Description
Cheesy Cauliflower Muffins are savory, tender, and packed with cheesy flavor. These low-carb muffins combine cauliflower, eggs, and a blend of cheddar and Parmesan cheese, making them perfect for breakfast, snacks, or as a side dish. Easy to prepare and portion, they offer a delicious way to enjoy more vegetables with a satisfying cheesy taste.
Ingredients
Vegetables and Eggs
- 1 medium head cauliflower, cooked and finely chopped (about 4 cups)
- 3 large eggs
Cheese
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Dry Ingredients and Seasonings
- 1/2 cup almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Others
- Olive oil or cooking spray for greasing
- Fresh parsley for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a muffin pan using olive oil or cooking spray to prevent sticking.
- Cook and Prepare Cauliflower: Cook the cauliflower until tender (steaming is recommended), then drain thoroughly and allow it to cool slightly. Chop finely or pulse in a food processor until it resembles coarse crumbs.
- Combine Ingredients: Transfer the prepared cauliflower to a large mixing bowl. Add the eggs, cheddar cheese, Parmesan cheese, almond flour, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir well until all ingredients are evenly incorporated.
- Fill Muffin Cups: Divide the mixture evenly among the muffin cups. Optionally, sprinkle a small amount of additional cheese on top of each muffin for extra cheesy flavor.
- Bake Muffins: Bake in the preheated oven for about 25 minutes or until the muffins are set and golden brown around the edges.
- Cool and Serve: Allow the muffins to cool for several minutes before removing them from the pan. Garnish with fresh parsley and serve warm or at room temperature.
Notes
- Drain cauliflower very well to prevent watery muffins.
- Add cooked bacon, diced ham, spinach, or green onions for variations.
- Use mozzarella, Monterey Jack, or pepper Jack cheese as alternatives to cheddar.
- Store muffins in an airtight container in the fridge up to 4 days or freeze for up to 2 months.
- Reheat muffins in the oven, air fryer, or microwave.
- Use a mini muffin pan and adjust baking time for mini muffins.
- Ensure muffins cool slightly before removing to prevent falling apart.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
