Ingredients:

  • 1 medium head cauliflower (about 2 lbs / 900g), riced
  • 1 tablespoon olive oil (15 ml)
  • ½ medium onion, finely chopped (about ½ cup / 100g)
  • 2 cloves garlic, minced
  • ½ teaspoon salt (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • ¼ teaspoon smoked paprika (1.25g) (optional)
  • 6 large eggs
  • 2 tablespoons milk or cream (30 ml)
  • Salt and pepper to taste (for egg mixture)
  • 2 tablespoons shredded cheese (cheddar, Monterey Jack, or Gruyere) (30g) (optional)
  • Chopped chives or green onions, for garnish (optional)
  • Cooked bacon, crumbled (4 slices), for garnish (optional)

Instructions:

  1. Rice the cauliflower using a food processor or box grater.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add the riced cauliflower to the skillet. Season with salt, pepper, and smoked paprika (if using). Cook, stirring occasionally, until the cauliflower is tender and slightly browned.
  4. Preheat oven to 375°F (190°C/ Gas Mark 5). Grease or line a 12-cup muffin tin.
  5. Divide the cauliflower hash brown mixture evenly among the muffin cups, pressing it firmly against the bottom and sides to create a well.
  6. In a mixing bowl, whisk together the eggs, milk/cream, salt, and pepper.
  7. Pour the egg mixture into the cauliflower hash brown cups, filling them about ¾ full.
  8. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden brown.
  9. Let the egg cups cool slightly in the muffin tin before removing. Garnish with cheese, chives/green onions, and/or crumbled bacon.