These delicious sweet potato egg muffins with cauliflower are made using raw vegetables. Packed full of protein they perfect for breakfast, brunch or as a healthy snack anytime!
Preheat the oven to 375 F/ 190 C/ gas mark 5. Grease your muffin pan and set aside.
Combine the grated sweet potato, cauliflower and ⅔ of the cheese. Set aside.
In a large bowl combine the eggs and milk, season and beat together for about a minute. Pour in the vegetable mixture and stir well to combine.
Spoon equal amounts of the mixture into the muffin pan (you should have 10 muffins), sprinkle the remaining cheese over the top of each muffin and bake in the centre of the oven for 23 minutes.
Remove from the oven, leave in the pan for 5 minutes then take the muffins out (I used a spatula to do that) and either serve immediately or place on a cooling rack for a few minutes before serving. Serve warm or cold.
Notes
Either chop the cauliflower or pulse briefly in a blender until crumbly.
Make it dairy free: use any plant-based milk.
Optional extras: add fresh chives or finely chopped scallions (green onions), bacon bits or leftover cooked sausage chunks/chorizo into the egg mixture. You can also spice these egg cups up with cayenne or chili pepper, or add a dash of sweet paprika, ⅓ teaspoon of dried oregano or thyme.
Storing: Once cooled place in an airtight container and refrigerate for up to 2 days.
Freezing: Place in an airtight container with a piece of parchment paper separating each egg cup so they don't stick to one another and freeze for up to 3 months. Defrost and reheat in a microwave.
Enjoy these cauliflower egg cups either hot or cold, with a bit of ketchup, sriracha sauce or yogurt/cream cheese.