Cauliflower Egg Muffins (GF, Low Cal, Paleo

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 cup Baby spinach
  • 1/4 tbsp Garlic powder
  • 1/4 cup Red bell pepper
  • 1/4 cup Riced cauliflower

• Refrigerated

  • 1 tbsp Almond milk, unsweetened
  • 10 Egg whites, large

• Baking & Spices

  • 1 Salt & pepper

Found on skinnyfitalicious.com

Description

Ingredients

• 10 large egg whites
• ¼ cup chopped red bell pepper
• ¼ cup shredded baby spinach
• ¼ cup uncooked, riced cauliflower
• ¼ tbsp garlic powder
• 1 tbsp unsweetened almond milk
• salt & pepper to taste

Directions

• Preheat oven to 325 degrees F. Prepare a muffin tin by spraying with nonstick cooking spray.
• In a small bowl, whisk together eggs, garlic powder, almond milk, salt and pepper.
• Add the cauliflower rice to the muffin cavities dividing evenly, then layer the bell pepper on top.
• Add the egg mixture to the cavities then the shredded spinach on top.
• Bake at 325 degrees F for 22-25 minutes until the centers are set and edges are slightly browned.
• Use a small baking spatula to gently lift muffins from the baking pan, set on a wire rack to cool a few minutes then enjoy or store in a plastic container in the refrigerator up to 1 week.

Nutrition