Cauliflower Hash Brown Egg Cups

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  Cauliflower
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  Egg, Whole, Large
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  Cheddar Cheese(120g)

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

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  Parmesan Cheese(60g)

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

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  1/2-1 teaspoon salt (to your tastes)
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  1 Pinch Pepper (Optional, To Taste)
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  Garlic powder(3g)
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  Egg, Whole, Large

Instructions

1. 1Pulse the cauliflower in two batches for 30–50 seconds until fine rice forms; avoid over-processing into a puree.
2. 2Microwave the cauliflower rice in a microwave-safe bowl for 8 minutes over medium-high heat until soft, or steam it over boiling water until tender. Let cool 5 minutes.
3. 3Wrap the cooled cauliflower rice in paper towels or cheesecloth and squeeze firmly over the sink until hardly any liquid remains.
4. 4Transfer the squeezed cauliflower to a bowl, add the whisked eggs, sharp cheddar, parmesan, and garlic powder, and stir to combine. Divide the mixture evenly into a lightly oiled or buttered 12-hole muffin tin, firmly pressing each portion to form a cup shape with your fingertips.
5. 5Bake at 350°F for 15–20 minutes until the cheese melts, the cups are golden brown, and the edges brown. Remove from the oven, crack one large egg into each cup, season with salt and pepper, and return to the oven.
6. 6Bake at 350°F for 10–15 minutes until the egg whites are set and the yolks reach your desired doneness (soft yolk: 10 minutes; firm yolk: 15 minutes).
7. 7Cool in the tin for 5 minutes, then slide a knife around the sides of each cup and use a fork to gently lift and remove each egg cup.
8. 8Divide the cooled egg cups evenly into 4 airtight containers (3 cups per container) for storage and reheating throughout the week.