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Light, fresh and low carb cauliflower egg white cups for breakfast. Topped with Hot Sauce.
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5 from 1 vote

Cauliflower Quinoa Egg White Cup

Cauliflower Quinoa Egg White Cups - great for breakfast or a snack, lightened up, packed with wonderful ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12

Ingredients

  • 1 tbsp butter or vegetable oil
  • 1/2 red bell pepper diced
  • 1/2 small head of cauliflower grated
  • 1 cup cooked quinoa
  • 1 1/2 cups liquid egg whites
  • 1/2 cup milk
  • 2 tbsp scallions green onions, chopped

Instructions

  • Preheat oven to 350F. Generously spray a muffin tin with cooking spray.
  • Melt butter in a pan over medium heat. Add pepper and cook for 4-5 minutes, stirring frequently, until tenter and lightly browned.
  • Add cauliflower and cook for 2-3 minutes, stirring frequently.
  • Stir in cooked quinoa and scallions and remove from heat. Season with salt and black pepper to taste.
  • Add 2 tbsp of the mixture to each muffin tin cup.
  • Pour egg whites on top of each cup, filling until almost full. If there is left over mixture, divide between all 12 cups.
  • Bake for 20-25 minutes, until set.
  • Let them cool inside the pan for 10 minutes, then carefully remove (might need to run a knife to separate cups from the walls of the tin) and serve.

Nutrition

Calories: 51kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 63mg | Vitamin A: 455IU | Vitamin C: 8.7mg | Calcium: 15mg | Iron: 0.7mg