Cheesy Cauliflower Breakfast Casserole
I love finding new ways to add veggies to my meals. This twist on a breakfast favorite 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, Lead Hill, Arkansas
Ingredients
- 1 poundbacon strips, chopped
- 1 cupchopped sweet onion
- ½ largesweet red pepper, chopped
- ½ largegreen pepper, chopped
- 9 largeeggs, lightly beaten
- 1 cupswhole-milk ricotta cheese
- 4 cupsfrozen riced cauliflower, thawed
- 2 cupsshredded cheddar cheese
- 1 cupshredded swiss cheese
- ½ teaspoonpepper
- ¼ teaspoonsalt
Directions
- 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 in the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.