Step 1

Preheat oven to 400℉. Lightly spray your muffin tray with oil.

Step 2

In a large bowl, combine the riced cauliflower, shallot, carrot, bell pepper and eggs. Add in the seasonings, grated parmesan, breadcrumbs and mix to combine. Lastly fold in the shredded cheeses. Scoop out about 3-4 tbs of the mixture into a 12 slot muffin tray. Press each down. Bake for 25 minutes or until golden brown on top. Allow to set in the pan for 10 minutes then transfer to a wire rack.