A crispy, cheesy twist on a breakfast classic — without the carbs!
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Low-Carb Cauliflower Hashbrowns
manandev
A crispy, cheesy twist on a breakfast classic — without the carbs!
Equipment
Skillet or frying pan
Mixing bowl
Measuring cups & spoons
Blender or food processor
Muffin tin
Cooking spray or butter
Oven
Ingredients
1 package frozen cauliflower rice (thawed & drained)
1 cup cottage cheese
¼ cup shredded cheese (cheddar or mozzarella)
½ tsp garlic powder
½ tsp paprika
Salt, to taste
Instructions
1
Preheat oven – Set oven to 400°F (200°C) and lightly grease a muffin tin.
2
Cook cauliflower rice – In a skillet, cook cauliflower rice over medium heat until tender and excess moisture evaporates.
3
Blend cottage cheese – Process cottage cheese in a blender until smooth and creamy.
4
Mix ingredients – In a bowl, combine cauliflower rice, blended cottage cheese, shredded cheese, garlic powder, paprika, and salt.
5
Fill tins – Spoon mixture into muffin tin, pressing down gently to form patties.
6
Bake – Bake for 30–35 minutes, until golden and crispy on the edges.
7
Cool & serve – Let cool slightly before removing from tin. Serve warm with your favorite low-carb toppings.
Notes
🧀 Cheese Options – Try parmesan or pepper jack for a different flavor. 🌱 Add Veggies – Mix in finely chopped spinach, peppers, or zucchini. 🍳 Breakfast Pairing – Serve alongside eggs, turkey bacon, or avocado. ✨ Crispy on the outside, soft and cheesy on the inside — these hashbrowns are a perfect low-carb breakfast or snack!-
Hi! I’m Jenna Ewing.
I’m a busy mom turned super chef, creating delicious recipes that use 10 ingredients or less, one bowl, or 30 minutes or less.
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