I love finding new ways to add veggies to my meals. 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. —Robyn Warren, Lakeway, Arkansas,
- 1 pound bacon strips, chopped
- 1 cup chopped sweet onion
- 1/2 large sweet red pepper, chopped
- 1/2 large green pepper, chopped
- 9 large eggs, lightly beaten
- 1-1/2 cups whole-milk ricotta cheese
- 4 cups frozen riced cauliflower, thawed
- 2 cups shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
image/svg+xml Text Ingredients View Recipe,
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 tightly 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°.
1 piece: 307 calories, 22g fat (11g saturated fat), 194mg cholesterol, 534mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 21g protein.