Cauliflower Muffins with Cheese Recipe

This easy recipe for Cauliflower Muffins with Cheese is so good! You may want to make extra and freeze the leftovers.

Not only is it an awesome budget-friendly recipe, but it’s also absolutely a delicious healthy recipe that you can enjoy anytime. This Cheesy Cauliflower Muffins recipe is also perfect for those following a Keto diet.

Kitchen Notes and Tips

• Pre-riced fresh cauliflower is ideal for this recipe. Otherwise, fresh cauliflower can be riced on a box grater or in a food processor. Pat dry with a clean dishcloth or paper towel to remove any excess moisture before using.

Ingredients for Cauliflower Muffins with Cheese

• 2 medium jalapeño peppers 
• 2½ cups cauliflower rice
• 6 slices thick-cut bacon, cooked crispy and crumbled, divided
• 1¼ cup cheddar cheese, shredded, divided
• ½ teaspoon garlic powder
• Sea salt and black pepper, to taste
• 5 large eggs
• 1/3 c. water

Supplies Used

• Nonstick 12-cup mini muffin tins

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How to Make Cauliflower Muffins with Cheese

Step #1. Place top oven rack in center position and pre-heat oven to 375°F. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.

Step #2. Remove the stem and seeds from one of the jalapeño peppers and finely dice the rest. Slice the remaining pepper into 12 thin rings and set aside in a large microwave-safe bowl.

Step #3. Add the diced jalapeño, riced cauliflower, 2/3 of the crumbled bacon, one cup of the shredded sharp cheddar cheese, and the garlic powder to the large bowl and season with salt and black pepper, to taste.

Step #4. Whisk eggs and water together in a second bowl and pour on top of the riced cauliflower mixture. Stir the egg mixture until all ingredients are thoroughly combined. 

Note: If the mixture is too thick, add a couple of tablespoons of water to the mixture to create a batter-like consistency.

Step #5. Divide the cauliflower batter among the openings in the prepared muffin tin. You can use an ice cream scooper to equally scoop batter into the muffin tin. Top each muffin with some of the remaining bacon, shredded cheese, and one of the jalapeño rings.

Step #6. Place in the pre-heated oven and bake 20-25 minutes or until the egg is set and the muffins are golden brown on top. Remove from oven and cool for several minutes before serving. The remaining muffins can be stored in the refrigerator for several days or frozen for later use. Enjoy!

Did you enjoy these Cauliflower Muffins with Cheese? Let me know in the comment section below! Follow me on my social media to stay updated on my latest recipe posts.

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More Easy Recipes To Try Next Time

If you enjoyed these Cauliflower Muffins with Cheese, I highly recommend trying these other baked recipes:

• Baked Corn Casserole
• Baked Peaches with Balsamic Glaze and Whipped Cream
• Homemade Fresh Strawberry Chocolate Muffins
• Homemade Cupcake and Frosting Recipes That Everyone Will Love

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Cheesy Cauliflower Muffins Recipe

Lori

Last night, I decided to make this post and share with you the delicious recipe of one of my favorite savory muffins, the Cheesy Cauliflower Muffins!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

  

• 2 medium jalapeño peppers
• 2 1/2 cups cauliflower rice
• 6 slices thick-cut bacon cooked crispy and crumbled, divided
• 1 1/4 cup cheddar cheese , shredded, divided
• 1/2 teaspoon garlic powder
• Sea salt and black pepper to taste
• 5 large eggs
• 1/3 c. water

Instructions

 

• Place top oven rack in center position and pre-heat oven to 375°F. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
• Remove the stem and seeds from one of the jalapeño peppers and finely dice the rest. Slice the remaining pepper into 12 thin rings and set aside in a large microwave-safe bowl.
• Add the diced jalapeño, riced cauliflower, 2/3 of the crumbled bacon, one cup of the shredded sharp cheddar cheese, and the garlic powder to the large bowl and season with salt and black pepper, to taste.
• Whisk eggs and water together in a second bowl and pour on top of the riced cauliflower mixture. Stir the egg mixture until all ingredients are thoroughly combined.
• Divide the cauliflower batter among the openings in the prepared muffin tin. You can use an ice cream scooper to equally scoop batter into the muffin tin. Top each muffin with some of the remaining bacon, shredded cheese, and one of the jalapeño rings.
• Place in the pre-heated oven and bake 20-25 minutes or until the egg is set and the muffins are golden brown on top. Remove from oven and cool for several minutes before serving. The remaining muffins can be stored in the refrigerator for several days or frozen for later use. Enjoy!

Notes

1. If the mixture is too thick, add a couple of tablespoons of excess water to the mixture to create a batter-like consistency.

Keyword Brunch

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