0 points I made an easy cheddar hashbrown muffin cup recipe that is perfect if you are looking to cut carbs and is zero weight watchers points per muffin This make-ahead recipe is a great meal prep option; frozen riced cauliflower and pre-shredded cheese make the prep a breeze. The hearty combo of shredded hash browns, eggs, and cheese is sturdy enough to eat out of hand. Refrigerate the cups for up to five days and reheat for 45 seconds to 1 minute in the microwave; or freeze for longer storage, thaw overnight in the fridge, and reheat for the same amount of time.
Ingredients
- 10 ounce bag of rice Cauliflower
- 1/2 a cup of fat free cheddar cheese
- 2 eggs
- salt and pepper/garlic powder
- cooking spray
Instructions
- Mix ingredients. I put them into 12 cup muffin tin after I sprayed it with nonstick.
- Baked at 25 minutes at°375.