When you need to make yourself a quick, healthy and spicy breakfast or lunch, just pull four basic ingredients out of your fridge and whip up Buffalo Cauliflower Baked Eggs.
Buffalo Cauliflower Baked Eggs
OK, OK, I know, enough with the Buffalo stuff already. I promise, this is the last one for awhile, but I’ve had these pictures hanging around and needed a quick post. I’m a bit behind and have a ton of stuff to do. So, more Buffalo…
This recipe, well, it was born out of my desire to use up every last thing in my fridge and never throw one morsel away. I’m usually fairly successful My kids get leftovers omelets or sandwiches for lunch, I make up all kinds of random fried rice concoctions, salad are topped with a mish mash of stuff. The reason I’m so busy right now is that we were on vacation in Vermont for a week, home for a week, and now getting ready to head to my mom’s. The Hubby won’t end up eating leftovers while I’m away, so you should see the wacky dinners we’ve been having lately in my efforts to empty the fridge.
One day awhile back, there was leftover cauliflower, which, to be honest, is a rarity, because we usually polish off a head no problem. That’s where Buffalo Cauliflower Baked Eggs came from. It started as a stovetop dish, but then I decided to start baking it to brown up the edges a bit. The first time I did that I posted a picture on Instagram, figuring people would think I was totally nuts, and instead I was getting recipe requests. So here you go, even though this barely qualifies as a recipe…
You guys, don’t think I’m totally insane, but Buffalo Cauliflower Baked Eggs are fabulous! Seriously. I mean, Buffalo Cauliflower is already popular all over the web and Pinterest and stuff. Now granted this isn’t battered, but, you know, same flavors. Then I added some serious yolk porn (you can always cook yours longer if you don’t do the runny egg thing. I usually leave it in the oven too long anyway and end up with a fully cooked yolk), and my fave, blue cheese to just make it even better. Plus, high protein, low carb, gluten free (if you ensure you get gluten fee blue cheese, which I am told is out there, or replace it with another type of cheese), veggies. Yes, yes yes!! Do it!
Oh, and of course, since I was really just wanting to eat my eggs and cauliflower and hot sauce and blue cheese, I got all of my photos taken and realized as I was just about to sit down at the table that I forgot to show you how I actually eat them. Yup, with a little more Frank’s Red Hot on top, you know, for good measure. Mmmmmm!
What weird lunch creations have you come up with?
- 1-1½ cups leftover steamed or roasted cauliflower
- 2 Tablespoons hot sauce (I used Frank's Red Hot), plus additional for sprinkling, if desired
- 2 eggs
- ¼ cup crumbled blue cheese
- Preheat your oven to 350°F.
- Toss cauliflower with hot sauce and place in a small casserole dish.
- Carefully crack each egg on top of the cauliflower, being careful not to break the yolk. Sprinkle with blue cheese.
- Bake for 10-15 minutes, or to desired doneness of the egg.
- Sprinkle with additional hot sauce before serving, if desired.
Here are some more egg recipes…
Plus a few from my friends…
- Bacon Jalapeño Popper Quiche from Real Housemoms
- Open-Faced Caprese Egg Scramble from Happy Food Healthy Life
- Loaded Potato Crustless Quiche from Mom’s Test Kitchen