Faux Loaded Potato Skins

Preheat oven to 375ºF. Spray a standard (12 muffins) muffin tin with nonstick spray. Set aside.

In a blender (or food processor), add about 1 cup cauliflower florets and pulse for 15–20 seconds until cauliflower is the consistency of rice. Transfer to a medium mixing bowl and continue working in batches until you have 2 cups of cauliflower “rice”. Add eggs, pepper jack cheese and salt and pepper to taste. Mix thoroughly.

Divide cauliflower mixture evenly between 12 greased muffin cups (about 2 tablespoons per muffin cup). Muffin cups will only be ½ full. Bake for 25 minutes.

Remove muffin tin from oven and evenly divide cheddar cheese among 12 cups. Return to oven for an additional 5 minutes until cheese is melted and bubbly. Let cool for 2–3 minutes.

Slide a knife around the edges of muffin tin and remove each cauliflower muffin. Top with a dollop of sour cream, bacon (or veggie bacon), green onions and diced tomatoes. Serve warm.