Delicious breakfast cauliflower hash brown cups made with vegan sausage, vegan bacon, and dairy-free cheese.
Ingredients
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)
Instructions
Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.
Drop the steamed cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.
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.
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.
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.
Bake the nests for 15-17 minutes until brown.
Add a couple bits of chives to the bottom of each cup and top with a VeganEgg.
