Cauliflower and Sweet Potato Breakfast Muffins
A healthier, tasty alternative for breakfast.
Servings 8 muffins
Ingredients
- 1 bag Green Giant Riced Cauliflower and Sweet Potato
- 2 large eggs
- 1 cup smoked cheddar cheese grated
- ¼ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon Italian seasoning blend
- 1 teaspoon dried onion flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon salt or salt substitute
Instructions
- Preheat oven to 375° F
- Place cupcake liners in muffin pan
- Steam Green Giant cauliflower & sweet potato bag in microwave according to bag instructions. Let sit until room temperature.
- Combine: Cauliflower mix with eggs, ½ of cheese, and all dry ingredients.
- Hand beat with a wooden spoon or spatula until blended (mixture should resemble a rough, chunky dough)
- Using an ice cream scoop or large spoon - divide into 8 muffin cups
- Sprinkle remaining ½ cup of cheese on top of muffins
- Bake at 375° F for 20 - 25 minutes - until cheese is light brown and muffin is firm to the touch
- Can be eaten warm or allowed to cool
Notes
Per Muffin:
- 17g carbs / 15g net carbs
- 145 calories
- 6g fat
- 8g protein