I’ve always adored the combo and thought they might taste good wrapped up in some fluffy eggs, turns out they are unreal!
Takes minutes to make and you can freeze them to have for quick on the run breakfasts or after school snacks to go.
*TOP KIT TIP: No greasing or lining required if you use a Silicon Muffin Tray, and the whole thing comes right out without so much as a nudge from a knife, which was a life-changing discovery for me.
- ¼ cauliflower, broken into florets then pulsed in blender or grated
- 5 eggs
- 120g cheddar, grated
- 2 tsbp Dijon mustard
- Salt and pepper
- 3 spring onions, finely sliced
- 2 tbsp dill, chopped
Preheat the Oven to 180.
Whisk the eggs together until fluffy. Add the mustard, cauliflower, cheddar and spring onions and fold together until combined. Season to taste ad sprinkle in a dash of dill reserving some for serving.
Pour into muffin moulds making sure to distribute evenly.
Bale for 12-15 minutes until golden and puffed up.
Leave to cool slightly. Best served warm with a sprinkling of fresh dill and a dash of mustard.