Breakfast Muffins

* You can purchase cauliflower pearls in most stores. Otherwise to prepare pearled cauliflower at home: Cut 1 large head of cauliflower into rough pieces. Place into food processor and pulse until the cauliflower resembles small pearls. If you do not have a food processor, you can grait large pieces of cauliflower head using a standard box graiter.
Bonus! Using the box graiter method should definitely qualify as a work out!

Yields; 8 muffins
Ingredients:


For Cauliflower crust:
16oz cauliflower pearls

2 eggs
2t garlic powder

For Filling:
6 eggs
1/2 cup low fat Shredded cheddar cheee
1/3 Cup diced tomatoes
1/3 cup spinach, chopped

Directions:


Pre heat oven to 375 degrees.

Place pearled cauliflower rice in microwave dish, cover, and microwave for 5 minutes or until tender. No need to add liquid. Once cooled, wrap in cloth and squeeze to remove excess liquid. Place cooked cauliflower in medium mixing bowl.  Add 2 eggs, garlic powder, and mix until thoroughly combined.
Spray muffin tin with cooling spray. Add 1.5 Tablespoons of cauliflower mixture to each place. Press mixture towards sides of pan until a bowl shape is formed. Fill each muffin tin space. Bake at 375 degrees for 15 minutes. Bowls should be golden brown. Do not remove from muffin tin.

In a medium mixing bowl, whisk 6 eggs together. Fold in cheddar cheese and spinach until combined. Once, cauliflower bowls are cooled slightly, add mixture to each bowl until 3/4 of the way filled. Top each with diced tomatoes. Return to oven, bake at 375 degrees for 20-25 minutes until Egg is firmed.

Cool and serve



Nutrition Information:
1 muffin: 116 calories, 9 g protein