Cauliflower Rice Breakfast Casserole Recipes

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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

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11



Cheesy Cauliflower Breakfast Casserole image

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.

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

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



Egg and Cauliflower Rice Casserole image

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

4 whole eggs
4 egg whites
1 jar (7.5 oz.) TACO BELL® Verde Salsa
1/2 cup milk
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
3 cups cauliflower rice
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 can (4 oz.) chopped green chiles, undrained
3 green onions, chopped

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