Vegan Cauliflower Hashbrown Cups

9 37 164
Ingredients Minutes Calories
Prep Cook Servings
15 min 22 min 12
Vegan Cauliflower Hashbrown Cups
Health Rating
Delicious breakfast cauliflower hash brown cups made with vegan sausage, vegan bacon, and dairy-free cheese.


2 medium head Cauliflower (steamed)
2 cup shredded Dairy-free cheddar cheese shreds, Daiya
14 serving VeganEgg (or preferred egg replacement)
2 tsp Garlic powder
1 tsp Salt
1 tsp Black pepper
1/4 cup Chives (chopped, optional)
1/2 cup Tempeh (tempe) (crumbled)
1/2 cup Tempeh bacon (diced)


  1. Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.
  2. Drop the steamed cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.
  3. Pour the ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry.
  4. Transfer dry cauliflower to a large mixing bowl. Add cheese, crumbled tempeh, chopped tempeh bacon, garlic powder, salt, pepper and two VeganEggs and stir to combine.
  5. Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the sides and bottom of each cup to form the nests.
  6. Bake the nests for 15-17 minutes until brown.
  7. Add a couple bits of chives to the bottom of each cup and top with a VeganEgg.
  8. Bake for 7-8 minutes.

Nutrition Facts

Per Portion

Calories 164
Calories from fat 72
Calories from saturated fat 16.8
Total Fat 8.0 g
Saturated Fat 1.9 g
Trans Fat 0
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 566 mg
Potassium 354 mg
Total Carbohydrate 16.5 g
Dietary Fiber 1.8 g
Sugars 2.1 g
Protein 6.4 g

Dietary servings

Per Portion

Meat Alternative 1.4
Milk Alternative 0.4
Vegetables 1.8

Energy sources