Cheesy Cauliflower Breakfast Casserole

Prep Time:

30 minutes

Cook Time:

40 minutes


12 servings


307 calories


  • 1 lb bacon strips chopped

  • 1 c sweet onion chopped

  • 1/2 ea large sweet red pepper chopped

  • 1/2 ea large green pepper chopped

  • 9 ea large eggs lightly beaten

  • 1 ½ c whole-milk ricotta cheese

  • 4 c frozen riced cauliflower thawed

  • 2 c shredded cheddar cheese

  • 1 c shredded Swiss cheese

  • 1/2 tsp pepper

  • 1/4 tsp salt


Step 1

Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.

Step 2

Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt.

Step 3 Pour into a greased 13×9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.

FREEZE OPTION Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

NUTRITION 1 piece: 307 calories, 22g fat, 11g saturated fat, 194mg cholesterol, 534mg sodium, 7g carbohydrate, 4g sugars, 2g fiber, 21g protein.