Cauliflower Rice Breakfast Casserole Recipes

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CHEESY CAULIFLOWER BREAKFAST CASSEROLE



Cheesy Cauliflower Breakfast Casserole image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

  • 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 13x9-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 : Calories 307 calories, Fat 22g fat (11g saturated fat), Cholesterol 194mg cholesterol, Sodium 534mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CAULIFLOWER RICE BREAKFAST CASSEROLE



Cauliflower Rice Breakfast Casserole image

Yummy low-carb breakfast casserole.

Provided by Kashmandoo

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 55m

Yield 8

Number Of Ingredients 9

1 serving cooking spray
1 (16 ounce) package hot pork sausage (such as Jimmy Dean®)
1 (12 ounce) package frozen riced cauliflower
1 red bell pepper, diced
½ sweet onion, diced
12 large eggs
¼ cup milk
½ cup shredded Cheddar cheese, divided
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray or butter.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Reserve grease in the pan; place sausage into the prepared dish.
  • Cook and stir cauliflower rice in the bacon grease over medium heat, actively stirring, until most of the moisture has been removed, 3 to 4 minutes. Place cauliflower in the casserole dish; mix in bell pepper and onion.
  • Whisk eggs in a bowl with milk, 1/4 cup Cheddar cheese, salt, and pepper. Pour egg mixture over ingredients in the casserole dish; do not mix.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Add remaining cheese on top and continue to bake until melted, 3 to 4 minutes.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 5.2 g, Cholesterol 321.1 mg, Fat 22.7 g, Fiber 1.5 g, Protein 20.8 g, SaturatedFat 8.5 g, Sodium 698.3 mg, Sugar 2 g

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