Cauliflower Breakfast Casserole
You won’t even miss potatoes with this creamy, savory breakfast casserole. It’s high in protein and low in carbs, so it’ll keep you full until your next meal. Perfect for breakfast, brunch, or dinner. Pair it with a side salad, gluten-free baked goods, or fruit for a complete meal.
Equipment
Ingredients
- 1 TB olive oil
- 8.8 oz smoked bacon finely chopped (we use Butcher Box meat)
- 2 shallots peeled and finely chopped
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
- 12.3 oz cauliflower florets blitzed into ‘rice’
- 2 TB unsalted butter
- 3.5 oz cheddar cheese finely grated
- 8.8 oz ricotta cheese
- 4 large eggs whisked
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 355°F (180°C).
- Heat the olive oil in a large non-stick pan (preferably a wok) and add the bacon lardons. Cook over medium heat for several minutes, then add the shallots and both bell peppers, cooking until the vegetables soften.
- Add in the cauliflower ‘rice’ – along with the butter – and increase the heat to high. Cook the mixture until the cauliflower softens and starts to caramelize, approx. 7-8 minutes, stirring continuously. Season the mixture with salt and freshly ground black pepper and stir in half the grated cheddar cheese to melt in. Remove the pan from the heat.
- Pour it into a greased baking dish (like a lasagne dish) and sprinkle on the remaining grated cheddar.
- Bake for 28-30 minutes.
- Serve portioned into 6 pieces!
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 8gProtein: 32gFat: 38gSaturated Fat: 19gCholesterol: 205mgSodium: 1320mgFiber: 2gSugar: 4g