Healthy Cauliflower Breakfast Muffins Recipes

Steps:

• Preheat oven to 375 degrees F. Grate cauliflower or food processor, into rice size. (cauliflower rice) Turn the cauliflower rice onto paper towels or cheesecloth and wring out any excess water.
• In large bowl, add eggs, cheddar cheese, garlic powder and whisk until combined. Fold in cheddar cheese, ham, spinach and onion. Fold in the cauliflower rice.
• Grease muffin tin, unless non-stick, then fill each one about 2/3 full.
• Bake for about 20-25 minutes, or until lightly golden.

Steps:

• Preheat oven to 375 degrees.
• Cook Turkey Sasuage and set aside.
• Place muffin liners in a 12 muffin tin and coat liners with non-stick spray.
• In a medium size mixing bowl, combine all ingredients except jalapenoes.
• Divide mixture evenly beween muffin liners and place jalapeno slice on top of each muffin (if desired).
• Bake for 30 minutes or until golden brown.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
• Pour the wet ingredients into the dry and mix briefly until you have a smooth batter - don't overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.