These muffins are simply delicious! It also happens to be a perfect breakfast choice when you’re in a rush and have to leave your house early.

They are cheesy, savory and have a little ‘kick’ if you choose to add a little hot sauce to it. If you are following a vegan or gluten free diet, you can easily swap some ingredients for ones that you can use!

Have you ever left your house without eating breakfast? Maybe you head to your local coffee shop and pick up something that’s very carby or full of sugar and fat? Or maybe you just drink coffee all morning until lunch. Sound familiar? This could be a reason why your efforts for trying to eat better and healthier are sabotaged!

You Need a Plan

I get it. Sit down healthy breakfasts may sound good in theory, but life happens and your plans may not always work out. Why not plan ahead and have some great ‘go to’ options that you can take with you to work or wherever your day takes you? These cheesy cauliflower muffins are great because you can bake them ahead, store them in the fridge and easily pack it up and take it with you. They are also great for lunch and you can pair it with a salad!

Make Ahead Breakfast Ideas:

Lottie’s Peach Kugel
Oatmeal Apple Breakfast Bake
Overnight Oats
Steel Cut Oats

Breakfast sets the tone for the rest of the day. If you make a plan and start to meal prep your breakfasts in advance, you’ll wonder why you never did it before!

I’d love to hear what you take with you for breakfast when you’re in a rush!
Please share in the comments below:)

Cheesy Cauliflower Muffins

Makes 12 muffins

Ingredients:

  • 1 tbs. olive oil
  • 1 medium-large cauliflower or 3 cups of cauliflower rice
  • 1/2 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1 tsp. dried basil
  • 3 eggs, lightly beaten
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus a little extra to sprinkle on top
  • 1/4 cup flour
  • 1/2 tsp. baking powder
  • Dash of Sriracha sauce (optional)

Directions:
Preheat the oven to 375°F. Prepare a muffin tin with parchment paper liners and set aside. If using a head of cauliflower, process the cleaned florets in a food processor until it resembles rice.

Heat the olive oil in a sauté pan over medium-high heat. Add the cauliflower rice, sea salt and cook, stirring frequently, until the cauliflower is tender, approximately 5 minutes.
Add the garlic powder, paprika, and basil and cook for an additional 2 minutes. Transfer to a mixing bowl and let cool for 10 minutes.

Add the beaten eggs and cheese to the cauliflower and mix well. In a small bowl, stir the flour and baking powder together. Add to the cauliflower mixture with a touch of Sriracha sauce.

Fill the muffin tins 3/4 full and sprinkle a little cheese on top. Bake for 20 minutes.

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