Low Carb Egg Cauliflower Casserole is a hearty, low carb, gluten free breakfast!
Cauliflower is a good friend to low carb eating. Often, it is not even distinguishable in a recipe but provides structure and filling where needed. Low Carb Egg Cauliflower Casserole is one of those recipes. The cauliflower flavor does not stand out at all but makes a hearty, delicious casserole. It is just as good reheated the next day too!
I use precooked sausage that I had in my freezer. When I need to cook one pound, I cook several and put the rest away to make another recipe easy. Instead of getting the pan out, cooking, and cleaning up several times, I do it just once. I also use this recipe for Homemade Italian Sausage.
Other great low carb egg dishes are:
I adapted this recipe from The Low Carb Diet.
To print the recipe for Low Carb Egg Cauliflower Casserole, click HERE.
1 lb cooked ground sausage
1 red bell pepper, ½ cup, chopped
½ cup green onions, chopped
12 oz bag riced cauliflower
1 cup frozen, thawed spinach, drained
1 cup cheddar cheese
½ teaspoon salt
2 tsp paprika
½ teaspoon pepper
1 teaspoon garlic powder
Cook sausage if needed.
Cook onion, pepper, cauliflower and spinach in butter or sausage grease until soft.
Break eggs in a bowl and scramble.
Add cheese, sausage and seasonings and stir.
Add vegetables and stir.
Pour into a greased 9×13 baking dish.
Bake in a preheated 350* oven for 35-40 minutes.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.