I don’t know about you, but I love breakfast casseroles. Especially the kind with hashbrowns and cheese! I was struggling with this delicious craving, but didn’t want to give into the unhealthy version. So I decided to modify the recipe and make a much healthier version. And it turned out amazing! So yummy!
I started with substituting the hashbrowns for riced cauliflower. I’m loving the riced cauliflower from the freezer section at Trader Joe’s. If you find it, snag several bags because they don’t have it for long! You can of course make your own riced cauliflower but this bag makes it so fast and easy to make this casserole.
I layered the hashbrowns in the bottom of a 9×13 pan, sprayed with coconut oil. Then I topped the hashbrowns with chopped up nitrate/nitrate free bacon and a little bit of light cheese sprinkled. Then I poured over the top a mixture of milk, eggs and egg whites. I usually do a 1 to 1 ratio with egg casserole between full egg and egg whites.
You would not know by looking at and tasting this casserole that it was made up of by a large portion of a vegetable. Full recipe is below.
Egg Breakfast Casserole
- 1 bag of frozen riced cauliflower or 1 head if doing it yourself
- 6 slices of nitrate/nitrite free bacon cut in small pieces
- 1/2 cup light cheese of choice (cheddar or mozzarella)
- 6 whole eggs
- 6 egg whites
- 1 cup almond milk or milk of choice
- salt and pepper to taste
- cooking spray
- Preheat over to 350 degrees.
- Spray 9×13 pan with cooking spray.
- Add the frozen riced cauliflower to the pan and spread out evenly.
- Top with bacon and shredded cheese.
- Mix together milk, eggs and egg whites and pour over top of cauliflower
- Sprinkle with salt and pepper.
- Bake for 1 hour or until center is set and the edges are lightly browned. I checked mine at 45 minutes just to be sure it didn’t overcook.