Rating: 4.5 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
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These savory, low-carb (and gluten-free) English muffins use riced cauliflower in place of flour, with a little cheese and egg as binder to make a grain-free breakfast bread. Try topping them with sweet jam, or use them to create a yummy breakfast sandwich.

Source: EatingWell.com, February 2018

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

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  • Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about 1/4 cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins."

  • Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.

Nutrition Facts

2 muffins
165 calories; protein 10.6g; carbohydrates 7.6g; dietary fiber 2.7g; sugars 2.7g; fat 11g; saturated fat 5.9g; cholesterol 74.5mg; vitamin a iu 418.4IU; vitamin c 64.5mg; folate 89.7mcg; calcium 237.1mg; iron 0.8mg; magnesium 29.2mg; potassium 438.6mg; sodium 315mg; thiamin 0.1mg.

1 1/2 vegetable, 1 high-fat protein, 1/2 medium-fat protein

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