Description
Hey there, friend! If you love the crispy, comforting goodness of hashbrowns but want to keep it low-carb or keto-friendly, these Keto Hashbrown Muffin Bites are about to change your life. Made with riced cauliflower, cheese, and eggs, they’re golden, crispy-on-the-outside, fluffy-on-the-inside, and ready in under 30 minutes. Perfect for breakfast, brunch, snacks, or meal prep—these little bites are versatile, satisfying, and totally addictive.
Ingredients
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1 bag (10 oz) Birds Eye Savory Herb Riced Cauliflower (or plain riced cauliflower + ¼ tsp dried herbs)
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½ cup shredded cheese (cheddar, pepper jack, mozzarella, or a blend)
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2 large eggs, room temperature
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½ tsp garlic powder
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Salt & freshly cracked black pepper, to taste
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Cooking spray (or lightly brush muffin tin with melted butter/ghee)
Instructions
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Preheat oven: 375°F (190°C). Use convection if available for crispier edges.
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Prepare the mixture: In a mixing bowl, combine cooked (and slightly cooled) riced cauliflower, cheese, eggs, garlic powder, salt, and pepper. Mix thoroughly—hands work best!
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Prep the muffin tin: Generously spray a 12-cup muffin tin with non-stick spray (or use silicone liners).
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Fill the cups: Spoon the mixture into each muffin cup, filling about ¾ full. Press gently to compact.
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Bake: 25 minutes, or until tops are golden and edges crisp.
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Cool: Let muffins rest in the tin for 5–10 minutes before removing. This helps them hold their shape and makes them easier to pop out.
Notes
Chef’s Tips
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Moisture matters: If using fresh cauliflower, squeeze out ALL water to ensure crispiness.
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Don’t rush cooling: Wait 10 minutes before removing from the tin to prevent sticking or breakage.
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Make ahead: Store in an airtight container in the fridge (up to 5 days) or freeze (up to 3 months). Reheat in oven, toaster oven, or air fryer.
Nutrition
- Calories: 60 kcal Per Serving
- Fat: 4 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 4 g