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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Easy Cheesy Cauliflower Breakfast Casserole Recipe

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This recipe for Easy Cheesy Cauliflower Breakfast Casserole is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chopped, cooked bacon strips
1 c. chopped sweet onion
1/2 large sweet red pepper, chopped
1/2 large green pepper, chopped
9 large eggs, slightly beaten
1 1/2 c. whole milk ricotta cheese
4 c. frozen riced cauliflower, thawed
2 c. shredded cheddar cheese
1 c. shredded swiss cheese
1/2 t. black pepper
1/4 t. salt
Directions:
Directions:
1. Preheat oven to 350ºF. After cooking bacon, reserve 1 T. oil in pan.
2. 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 the riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into greased 13 x 9 inch baking dish. Bake uncovered, until a knife inserted near the center comes out clean, 40 - 45 minutes. Let stand 10 minutes before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
70 minutes
Personal Notes:
Personal Notes:
You can freeze this recipe for up to 6 months. Cool baked casserole completely; cover and freeze. Partially thaw in refrigerator overnight; remove and let sit 30 minutes before baking. Preheat oven to 350 degrees. Bake as directed long enough to heat through.

 

 

 

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