Whole 30 Cauliflower Rice Breakfast Egg Cups
Total time45 min
Prep time15 min
Cook time30 min
4.6(6)
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Learn more →Ingredients
4 servings
For the cauliflower rice base
- 1 small head cauliflower (about 1 lb), cut into florets
- 2 tbsp olive oil, divided
- ½ cup red bell pepper, finely diced
- 2 cups baby spinach, roughly chopped
- 2 scallions (green tops only), thinly sliced
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the egg cups
- 8 large eggs
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease 8 cups of a standard 12-cup muffin tin generously with olive oil or coconut oil and set aside.
- 2
Pulse the cauliflower florets in a food processor in two batches, or grate on the large holes of a box grater, until the pieces resemble coarse rice grains — you should have about 3 cups of riced cauliflower.
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