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Easy Cauliflower and Cheese Breakfast Casserole

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A delicious and savory breakfast casserole with tender cauliflower, creamy eggs, and melted cheese. Perfect for a low-carb or gluten-free diet, this casserole is a hearty, flavorful way to start the day.

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

Instructions

  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.

Notes

For a spicier version, add a pinch of cayenne pepper or hot sauce to the egg mixture.

Frozen cauliflower can be used, but make sure to thaw and drain it before using to avoid excess moisture.

This casserole is naturally gluten-free and can easily be made dairy-free by using plant-based cheese and milk alternatives.

Feel free to add extra veggies or meat, sausage, or mushrooms, for added flavor and nutrition.

Nutrition