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prep time
15 min
cook time
35 min
ready time
50 min
Keto Good Morning Hashbrown Egg Cups
Good morning! Imagine the perfect breakfast: eggs, bacon, and hashbrowns. Now, put it all in one convenient handheld meal! These Keto hashbrown cups are made with a special cauliflower rice mix. The mix is pressed into muffin tins to make the “cups”. Each hashbrown cup is filled with chopped bacon, melted cheddar, and topped with an over-medium egg. You can make these for a Keto breakfast meal prep or as part of a lunch. They’re easy to microwave at mealtime, but they’re at their best when fresh out of the oven. Anyone will enjoy these hashbrown cups, so you can serve the whole family too.
Can I Use Raw Cauliflower Instead of Frozen?
You can use raw cauliflower if that’s what you have on hand. The recipe will bake the same but expect your hashbrown cups to have a slightly firmer texture. If using raw cauliflower, you can steam it before ricing it in a food processor. You can also just grate the uncooked cauliflower with a cheese grater. Frozen cauliflower will make things a little easier for you because it is already riced and already tender!
I Don’t Like Runny Eggs
You don’t have to make over-medium eggs in this recipe if you don’t want to. If you like eggs well done, you can actually scramble them! Whisk the eggs together and season with salt and pepper at your discretion. Follow Step 4 by pouring the scrambled eggs into each egg cup. Since the hashbrown cups have already been par-baked, the egg should remain in the center of the cups. You may not need to bake the hashbrown cups for the full 25 minutes, so watch your oven for doneness.
Jessica L.
Net Carbs
1.4 g
Fiber
0.9 g
Total Carbs
2.4 g
Protein
10.9 g
Fats
10.8 g
151 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower rice
6 oz
Almond flour
2 tablespoon
Parmesan cheese
0.25 cup, grated
Salt
0.13 teaspoon
Black pepper
0.13 teaspoon
Raw egg
1 large
Bacon
3.5 ounce
Cheddar cheese
6 teaspoon, shredded
Raw egg
1 large
Recipe Steps
steps 4
50 min
Step 1
Preheat an oven to 350 degrees and prepare 6 regular-sized muffin tins with a light coating of pan spray. Set the muffin pan aside for the next step. Make sure your cauliflower rice is thawed and drained before adding it to a mixing bowl. Mix the almond flour, parmesan, salt, pepper, and the first egg into the cauliflower rice. If any excess liquid pools up in the cauliflower mixture, drain it.Step 2
Distribute the cauliflower hashbrown mix equally amongst the prepared muffin tins. Use clean fingers to press the hashbrown mix into each muffin tin, pressing it up against the walls of each tin. Continue pressing the hashbrown mix out until you’ve formed little bowls in the muffin tins. Make sure there aren’t any holes or open spaces in the bases. Bake the hashbrown cups in the oven for just 10 minutes.Step 3
While the hashbrown cups are baking, chop the bacon into small, diced cubes. Add the bacon cubes to a pan and cook over high heat on the stove until your bacon is crispy and golden. If you don’t have slab bacon, cook thick-cut bacon strips whole and then chop them into bits. Spoon the bacon bits into the hashbrown cups once they’ve come out of the oven. Then, sprinkle about 1 teaspoon of shredded cheese into each cup as well.Step 4
Crack an egg over each hashbrown cup. If possible, let some of the egg white settle into the cups before pouring the yolk on top. This will help keep the hashbrown cups from overflowing. If the egg yolks seem a little high, that’s okay, as long as they remain in place in each cup. Bake the hashbrown cups for another 25 minutes for over-medium eggs. You may cook longer or shorter depending on how you like your eggs done. Let the hashbrown cups cool for 5 minutes before removing them from the muffin tins.
