Keto Queso Breakfast Hash Cups: The "Million-Dollar" Sunday Prep

https://www.youtube.com/watch?v=hmXQ_vyxnkc&t=32s

Dave, this is a total game-changer for the "Cooking with Dave" lineup. By using bone-dry riced cauliflower and a dual-cheese bind, you've engineered a breakfast cup that actually has a structural "crust" without the carb-heavy potato. At 11g of protein and only 2–3g net carbs, these are the ultimate high-performance fuel for your Ormond Beach mornings.

The secret to this recipe is the "Dehydration Phase," where squeezing the cauliflower ensures the base turns into a crispy "hashbrown" rather than a soggy mess.

The Science of the "Sturdy" Hash Cup: Binding and Moisture

The biggest pitfall in cauliflower-based "breads" is the high water content, which causes the crust to fall apart when you try to lift it out of the muffin tin.

The Pro Technique: We utilize "Lactic Polymerization." By combining mozzarella (the stretch) and parmesan (the snap) with the riced cauliflower, you create a protein-rich mesh. As it bakes at 375°F, the moisture evaporates and the cheeses "fuse" the cauliflower granules together. The melted bacon grease in the crust is the "Pro Move" here—it provides that authentic, smoky "diner hashbrown" aroma that hits you the moment you open the oven.

Ingredients: The "Smoky & Savory" Power Profile

The "Shatter-Snap" Hash Base

• 2 cups Riced Cauliflower: Microwaved and squeezed bone-dry (the most important step!).

• The "Glue" Duo: 1 ½ cups Mozzarella and ½ cup Parmesan.

• The "Diner" Flavor: 2 tbsp Bacon Grease or Butter and garlic powder.

The "Protein-Packed" Filling

• 6 Large Eggs & ¼ cup Heavy Cream: For a fluffy, custard-like interior.

• ¾ cup Breakfast Sausage: Cooked and crumbled for that savory bite.

• The "Creamy" Secret: 2 oz cubed Cream Cheese (these create "Million-Dollar" molten pockets).

The "Smoky Queso" Finish

• The "Zest": Pepper Jack, green chiles, smoked paprika, and cumin.

• The "Tang" Hack: A dash of pickle juice or hot sauce to brighten the heavy fats.

Step-by-Step Instructions: Mastering the Prep

1. The "Million-Dollar" Squeeze

Microwave your cauliflower for 3 minutes, then wrap it in a clean kitchen towel and squeeze with everything you’ve got. Pro-Tip: If the cauliflower is still wet, the crust will be mushy. You want it to look like dry "snow" before mixing in the cheeses and egg.

2. The "Par-Bake" Insurance

Press the cauliflower mix into your greased muffin tin, forming a well in the center. Dave's Pro Move: Bake the crusts for 15 minutes before adding the eggs. This ensures the bottom stays "Million-Dollar" crispy even after the moist egg mixture is added.

3. The "Custard" Fill

Whisk your eggs, cream, and fillings. Pro-Tip: Use your Ninja Chop to finely mince the onions or bell peppers if using; this ensures they cook through in the short 15-minute bake time.

4. The "Final Set" Bake

Fill the cups and bake for another 15–17 minutes. The "Jiggle" Rule: You want the tops to be set but with a slight, custard-like jiggle in the very center. They will fully firm up as they cool.

5. The "Smoky" Emulsion

Melt your queso ingredients. Pro-Tip: If the queso is too thick, whisk in a tablespoon of bone broth. This adds a hit of collagen and deep savory flavor that water simply can't match.

🥑 Macros (Per Cup - Yields 12)

Essential Kitchen Gear

• For the Prep: Use your Ninja Chop to finely crumble the cooked sausage and dice the aromatics for a professional-grade texture.

• The Prep Surface: Your OXO Cutting Board is the perfect station for slicing your jalapeños and staging the hot muffin tin.

• The Bake: A high-quality non-stick muffin tin is the "Pro Choice" for these cups—even with grease, cheese-based crusts love to stick, so a good pan is your best insurance.

FAQ: Frequently Asked Questions

Can I freeze these?

Absolutely. Follow the Storage Tips: these freeze beautifully for up to 2 months. Reheat them in the Air Fryer at 350°F for 4 minutes to bring that "Million-Dollar" crust back to life.

Why did my eggs overflow?

This usually happens if you fill the cups to the very top. Leave about 1/8th of an inch of space; the eggs will puff up like a soufflé during the bake.

How do I keep the queso smooth?

Keep the heat low. High heat will cause the Pepper Jack to "break" and become oily. If it gets lumpy, a quick 10-second blast in the Ninja Chop will make it silk-smooth again.

What is the best "Carnivore" swap?

Follow your idea for the Carnivore Version: omit the cauliflower crust and simply bake the eggs and sausage in a "basket" made of bacon strips.