Loaded Cauliflower Breakfast Bake
Bringing our dreams to life, this exceptional low-carb breakfast bake exceeds all expectations. In this creation, we've replaced the traditional hash browns with riced cauliflower, while preserving all the delectable fillings that make this bake a must-have for your brunch gathering.
Ingredients
- 1 large head cauliflower
- 8 slices bacon, chopped
- 10 large eggs
- 1 c. whole milk
- 2 cloves garlic, minced
- 2 tsp. paprika
- Kosher salt
- Freshly ground black pepper
- 2 c. shredded cheddar
- 2 green onions, thinly sliced, plus more for garnish
- Hot sauce, for serving
Instructions
- Preheat oven to 350º. Grate cauliflower head on a box grater and transfer to a large baking dish.
- In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain fat.
- In a large bowl, whisk together eggs, milk, garlic, and paprika. Season with salt and pepper.
- Top cauliflower with cheddar, cooked bacon, and green onions, and pour over egg mixture.
- Bake until eggs are set and top is golden, 35 to 40 minutes.
- Garnish with hot sauce and more green onions before serving.
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