I am always on the hunt for creative breakfast recipes that can be made a few days in advance and eaten on the go. Muffin tin frittatas are a great option but I have to confess that I am really not a fan of their eggy texture, especially when you can’t mask it with lots of cheese.


These Cauliflower Rice Breakfast Muffins are a cross between a mini frittata and a muffin thanks to the addition of riced cauliflower. The cauliflower helps to give these a light and airy texture, which I really enjoy, especially when compared to the density of a frittata.


I packed the muffins with ham and spinach, but they could easily be made vegetarian by swapping the ham for sautΓ©ed mushrooms or butternut squash.


One or two of these muffins make for a great protein rich breakfast on the go. I also like making these in mini muffin tins for bite sized snacks I can enjoy throughout the day. They are delicious eaten warm or cold, on their own, or dipped in ketchup. These muffins will last about 5 days in the fridge, so make a batch on Sunday and you are set for the week.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Ham, Spinach & Cauliflower Rice Breakfast Muffins

4.34 from 9 votes
Leave a Review Β»

Ingredients

  • 5 eggs
  • 1/4 cup almond milk or other milk substitute
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp mustard powder
  • pinch of cayenne optional
  • 1 1/2 cups cauliflower rice blended quite finely
  • 1 1/4 cups diced ham
  • 1 1/2 cups spinach roughly chopped

Instructions

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Spray a muffin tray with cooking spray or alternatively generously wipe melted coconut oil over each muffin cup.
  • In a bowl whisk together the eggs, almond milk, salt, pepper and mustard powder. Add in the cauliflower rice.
  • Place a spoonful of the ham and spinach into the bottom of 9 muffin cups. Pour the egg and cauliflower mixture over top of each and then top each muffin with the remaining ham and spinach.
  • Bake in the oven for 25 minutes until the edges are lightly browned and the tops are fully set.
  • Run a spatula around each muffin to loosen and then place on a wire rack to cool.