"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Easy Cheesy Cauliflower Breakfast Casserole Recipe

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This recipe for Easy Cheesy Cauliflower Breakfast Casserole, by , 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!

Contributor:  
Contributor:  
Family Kitchen

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 350F. 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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