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

Cheesy Cauliflower Breakfast CasserolePhoto: Taste of Home
Servings Prep Time Cook Time
12servings 30minutes 40minutes + standing
Servings Prep Time
12servings 30minutes
Cook Time
40minutes + standing
Portions: servings
Portions: servings
  1. 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.
  2. 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.
  3. 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°.
Recipe Notes

Nutrition Facts
1 piece: 307 calories, 22g fat (11g saturated fat), 194mg cholesterol, 534mg sodium, 7g carbohydrate (4g sugars, 2g fibre), 21g protein.