Comments on: Cauliflower Hash Brown Egg Cups (Low Carb + Gluten Free)

By: EW

EW — Tue, 10 Nov 2020 01:46:30 +0000

Great recipe! I added fresh chives and garlic salt to the mix. Yummy!

By: JJ

JJ — Tue, 14 Apr 2020 02:52:57 +0000

I loved the breakfast egg muffins recipe you also have. I was wondering if I could combine that recipe with the cauliflower crust In this recipe? Like mini cauliflower crust quiches. How would I do it?

By: Nancy P

Nancy P — Sun, 05 Jan 2020 21:25:10 +0000

I wonder if these can be made in casserole form instead?

By: Rachel

Rachel — Tue, 18 Dec 2018 06:12:25 +0000

Tried these out tonight for dinner.. love reading options to pre-make for early morning.. one thing the cauliflower is super hot to ring out the water. Do you just let it cool off before trying to get all the water out? I was expecting a crispy crust which was true on the out side, but the cauliflower that was in the bottom was light and fluffy like bread.. absolutely delicious and my son and husband loved them too.. I also used one head of cauliflower and it made 8, so next time I’m going to try using two heads of cauliflower, left overs and the storing ideas in the freezer are brilliant.. thank you for the fun new recipe!!

By: Kathi Cole

Kathi Cole — Sun, 11 Jun 2017 03:18:07 +0000

so If I make the cups the night before…..do I refrigerate or just leave in air tight container? and the next day put them back in the muffin tins?