Let's Have Brunch - Cauliflower Hash Egg Cups

We all are looking for healthier options to feed our family and friends. Fortunately there are many great recipes to choose from today. From Kirbie's Cravings these cauliflower hash egg cups are low carb and healthier than other hash egg cups. Great for a brunch, or to take with you as a breakfast bite.

Cauliflower Hash Egg Cups

2 cups cauliflower (finely chopped cooked)

2/3 cups Italian seasoned panko bread crumbs (make sure you use seasoned, otherwise you'll need to add other flavoring to these)

1 cup white cheddar cheese (shredded)

13 large eggs

1. To prepare cauliflower, first steam florets until soft. Then either finely chop with a knife, or pulse a few times in a food processor until it resembles large coarse crumbs.

2. Add the chopped cauliflower, bread crumbs, cheese and 1 egg into a large mixing bowl. Mix with a large spoon until everything is combined.

3. Preheat oven to 400 degrees F. Grease muffin cups in muffin pan. Add about 1/4 cup cauliflower mixture to each muffin tin. Use hands to compact the mixture and push it evenly down into the cup so that it fills about half of the cup. Bake for about 20 minutes until hash is golden brown and the top edges appear crispy.

4. Remove hash from oven. Break an egg into each cup, removing about 1/2 of the egg white (so only half the egg white and the egg yolk goes onto each hash cup). Place back in oven and bake for another 6-10 minutes until eggs reach desired doneness. Check eggs often during baking time.

5. Let egg cups cool a few minutes before removing. Use a small spatula to loosen sides and remove each cup. Eat while warm.