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Easy Cauliflower And Cheese Breakfast Casserole Recipe
A warm and satisfying breakfast bake made with roasted cauliflower, eggs, and melty cheese low-carb, gluten-free, and packed with flavor!
Ingredients
- 1 medium head of cauliflower cut into florets
- 1 tbsp olive oil
- Salt and pepper to taste
- 6 large eggs
- ½ cup unsweetened almond milk or milk of choice
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
- ¼ cup chopped green onions optional
- ½ tsp garlic powder
- ½ tsp paprika
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower with olive oil, salt, and pepper. Roast for 15–20 minutes until just tender.
- In a large bowl, whisk eggs, milk, garlic powder, and paprika until combined.
- Stir in shredded cheeses, green onions (if using), and roasted cauliflower.
- Pour mixture into a greased 9x9-inch baking dish.
- Bake at 375°F (190°C) for 30–35 minutes, or until set and golden on top.
- Let cool slightly before slicing and serving.
Notes
- Add cooked bacon, turkey sausage, or spinach for variety.
- Great for make-ahead breakfasts just reheat and enjoy!
- Store leftovers in the fridge for up to 4 days, or freeze for 1 month.
Nutrition
Calories: 220kcalCarbohydrates: 5gProtein: 14gFat: 16gFiber: 2g