Cauliflower Hash Brown Egg Cups

In Newsletter Content by Brandon St. Clair


  • 1 Medium head cauliflower, cut into florets and steamed
  • 2 c. Shredded cheddar
  • 14 Large eggs, divided
  • 1 tsp. Garlic powder
  • 1 tsp. Kosher salt
  • 3 Slices cooked bacon, crumbled
  • Finely chopped chives (optional), for serving
  • Freshly ground black pepper, for serving


  • Preheat oven to 375°. Lightly grease a 12-cup muffin tin and set aside.
  • Drop steamed cauliflower into the bowl of a food processor and pulse until fine grains form, no bigger than the size of rice.
  • Pour ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until cauliflower becomes completely dry.
  • Transfer dry cauliflower to a large mixing bowl. Add cheddar, 2 eggs, garlic powder, and salt and stir to combine.
  • Distribute mixture evenly between muffin tins, about 1/4 cup each. Use your fingers to press mixture into the sides and bottom of each cup to form nests.
  • Bake nests for 15 to 17 minutes until edges are golden.
  • Add a sprinkle of bacon to the bottom of each cup and crack an egg on top, being careful not to break the yolk.
  • Return to oven and bake for 7 to 8 minutes more until eggs are just set.
  • Sprinkle with chives, pepper, and more bacon (if desired) before serving.