, or until the crust turns golden brown.
Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
Bake an additional 15-20 minutes or until eggs are cooked through.
Allow to cool slightly before serving.
Enjoy!