Cauliflower Hashbrown Cups

9 37 216
Ingredients Minutes Calories
Prep Cook Servings
15 min 22 min 12
Cauliflower Hashbrown Cups
Health Highlights
Delicious breakfast cauliflower hash brown cups made with vegan sausage, vegan bacon, and dairy-free cheese.


2 medium head Cauliflower (steamed)
2 cup, crumbled Goat feta cheese
14 medium Egg
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 eggs 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 of bits of chives to the bottom of each cup and top with an egg.
  8. Bake for 7-8 minutes.

Nutrition Facts

Per Portion

Calories 216
Calories from fat 124
Calories from saturated fat 54
Total Fat 13.8 g
Saturated Fat 6.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 3.7 g
Cholesterol 241 mg
Sodium 506 mg
Potassium 426 mg
Total Carbohydrate 7.9 g
Dietary Fiber 2.0 g
Sugars 2.3 g
Protein 16.1 g

Dietary servings

Per Portion

Meat Alternative 0.8
Milk Alternative 0.5
Vegetables 1.8

Energy sources


Meal Type(s)