I always said I’d never hide veggies in my kids’ food, and now I’m eating those words. And they’re delicious.
My kids love bacon and egg ‘muffins’ – they’re really like a crust-less quiche in a silicone muffin cup. They love them quite a bit less when I add spinach to them. Hmmm. For some reason, just being able to see the spinach mixed in with their bacon and eggs makes their breakfast less palatable. So I tried adding one of our favorite veggie sides – whipped cauliflower – to the recipe. The cauliflower isn’t discernible in taste or appearance once it’s whisked in with the egg. So they get their favorite breakfast, and I get to know they’ve at least eaten one vegetable today. Everyone wins.
These muffins take a little extra time to whip up with the veggie puree in them, but you could totally whip up a batch of them on the weekend and store in the fridge for grab-and-go breakfasts for a few days. Perfect for back-to-school!
Hidden Cauliflower Quiche
8 eggs, whisked
1/2 tsp. sea salt
1 1/4 cups cheese
1 cup of cauliflower puree (plus 2 Tbl. bacon grease or some kind of oil)
6-7 slices of bacon, cooked
To prepare bacon in the oven: Heat oven to 400 degrees. Cover sheet pan in foil and lay strips of bacon on sheet, making sure not to overlap. Bake 14 minutes and check for doneness. Add a few more minutes if necessary. Lower oven temperature to 375 degrees.
Meanwhile, make cauliflower puree. Roughly chop a head of cauliflower. Steam florets in a pan on the stove and transfer to food processor. Add 2 T. of bacon grease (OR coconut oil, butter or ghee) to cauliflower and process until smooth and creamy.
Crack eight eggs in a medium bowl. Add 1/2 tsp. salt and cauliflower puree. Whisk to combine.
Line muffin tin with 12 silicone muffin cups. Sprinkle the bottom of each cup with your choice of cheese. The cheese will rise to the top when you add the egg mixture.
Add egg mixture to silicone cups and sprinkle cooked bacon on top.
Bake egg muffins at 375 for 18 minutes or until a knife comes out clean.
Store in a glass container in the fridge for several days or in the freezer.