Trader Joe’s plays great music… at least my store does. It’s usually 80’s or 90’s songs that I haven’t heard in forever but still somehow remember every word to. That’s a life mystery right there… why is it I can recall every lyric to a 30-year-old song playing in the store but have trouble remembering things I’m supposed to buy without a shopping list?! True confession: I have actually taken another turn around the store even though I’ve done my shopping in order to finish a particularly great song all while trying to restrain myself (sometimes unsuccessfully) from breaking out in song.

The other day as I was holding back bursting into a rousing rendition of a Duran Duran hit. I spotted this product in the frozen section: Trader Joe’s Egg Frittata with Swiss Cheese and Cauliflower. I scanned the protein-packed ingredient list and ooooh cool it looked like something that would work on my plan. I tossed a box in my cart. They were $2.99 for a pack of 2 teacup saucer-sized frittatas. 12 grams of protein and just 5 grams of carbs per frittata. They were super convenient (you just heat in the microwave from frozen) and tasty. Perfect breakfast on-the-go or add a veggie or salad for lunch or dinner.

As I was eating them I thought I really need to try and recreate these…  they are super similar to the Egg Bites I make. I scribbled down the basic ingredient list before I tossed the box out… eggs, onions, cauliflower, swiss cheese, chives and a week later I experimented and came up with this copy cat, knock-off version. They were pretty darn close, super yummy and will be on permanent rotation at my house.

Shelly’s Cauliflower Cheese Egg Bites

1 (10 oz.) Frozen Package Riced Cauliflower (I used Birds Eye Steamfresh Cauliflower with Italian Cheese added*)
1 Yellow Onion, diced
5 Eggs, beaten
1/3 cup Shredded Gruyere Cheese (Swiss will work too)
3 Green Onions, diced (I didn’t have chives)
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
a few twists of Black Pepper

Cook Riced Cauliflower per bag instructions. Empty into a mesh strainer. Set aside to allow to drain and cool. I used Italian Cheese seasoned riced cauliflower *If you use plain I’d add a Tablespoon or 2 of grated Parmesan Cheese. Saute yellow onion till golden. Set aside to cool slightly.

Preheat oven to 350.

Mix all ingredients together. Spoon into a lightly greased (Pam non-stick spray works great for this) mini muffin tin.

Bake for 30 minutes at 350. Let them cool a few moments they pull away and pop right out. Makes 24. Keep in fridge for several days, they reheat great in the microwave or toaster oven… or freeze.

Whether you try the storebought version or my copy cat recipe I hope you enjoy them. Let me know what you think.