If you love muffin tin breakfast cups, you're going to go crazy for this low-carb twist on the trend. After using cauliflower as a stand-in for pizza crust, fried rice, and cheesy "popcorn," we had to try it as faux hash browns. Turns out, it's pretty incredible.

The process itself is simpler than you'd think: Chop off the stem and leaves from the head of cauliflower, throwing those away, and cut the cauliflower into chunks. Place those into a large pot of boiling water. Let it boil for 3 minutes, and as it does, crack a window—your kitchen's about to smell like cauliflower, hard-core.

A food processor is a crucial for getting that hash brown texture, but a powerful blender could work too. Once your cauli is pulsed to bits, it's imperative that you remove ALL of the liquid. The best technique for this is to tear off a couple sheets of paper towel, pour the crumbled cauliflower on top and wring away! You'd be surprised how much water comes out, even if the florets seem dry at first.

From there, you're just forming a dough with eggs and cheddar (and a little garlic powder, salt, and pepper, to give it more of a tater-like flavah). Your fingers are really your best tool when it comes to incorporating here, so roll up your sleeves and get that "dough" mixed and molded.

Be sure to pre-bake the nests before adding the eggs and other toppings. But really, treat this cauliflower concoction as "dough" because you can essentially put anything you want inside. We chose bacon and chives but anything you like in a savory egg dish would work: avocado, tomatoes, spinach, kale—you name it!

Get the recipe.

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