CHEESY CAULIFLOWER BREAKFAST CASSEROLE
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
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
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.
EGG AND CAULIFLOWER RICE CASSEROLE
Excite the family with our delightful Egg and Cauliflower Rice Casserole. Egg and Cauliflower Rice Casserole includes salsa and chiles for extra flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Whisk first 5 ingredients in large bowl until blended. Add remaining ingredients; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 40 to 45 min. or until golden brown.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CAULIFLOWER RICE BREAKFAST CASSEROLE
Yummy low-carb breakfast casserole.
Provided by Kashmandoo
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 55m
Yield 8
Number Of Ingredients 9
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
CRISPY BROWN RICE AND CAULIFLOWER WITH FRIED EGGS
"This is one of my favorite ways to eat brown rice. I love white rice as much as the next person, but brown rice is equally as tasty and packs more health benefits," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 1 serving of cauliflower and eggs, plus six cups of brown rice
Number Of Ingredients 13
Steps:
- In a blender or food processor, pulse the cauliflower until the mixture has the consistency of rice.
- Set a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the brown rice, cauliflower rice, turmeric and cayenne and stir to combine, then shake the skillet to spread the mixture out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Sprinkle the garlic and ginger across the top and season with a pinch of salt and a twist of pepper. Remove from the heat, stir in the scallions and set aside.
- Set a large nonstick skillet over medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Add the cilantro and season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks and 1 1/2 minutes for fully set yolks.
- Place the brown rice and cauliflower on a plate, top with the eggs and serve with a lime wedge and hot sauce.
- Make the brown rice: Fill a large pot with 10 cups water and bring to a boil. Add 2 cups brown rice and a couple pinches of salt and cook at a gentle boil, covered, for 30 minutes. Drain the rice and return it to the pot. Cover and let rest for 10 minutes. Remove the lid and fluff with a fork. Spread the rice out on a sheet pan and let cool before transferring it to an airtight container. Cooked brown rice will last up to 3 days in the fridge.
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BREAKFAST EGGS WITH CAULIFLOWER RICE - THE SCHMIDTY WIFE
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Cuisine AmericanTotal Time 10 minsCategory BreakfastCalories 383 per serving
- Heat cauliflower rice on a non-stick skillet over medium-high heat for 3-5 minutes until non longer frozen, stirring occasionally.
- Use a spatula to move all of the cauliflower rice over to one half of the skillet. Oil the empty half of the skillet and turn the heat down to medium. Once the oil is hot crack and add the eggs to the oil. Cover and cook until your eggs are done to your preferred liking of runny yolk, around 2-5 minutes.
- Gently transfer eggs and cauliflower rice to a plate and add avocado to the plate. Season as preferred, I recommend good salt such as sea salt or Himalayan salt, fresh cracked black pepper, and a few red pepper flakes. Eat immediately.
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