Cauliflower Hashbrown Egg Cups

[3 SP per serving] You won't even miss regular hash browns.

Information

Makes: 12
Prep: 10 min     Cook: 40 min
Difficulty: Easy

Ingredients

8 cups	uncooked cauliflower, Steamed
14 large	eggs
1 tsp	garlic powder
1 tsp	onion powder
1 tsp	table salt
1 tsp	black pepper, to taste
½ cup	chives, Chopped, optional
2 cups	cheddar cheese, shredded

Instructions

1. Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.
2. Drop the steamed cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.
3. Pour the ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry.
4. Transfer dry cauliflower to a large mixing bowl. Add cheddar cheese, garlic powder, salt and two eggs and stir to combine.
5. Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the sides and bottom of each cup to form the nests.
6. Bake the nests for 15-17 minutes until brown.
7. Crack an egg on top, without breaking the yolk.
8. Bake for 7-8 minutes.
9. Sprinkle with chives and pepper to taste.

Notes

These egg cups are perfect for breakfast and are quite filling. Pre-bake some and put them in the fridge, then simply microwave them when you want one.  I eat these in the car on the way to work.

5 SP each.