Make savory breakfast muffins with eggs, Menchego cheese, spinach, and crispy prosciutto bits. Freeze or refrigerate to reheat for breakfast on busy weekday mornings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- 5 cups organic cauliflower rice thawed, if frozen
- 1 c Menchego cheese grated
- 1 c chopped organic fresh spinach
- 4 large pasture-raised eggs
- olive oil for greasing (Lucini)
- 1/2 c crispy prosciutto bits (about 6 slices cooked)
Instructions
- PREHEAT oven to 375 degrees F. Mix together the cauliflower rice, 1/2 cup of the parmigiano, spinach, and eggs in a large bowl.Grease a nonstick 12-cup (or two 6-cup) muffin tin with olive oil.
- SCOOP the egg and cauliflower mixture into the muffin cups using an ice cream scoop or 1/3 measuring cup. Make a small well in the center of each muffin and sprinkle with the remaining parmigiano and prosciutto bits.
- BAKE until set, about 15 minutes. Serve immediately or store in the fridge for 3-4 days* to reheat for breakfasts. Reheats in the microwave in 20-30 seconds.
Recipe Notes:
*Can also store in the freezer for up to 3 months.
