Best 3 Cheesy Cauliflower Breakfast Casserole Recipes
If you're tired of the same old breakfast routine and want to try something new and exciting, look no further than cheesy cauliflower breakfast casserole. This mouth-watering dish combines cauliflower, eggs, cheese, and a variety of flavorful ingredients to create a savory and satisfying meal that will start your day off right. Whether you're looking for a quick and easy weekday breakfast or a special dish for a brunch party, this cheesy cauliflower breakfast casserole is sure to please everyone at the table.
Here are our top 3 tried and tested recipes!
CHEESY CAULIFLOWER CASSEROLE
It's a delicious dish of delightful cheesy sauce. Bright red and green bell pepper pieces and crushed corn flakes! We enjoyed it so much, their was nothing to scrape off the dishes or pan!
Provided by kelliegirl21
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
- Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
- Bake uncovered until heated through, 30 to 35 minutes.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 7.5 g, Cholesterol 33 mg, Fat 12.6 g, Fiber 2.1 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 485.8 mg, Sugar 2.4 g
CHEESY CAULIFLOWER BREAKFAST CASSEROLE
I love finding new ways to add veggies to my meals. This cauliflower breakfast casserole 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, Lakeway, Arkansas
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- 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. , 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 near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 307 calories, Fat 22g fat (11g saturated fat), Cholesterol 194mg cholesterol, Sodium 534mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CAULIFLOWER CASSEROLE
To dress up cauliflower, Mom used a delightful mixture of a cheesy sauce, bright red and green pepper pieces, and crushed cornflakes. We enjoyed this casserole so much that leftovers were rare. -Linda McGinty, Parma, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. , In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts : Calories 162 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 503mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- Use fresh cauliflower: Fresh cauliflower florets will give your casserole the best flavor and texture. If you're using frozen cauliflower, be sure to thaw it completely before cooking.
- Cook the cauliflower until tender: You want the cauliflower to be soft enough to easily pierce with a fork, but not so soft that it's mushy. Cooking it for too long will make it bland and watery.
- Use a variety of cheeses: A combination of cheeses will give your casserole a more complex flavor. Cheddar, mozzarella, and Parmesan are all good choices. You can also add other types of cheese, such as Gruyère or Gouda, to taste.
- Don't overcook the eggs: The eggs should be cooked until they are just set, but not hard-boiled. Overcooked eggs will make your casserole dry and rubbery.
- Serve immediately: This casserole is best served immediately after it's baked. The cheese will be melted and gooey, and the cauliflower will be tender and flavorful.
Conclusion:
Cheesy cauliflower breakfast casserole is a delicious and easy-to-make dish that's perfect for a weekend brunch or a weekday breakfast. It's packed with protein, vegetables, and cheese, so it's a great way to start your day. Plus, it's a versatile dish that can be customized to your liking. So next time you're looking for a hearty and satisfying breakfast, give this cheesy cauliflower breakfast casserole a try.
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