Keto Hashbrown Breakfast Cups:

Keto Hashbrown Breakfast Cups:

Ingredients:

For the Hashbrown Cups:

• 2 cups cauliflower rice (pre-riced cauliflower)
• 1 cup sharp cheddar cheese, shredded
• 1 large egg
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Cooking spray or melted butter

For the Filling:

• 4 large eggs
• 1/2 cup cooked and crumbled bacon or sausage
• 1/4 cup green onions, chopped
• Salt and black pepper to taste
• Optional: Shredded cheese for topping

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Make the Hashbrown Cups:
   • In a bowl, combine cauliflower rice, shredded cheddar cheese, egg, garlic powder, salt, and black pepper. Mix well.
   • Divide the mixture into a greased muffin tin, pressing it along the bottom and up the sides to form cup shapes.
3. Bake the Hashbrown Cups:
   • Bake in the preheated oven for about 15-20 minutes or until the edges are golden and the cups hold their shape.
4. Prepare the Filling:
   • In a separate bowl, beat the eggs and mix in cooked and crumbled bacon or sausage, chopped green onions, salt, and black pepper.
5. Fill the Cups:
   • Once the hashbrown cups are done, remove from the oven and carefully spoon the egg filling into each cup. Top with additional shredded cheese if desired.
6. Bake Again:
   • Return the muffin tin to the oven and bake for an additional 10-15 minutes or until the eggs are set.
7. Serve Warm:
   • Allow the Keto Hashbrown Breakfast Cups to cool slightly before removing them from the tin. Serve warm.

Estimated Nutrition Information (Per Serving):

• Calories: Approximately 250-300 calories per serving.
• Protein: Around 15-20 grams per serving.
• Net Carbs: Approximately 5-8 grams per serving.
• Fat: Around 15-20 grams per serving.