Easy Cauliflower and Cheese Breakfast Casserole

Why You’ll Love This Recipe

If you love cheese and cauliflower, this breakfast casserole will quickly become a favorite. The cauliflower acts as a great base, absorbing all the flavors from the eggs, garlic powder, paprika, and creamy cheeses. The combination of cheddar and mozzarella creates a gooey, melty topping that will make every bite irresistible. It’s simple to prepare, making it a great dish for busy mornings, but it’s also elegant enough for guests at brunch. This casserole is a great way to get in your veggies while enjoying a flavorful, cheesy breakfast.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 1 tbsp olive oil
• Salt and pepper to taste
• 6 large eggs
• ½ cup unsweetened almond milk or milk of choice
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup chopped green onions (optional)
• ½ tsp garlic powder
• ½ tsp paprika

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish or a similar-sized casserole dish.
2. Prepare the cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20 minutes, or until they are tender and lightly browned.
3. Prepare the egg mixture: While the cauliflower is roasting, whisk the eggs and almond milk (or your milk of choice) in a bowl until fully combined. Stir in the garlic powder, paprika, and a pinch of salt and pepper. Mix in the shredded cheddar and mozzarella cheeses until the cheeses are well distributed.
4. Combine cauliflower and egg mixture: Once the cauliflower is roasted, remove it from the oven and let it cool slightly. Then, spread the cauliflower evenly in the prepared baking dish. Pour the egg mixture over the cauliflower, ensuring that it’s evenly distributed.
5. Bake the casserole: Bake the casserole in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
6. Add toppings: If desired, sprinkle chopped green onions over the top of the casserole just before serving for a burst of freshness and color.
7. Serve and enjoy: Let the casserole cool for a few minutes before slicing and serving. It’s delicious on its own or paired with a side of fruit or a light salad.

Servings and Timing

• Servings: This recipe makes about 6 servings.
• Prep time: 10 minutes
• Cook time: 40 minutes (including roasting cauliflower)
• Total time: 50 minutes

Variations

1. Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the egg mixture for some heat.
2. Additional Veggies: Feel free to add other veggies like bell peppers, spinach, or mushrooms for extra flavor and nutrients.
3. Dairy-Free: Use dairy-free cheeses to make this casserole completely dairy-free, and ensure the milk is plant-based.
4. Herb Flavors: Experiment with fresh herbs like thyme, parsley, or basil for extra flavor.

Storage/Reheating

• Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat individual servings in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it overnight. Just bake it the next morning for a quick, easy breakfast.

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower can be used in place of fresh, though fresh cauliflower will provide a firmer texture. Be sure to thaw and drain frozen cauliflower before using to avoid excess moisture.

Can I substitute the almond milk for regular milk?

Yes, feel free to use regular milk or any milk alternative like oat milk, soy milk, or coconut milk.

How can I make this casserole spicier?

If you want to add some spice, try incorporating a chopped jalapeño or a pinch of red pepper flakes into the egg mixture. You can also drizzle some hot sauce on top just before serving.

Can I add meat to this casserole?

Yes, sausage are great additions to this casserole. Just stir them into the egg mixture before baking.

Can I make this casserole gluten-free?

Yes, this casserole is naturally gluten-free as it doesn’t contain any flour or grains.

How do I know when the casserole is done?

The casserole is done when the eggs are set (no longer jiggly) and the top is golden and slightly crispy. You can also insert a knife in the center, and it should come out clean.

Can I freeze the casserole?

Yes, you can freeze the casserole. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw it overnight in the fridge and bake at 350°F (175°C) until hot throughout.

Can I use a different type of cheese?

Yes, you can experiment with different cheeses. Gouda, Swiss, or pepper jack would work well, but cheddar and mozzarella provide the best melt and flavor combination.

Can I make this casserole without the scones?

This casserole doesn’t require scones—it’s already a complete meal on its own with eggs, cauliflower, and cheese. However, you can serve it with a side of toast or biscuits if you’d like.

Conclusion

This Easy Cauliflower and Cheese Breakfast Casserole is a delicious and satisfying way to start your day. With its cheesy, egg-filled base and tender roasted cauliflower, it’s a filling and flavorful breakfast that’s both healthy and indulgent. Whether you’re meal prepping for the week or need a quick dish for brunch, this casserole is sure to be a hit. You can easily customize it with different ingredients to suit your taste, making it a versatile recipe for any occasion. Enjoy!

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