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Breakfast Cauliflower Casserole

Serving Size

4

Ingredients

  • 1/2 head Cauliflower (chopped into florets)
  • 8 Eggs
  • 1/2 cup Whole Milk
  • ¼ cup cheddar cheese
  • 1 1/2 cups Baby Spinach
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp pepper

Directions

  • Preheat the oven to 375ºF (191ºC).
  • Bring a large pot of water to a boil over medium-high heat. Add the cauliflower florets and cook for 5 to 6 minutes, or until tender when pierced with a fork. Drain and roughly chop the cooked cauliflower. Set aside.
  • In a large bowl, whisk together the eggs, milk, garlic powder, nutritional yeast, and salt. Stir in the chopped spinach until well combined.
  • Add the chopped cauliflower to the egg mixture, ensuring the florets are evenly coated.
  • Pour the mixture into a greased or parchment-lined baking dish and spread evenly.
  • Bake in the oven for 45 minutes, or until the casserole is set and the top is lightly golden.
  • Remove from the oven and let cool for 5–10 minutes before slicing and serving. Enjoy!

Notes

More Greens: Add an extra cup of chopped spinach, or serve with a side of mixed greens tossed in olive oil and balsamic vinegar. Don't like Cauliflower: -Use steamed broccoli instead Storage: Store in an airtight container up to three days. Reheat before serving.

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