Hash cauliflower brown egg cups are low carb and gluten-free! Friendly point hash browns made in cups with a perfectly liquid egg.
Cauliflower Hash Brown Egg Cups was something I thought would take a whole day… That wasn’t. Something I thought would stress me out… And he didn’t do it at all. Come to think of it, this might be something that scares your pants as much as I do!
Brown Egg Cups
Here I was thinking that crispy, fried hash browns would be a thing of the past… You know, with the healthy kick that I’m on. But I was wrong. Or to put it bluntly, I proved myself wrong with a big kick in the hash brown butt. I’m going to break it down into steps with photos to help convince you that you have to try these. Are they complicated? Do they require some work? Yeeahhh… KIND OF. Are they worth it? Yes.
Just look at that liquid egg!
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> How to Make Cups of
- Brown cauliflower egg Process a whole head of cauliflower (stem and leaves removed) into two batches until it resembles a “rice.” A couple of pulses for about 30 seconds, you should finish with just over 3 cups of cauliflower rice.
- Pour the “rice” into a microwave-safe container and heat for a good 8-10 minutes. Alternatively, steam lightly until it becomes soft and, well, soft. (You may have about 1/2 cup left, which you can save for later.)
- Squeeze as much liquid as you can out of your cauliflower, or the cups will be soft and may crumble after baking. You can use paper towels (be prepared to use some folded ones), gauze or a tea towel, just be sure to squeeze as much liquid as you can.
Why do I say this? Well, let’s say that after 2 times tasting and falling into my glasses, I want you to succeed from the beginning. It reads harsher than it is. I promise.
Once the cauliflower is dry, add its egg, cheeses and seasonings and mix to form a “dough.”
Tuck them into your lightly oiled muffin trays (or molds) and press them down to form cups. Easy, yes? Right.
Bake in your oven until they’re all golden brown and the aroma in your kitchen has changed from cauliflower to golden smells of melted golden cheese. Remove from oven; Break your eggs into each cup (make sure they are small or medium-sized eggs or you will have egg whites spilling everywhere and everywhere. How do I know? Micrometer… it does not matter), and return to the oven for about 15 minutes or until the whites are curdled and the yolks are to your liking.
Depending on how you like your eggs… This egg porn right here was the highlight of my month. Good morning egg porn. We encourage you. For more low-carb recipes, try this Creamy Rice Risotto with Garlic and Shrimp and Cauliflower!