Cauliflower Hash Brown Egg Cups

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  1 Cauliflower(575g)
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  0.5 cup Cheddar Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 tsp 1/2-1 teaspoon salt (to your tastes)
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  1 1 Pinch Pepper (Optional, To Taste)
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  0.5 tsp Garlic powder
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  12 Egg, Whole, Large(528g)

Instructions

1. 1Preheat the oven to 350°F. Cut the cauliflower into florets and pulse in a food processor in two batches for 30–50 seconds each until a fine rice forms — stop before it becomes a puree.
2. 2Transfer the cauliflower rice to a microwave-safe bowl and microwave for 8 minutes until soft. Let cool for 5 minutes, then wrap in a clean kitchen towel or cheesecloth and squeeze firmly over the sink until nearly all moisture is removed.
3. 3Transfer the dried cauliflower to a mixing bowl and add the whisked extra-large egg, cheddar cheese, Parmesan, garlic powder, salt, and pepper (if using). Stir until fully combined.
4. 4Divide the mixture evenly into a 12-hole muffin tin, pressing each portion firmly against the bottom and up the sides to form a cup shape. Bake at 350°F for 15–20 minutes until the edges are golden and the cheese has melted.
5. 5Remove the tin from the oven and carefully crack one small egg into each cup. Season lightly with salt and pepper if desired.
6. 6Return the tin to the oven and bake at 350°F for 10–15 minutes until the egg whites are fully set and opaque — 10 minutes for soft yolks, 15 minutes for firm yolks.
7. 7Cool in the tin for 5 minutes, then run a knife around the edges of each cup and use a fork to gently lift them out.
8. 8Divide the cooled egg cups evenly into 4 airtight meal-prep containers (3 cups per container) and refrigerate for up to 4 days.