Hashbrown Egg-Cup Cakes

You heard me, gluten free, dairy free and sugar free… It’s possible!! And you guys it tastes so good! You don’t have to eat something that you can store in your cupboard for months and months, eat fresh and you will feel so good! Stop making your New Years resolutions about losing weight and make it about eating better for your body đź’›

 
Ingredients 

Cauliflower Hash
1/4 cauliflower grated

2 T nutritional yeast

1 egg

Salt and pepper to taste

Garlic powder

1/4 onion finely chopped

Egg muffin

6 eggs

6 strips bacon

2 T goat cheese

Chopped chives and rosemary

12 cherry tomatoes chopped

Combine all cauliflower hash ingredients in a bowl until well mixed. After frying bacon, cook Hashbrown in the same pan so it gets nice and crispy. Wrap bacon around inside of coconut oil greased muffin tins.

Once cauliflower is cooked, spoon into muffin tins. Use spoon to smash and fill about 1/4 to half way. Then crack egg and top with other ingredients. Bake in 400 degree F, for about 20 minutes


Munch Safely,

G

One comment

  1. thehomemakerslife · January 22, 2016

    Yum!:)

    Like

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