Low Carb Egg Cauliflower Casserole is a hearty, low carb, gluten free breakfast with several options for variety!
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.
Low Carb Egg Cauliflower Casserole can also be made with 1 pound of bacon or any other meat you like instead of sausage. Or make it vegetarian by adding more mushrooms.
Use broccoli instead of spinach or use different cheeses. It is very versatile so you could make it over and over and never get tired of it by changing something each time. Just use the same amount of egg, meat, vegetables, cheeses and spices for the right consistency and you will be fine!
Other great low carb egg dishes are:
See also 69 Low Carb & Keto Breakfast Recipes
1 lb cooked ground sausage
1/2 cup red bell pepper, 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.
If you make Low Carb Egg Cauliflower Casserole, let me know! Rate it and leave a comment below. I love hearing from you!
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- 1 lb cooked ground sausage
- 12 eggs
- 1/2 cup red bell pepper, 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 9x13 baking dish.
- Bake in a preheated 350* oven for 35-40 minutes.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 368Total Fat 29gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 329mgSodium 838mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 2gProtein 22g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
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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.