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 more about Veggie Buds Club and check out our kids' cooking tools such as our preferred kid-safe knives here!

INGREDIENTS

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

INSTRUCTIONS

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