Wholesome Patisserie's Mini Egg & Cauliflower Cups


Wholesome Patisserie's Mini Egg & Cauliflower Cups


  • 2 heaped cups cauliflower, chopped into florets
  • 5 large eggs
  • 1 cup fresh baby spinach, roughly chopped
  • 1/3 cup smoked ham, diced
  • 1/2 cup frozen or fresh grated tasty cheese
  • Salt and pepper, to season


  1. Preheat oven to 190ºC (375ºC). Lightly grease with butter a mini 12-hole silicone muffin pan. Place on a large flat baking tray and set aside.
  2. Place cauliflower florets into a high-speed food processor and pulse until diced, resembling cauliflower rice.
  3. Line a bowl with paper towel and transfer chopped cauliflower into bowl and squeeze out any excess water using the paper towel. Set aside.
  4. In a large mixing bowl, add eggs and lightly whisk. Add cauliflower and whisk until well combined.
  5. Add chopped spinach, diced ham and grated cheese. Mix until well combined.
  6. Season with salt and pepper. Mix well.
  7. Spoon mixture into greased mini muffin pan. Filling each just below the top as they do rise.
  8. Bake for 10-12 minutes or until the tops are set and lightly golden.
  9. Remove from oven and allow to cool in pan for 5 minutes.
  10. Carefully remove each from pan and transfer to a wire cooling rack.
  11. Repeat above method with any remaining mixture.

Serve warm or store in an airtight container, refrigerated, for later use. Perfect for a lunchbox snack!

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 20-24 mini cups

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