Cauliflower & Egg Breakfast Muffins
Makes 2 Servings
Macros: 149 cal, fat 7g, carbs 8g, fibre 4g, protein 14g
38 grams Prosciutto (roughly chopped)
1 2/3 cups Cauliflower Rice
1 1/3 Egg
1/3 cup Arugula (roughly chopped)
1 1/3 Tbsp Parsley (finely chopped)
2 2/3 Tbsp Nutritional Yeast
Sea Salt & Black Pepper (to taste)
Preheat the oven to 375ºF (191ºC) and lightly grease a muffin tin.
Heat a large skillet over medium heat. Add the prosciutto and cook for a 3 minutes per side or until crisp. Remove from the pan and set aside.
In a large bowl add the cauliflower rice, eggs, arugula, parsley, nutritional yeast, sea salt and pepper. Mix well to combine.
Scoop the cauliflower mix into the muffin tin, filling to the top and creating a small hollow space in the top. Add the prosciutto to the hollowed-out space. Place in the oven and bake for 15 minutes. Remove, let it cool slightly and then serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
Serving Size: One serving is equal to two cauliflower egg bites.
More Flavour: Use parmesan or pecorino instead of nutritional yeast. Add chili flakes to the mix.
No Arugula: Use spinach.