Cheesy Cauliflower Breakfast Casserole
This cauliflower breakfast casserole swaps in riced cauliflower for the usual hash browns to make it not only keto-friendly but also a real crowd-pleasing addition to the brunch rotation.
- 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
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.
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.
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 Facts
1 piece: 307 calories, 22g fat (11g saturated fat), 194mg cholesterol, 534mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 21g protein.