Lunch: Cauliflower Hashbrown Egg Cups

Recipe by Candace Braun Davison and Charlotte Greffin You won't even miss regular hashbrowns.

Ingredients

2 heads of cauliflower, steamed
2 c. shredded Cheddar cheese
1 dozen 2 large eggs
1 tsp. garlic powder
1 tsp. garlic powder
1 tsp. salt
Fresh ground pepper to taste
Chives, chopped (optional)

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 cheddar cheese, garlic powder, salt and two eggs 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 bacon to the bottom of each cup and crack an egg on top, without breaking the yolk.
Bake for 7-8 minutes.
Sprinkle with chives and pepper to taste.