Make savory breakfast muffins with eggs, Menchego cheese, spinach, and crispy prosciutto bits. Freeze or refrigerate to reheat for breakfast on busy weekday mornings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
5 cups organic cauliflower rice thawed, if frozen
1 c Menchego cheese grated
1 c chopped organic fresh spinach
4 large pasture-raised eggs
olive oil for greasing (Lucini)
1/2 c crispy prosciutto bits (about 6 slices cooked)
PREHEAT oven to 375 degrees F. Mix together the cauliflower rice, 1/2 cup of the parmigiano, spinach, and eggs in a large bowl.Grease a nonstick 12-cup (or two 6-cup) muffin tin with olive oil.
SCOOP the egg and cauliflower mixture into the muffin cups using an ice cream scoop or 1/3 measuring cup. Make a small well in the center of each muffin and sprinkle with the remaining parmigiano and prosciutto bits.
BAKE until set, about 15 minutes. Serve immediately or store in the fridge for 3-4 days* to reheat for breakfasts. Reheats in the microwave in 20-30 seconds.
*Can also store in the freezer for up to 3 months.