Egg and Cheese Cauliflower Breakfast Muffins

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Portable, savory breakfast muffins made with cauliflower, eggs, and cheddar cheese, ideal for a quick keto morning meal. This Breakfast-inspired keto recipe (low carb), ready in about 35 minutes, combines riced cauliflower, large eggs, cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups finely chopped riced cauliflower
• 6 large eggs
• 1 cup shredded cheddar cheese
• 4 slices cooked and crumbled bacon
• 2 stalks thinly sliced green onions
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• as needed baking spray

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and spray a 12-cup muffin tin with baking spray.
2. Step 2: In a large bowl, whisk 6 large eggs with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder until combined.
3. Step 3: Stir in 2 cups riced cauliflower, 1 cup shredded cheddar cheese, 4 crumbled cooked bacon slices, and 2 thinly sliced green onions until evenly mixed.
4. Step 4: Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
5. Step 5: Bake for 20-25 minutes until the muffins are set in the center and lightly golden on top.
6. Step 6: Let cool for 5 minutes before removing from the tin; serve warm or refrigerate for up to 4 days.