Cauliflower Rice Breakfast Casserole recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

cooking spray
1 (16 ounce) package hot pork sausage (such as Jimmy Dean®)
1 (12 ounce) package frozen riced cauliflower
1 red bell pepper, diced
½ sweet onion, diced
12 large eggs
¼ cup milk
½ cup shredded Cheddar cheese, divided
salt and ground black pepper to taste

Nutrition Info

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
servingSize: -
sodium: 698.3 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray or butter.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Yummy low-carb breakfast casserole.

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