Keto Good Morning Hashbrown Egg Cups
How to Make It
Step 1
Preheat an oven to 350 degrees and prepare 6 regular-sized muffin tins with a light coating of pan spray. Set the muffin pan aside for the next step. Make sure your cauliflower rice is thawed and drained before adding it to a mixing bowl. Mix the almond flour, parmesan, salt, pepper, and the first egg into the cauliflower rice. If any excess liquid pools up in the cauliflower mixture, drain it.
Step 2
Distribute the cauliflower hashbrown mix equally amongst the prepared muffin tins. Use clean fingers to press the hashbrown mix into each muffin tin, pressing it up against the walls of each tin. Continue pressing the hashbrown mix out until you’ve formed little bowls in the muffin tins. Make sure there aren’t any holes or open spaces in the bases. Bake the hashbrown cups in the oven for just 10 minutes.
Step 3
While the hashbrown cups are baking, chop the bacon into small, diced cubes. Add the bacon cubes to a pan and cook over high heat on the stove until your bacon is crispy and golden. If you don’t have slab bacon, cook thick-cut bacon strips whole and then chop them into bits. Spoon the bacon bits into the hashbrown cups once they’ve come out of the oven. Then, sprinkle about 1 teaspoon of shredded cheese into each cup as well.
Step 4
Crack an egg over each hashbrown cup. If possible, let some of the egg white settle into the cups before pouring the yolk on top. This will help keep the hashbrown cups from overflowing. If the egg yolks seem a little high, that’s okay, as long as they remain in place in each cup. Bake the hashbrown cups for another 25 minutes for over-medium eggs. You may cook longer or shorter depending on how you like your eggs done. Let the hashbrown cups cool for 5 minutes before removing them from the muffin tins.
Ingredients
- Cauliflower rice – 6 oz
- Almond flour – 2 tablespoon
- Parmesan cheese – 0.25 cup, grated
- Salt – 0.13 teaspoon
- Black pepper – 0.13 teaspoon
- Raw egg – 1 large
- Bacon – 3.5 ounce
- Cheddar cheese – 6 teaspoon, shredded
- Raw egg – 1 large