Cheesy Cauliflower Egg Muffins

Add an extra veggie boost to your breakfast routine with these egg muffins! They are a great make-ahead meal, simply warm up when it's time to eat. Also, if you omit the salt and pepper they are suitable for baby-led weaning finger food.

"Learn to Love Veggies" Tip

This recipe packs a veggie punch! A whole head of cauliflower is mixed into these 12 egg muffins and you can't even taste it. This truly is a great recipe to help your children learn to love cauliflower!

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Cheesy Cauliflower Egg Muffins

Yield: 12 Egg Muffins

Author: Veggie Buds Club

Prep time: 5 MinCook time: 18 MinTotal time: 23 Min

Add an extra veggie boost to your breakfast routine with these egg muffins! They are a great make-ahead meal, simply warm up when it's time to eat. Also, if you omit the salt and pepper they are suitable for baby-led weaning finger food.

Ingredients

• 1 head of cauliflower (or 4 cups of prepared riced cauliflower)
• 6 eggs
• 1 cup mozzarella cheese
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees F and spray a 12-cup muffin pan with non-stick oil.
2. Roughly chop the cauliflower and add to a food processor. Pulse until fine and crumbly.
3. In a large bowl, whisk the eggs together. Add the riced cauliflower, cheese, salt and pepper.
4. Spoon the eggs into the muffin pan and bake for 15-20 minutes, until set.

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