Easy Cheesy Cauliflower Muffins (Low Carb)
There’s not too much prep involved in these delicious little bites but you will enjoy them immensely. I love to have them for breakfast, snack time or as a side dish. You will not regret making these and even doubling the recipe!
This recipe really is versatile where you can add in more cauliflower to remove any other vegetables from the mixture. These are ideal as an appetizer, breakfast, side dish or late night snack.
If you like this recipe you will love my Easy Cheesy Zucchini Bites or my Cheesy Cauliflower Nuggets. I love to reheat them in my mini counter top oven and serve with some Greek yogurt dip.
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Easy Cheesy Cauliflower Muffins
Ingredients
- 3 cups finely chopped cauliflower (cauliflower rice)
- 1 medium shallot, finely chopped
- 1 small carrot, coarsely grated
- 1/2 large bell pepper, finely chopped
- 2 eggs, lightly beaten
- 1 tsp Italian herb seasoning
- 1/2 tsp each paprika, garlic powder
- 1 tsp salt
- 1/3 cup grated parmesan cheese
- 1/2 cup bread crumbs (or almond flour)
- 1/2 cup shredded mozzarella
- 1/2 cup shredded sharp cheddar
- Optional Dip: Lazy Tzatziki
Instructions
- Preheat oven to 400℉. Lightly spray your muffin tray with oil.
- In a large bowl, combine the riced cauliflower, shallot, carrot, bell pepper and eggs. Add in the seasonings, grated parmesan, breadcrumbs and mix to combine. Lastly fold in the shredded cheeses. Scoop out about 3-4 tbs of the mixture into a 12 slot muffin tray. Press each down. Bake for 25 minutes or until golden brown on top. Allow to set in the pan for 10 minutes then transfer to a wire rack.
Notes
- Store leftovers in the refrigerator.
- Use almond flour instead of breadcrumbs to make this Gluten Free.
Nutrition
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So good! Both my teens loved them. I used gluten free panko bread crumbs, omitted the bell pepper b/c I didn’t have one, and used flax eggs instead of real ones.
They held together reasonably well – and probably would have been perfect if I’d have greased the muffin tin. lol.
As Marylanders, we had a suspicion that a sprinkle of old bay would make this taste like a vegan crab cake. And it did! Thank you!