Cauliflower & Bacon Muffins

Another lunchbox masterpiece...

Cauliflower and Bacon Muffins


  • 2 Cups Cauliflower Rice (1/2 head)
  • 1 Cup Bacon Bits
  • ¼ Cup Onion Diced
  • 1 Cup Cheddar Cheese Grated
  • 1 tsp Italian Spice
  • 3 Eggs (separated)
  • Salt & Pepper to taste (±5 ml each)
  • 100 ml Coconut Oil



  • Prepare muffins pans with paper holders; paint the paper with Coconut Oil
  • Fry bacon until crisp and loose from each other.
  • Mix all ingredients together. Spread bacon throughout the mixture.
  • Scoop into muffins cup holders, 2/3 full.


  • Bake at 180 ˚C for approximately
    20-minutes. Insert a toothpick to check.
    If it comes out clean, muffins are ready.
  • Allow to stand for 10 minutes and remove from pan.


  • These can be kept in the refrigerator, to eat and pack in lunch boxes.
  • They can be frozen and defrosted when needed.
  • To warm up, place in a pre-heated oven for 5 minutes at 180˚ C.
  • Use for lunch boxes, make smaller ones for snacks or enjoy as a light lunch with a salad.

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