MAKE AHEAD CHEESY POTATOES FOR A CROWD RECIPES

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CHEESY CAULIFLOWER BREAKFAST CASSEROLE RECIPE: HOW TO MAK…



Cheesy Cauliflower Breakfast Casserole Recipe: How to Mak… image

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

Categories     Breakfast    Brunch

Total Time 01 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 11

1 pound bacon strips, chopped
1 cup chopped sweet onion
1/2 large sweet red pepper, chopped
1/2 large green pepper, chopped
9 large eggs, lightly beaten
1-1/2 cups whole-milk ricotta cheese
4 cups frozen riced cauliflower, thawed
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1/2 teaspoon pepper
1/4 teaspoon salt

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.

Nutrition Facts : Calories 307 calories, FatContent 22g fat (11g saturated fat), CholesterolContent 194mg cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

CHEESY CAULIFLOWER BREAKFAST CASSEROLE RECIPE: HOW TO MAK…



Cheesy Cauliflower Breakfast Casserole Recipe: How to Mak… image

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

Categories     Breakfast    Brunch

Total Time 01 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 11

1 pound bacon strips, chopped
1 cup chopped sweet onion
1/2 large sweet red pepper, chopped
1/2 large green pepper, chopped
9 large eggs, lightly beaten
1-1/2 cups whole-milk ricotta cheese
4 cups frozen riced cauliflower, thawed
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1/2 teaspoon pepper
1/4 teaspoon salt

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.

Nutrition Facts : Calories 307 calories, FatContent 22g fat (11g saturated fat), CholesterolContent 194mg cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

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