Starting the new year off with focusing on a low carb and high protein diet. These Low Carb Egg Muffins made with Cauliflower & Parmesan is the ideal make-ahead meal that you can eat all week for breakfast. Each egg muffin is made with whole eggs, parmesan cheese, and fresh steamed cauliflower. If you want to make this even more healthy, you can make it with half egg whites and half whole eggs with the yolk.
Start to finish these low carb egg muffins take about 30 minutes to make. You can make them on Sunday and eat them all week for breakfast.I made Cauliflower Egg Muffins in bite-sized portions in the oven with a muffin tin. This helps control how much you eat. After doing some reading, it seems that starting your day with a good breakfast helps speed up your metabolism.
You can serve this for guests staying over or you can save the muffins to be eaten in the morning for the rest of the week. I like having food prepared for breakfast in advance so that I don’t skip breakfast or eat something super fattening like cookies. I used these awesome muffin tins with handles
.
More Low Carb Meals
If you are looking for other low carb meals, here are some yummy ones that we have made:
- Baked Chicken Milanese with Arugula & Almond Flour
- Cheesy Kale Chips Recipe
- Parmesan Cauliflower Casserole Recipe
Low Carb Egg Muffins with Cauliflower & Parmesan
Ingredients
- 8 Eggs
- 3/4 Cup Parmesan Cheese
- 1 Cup Cauliflower
- Salt & Pepper
- Olive Oil Spray
How to make the low carb egg muffins?
Cut the cauliflower into small bits.
Start by steaming the cauliflower for 10 minutes.
While the cauliflower steams, beat the eggs.
Strain the Cauliflower.
Pre-heat the oven to 350 F.
Add the parmesan cheese, steamed cauliflower, salt and pepper into the egg. Mix well.
Spray the cupcake tin with olive oil.
Use a tablespoon to fill the cupcake tin – 2 tablespoons per cupcake.
Set the timer for the oven for 15 minutes.
Put the Low Carb Egg Muffins into the oven for 15 minutes.
Serve hot and put the rest in a ziplock bag to eat for the rest of the week.
Low Carb Egg Muffins with Cauliflower and Parmesan
Ingredients
- 8 Eggs
- 3/4 Cup Parmesan grated
- 1 Cup Cauliflower
- Salt & Pepper
- Olive Oil Spray
Instructions
- Cut the cauliflower into small bits.
- Start by steaming the cauliflower for 10 minutes.
- While the cauliflower steams, beat the eggs.
- Strain the Cauliflower.
- Pre-heat the oven to 350 F.
- Add the parmesan cheese, steamed cauliflower, salt and pepper into the egg. Mix well.
- Spray the cupcake tin with olive oil.
- Use a tablespoon to fill the cupcake tin - 2 tablespoons per cupcake.
- Set the timer for the oven for 15 minutes.
- Put the Low Carb Egg Muffins into the oven for 15 minutes.
- Serve hot and put the rest in a ziplock bag to eat for the rest of the week.
Sharing is Caring
Save this recipe for Later on Pinterest!
Please note: Occasionally, we use affiliate links on our site. This in no way affects our editorial decision-making. Feel free to make purchases through the links contained in this post. It costs you nothing extra to do so and we greatly appreciate it.
Great recipe and it’s so easy to have on hand-love this idea!
Wow these eggs look so amazing. I cannot wait to try them