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Cheesy Cauliflower Breakfast Muffins

Make savory breakfast muffins with eggs, parmesan cheese, spinach, and crispy prosciutto bits. Freeze or refrigerate to reheat for breakfast on busy weeknight mornings.

Course Breakfast, Snack
Cuisine American, phase 2
Keyword breakfast muffins, eggs, muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Author lectinfreemama

Ingredients

  • 5 cups cauliflower rice thawed, if frozen
  • 1 cup parmigiano-reggiano cheese grated
  • 1 cup chopped fresh spinach
  • 4 large pastured or omega-3 eggs
  • olive oil for greasing
  • 1/2 cup crispy prosciutto bits (about 6 slices cooked)

Instructions

  1. PREHEAT oven to 375 degrees F. Mix together the
    cauliflower rice, 1/2 cup of the parmigiano, spinach, and eggs in a large bowl.
    Grease a nonstick 12-cup (or two 6-cup) muffin tin with olive oil.

  2. SCOOP the egg and cauliflower mixture into the muffin cups using an ice cream scoop or 1/3 measuring cup. Make a small well in the center of each muffin and sprinkle with the remaining parmigiano and prosciutto bits.

  3. BAKE until set, about 15 minutes. Serve immediately or store in the fridge for 3-4 days* to reheat for breakfasts. Reheats in the microwave in 20-30 seconds.

Recipe Notes

*Can also store in the freezer for up to 3 months.