Description
This Delicious Cauliflower and Egg Casserole is a healthy, protein-packed, and low-carb meal that’s easy to prepare. With steamed cauliflower, fluffy eggs, and vibrant vegetables, this dish is gluten-free, nutritious, and perfect for any time of the day. Whether you’re looking for a quick breakfast, a satisfying lunch, or a light dinner, this casserole is full of flavor and incredibly simple to make.
Ingredients
Scale
- 1 large cauliflower, cut into florets
- 4 eggs
- ½ cup milk
- 1 red bell pepper, chopped
- 1 green onion, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Preheat the Oven – Set your oven to 375°F (190°C) to ensure even baking.
- Steam the Cauliflower – Steam the cauliflower florets for 5–7 minutes until tender. Drain and set aside.
- Sauté the Vegetables – Heat olive oil in a skillet over medium heat. Add the chopped red bell pepper and green onion, sautéing for 3–4 minutes until softened.
- Prepare the Egg Mixture – In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika.
- Combine Ingredients – Stir in the steamed cauliflower and sautéed vegetables, ensuring even distribution.
- Assemble the Casserole – Grease a baking dish with olive oil. Pour in the mixture, spreading it evenly.
- Bake Until Golden – Transfer to the oven and bake for 25–30 minutes until the eggs are set and the top is golden brown.
- Cool & Serve – Let it cool for a few minutes, then slice and serve warm.
Notes
- You can add cheese for extra creaminess. Feta, cheddar, or mozzarella work well.
- Customize with proteins like shredded chicken, turkey, or crumbled sausage.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 180°C (350°F) for 5–10 minutes or in the microwave in 30-second intervals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy