I'm a few weeks into my low-carb diet and I’m feeling great. I have more energy, I’m starting to see results around my waistline, and I finally don’t miss the carbs anymore! What I do miss, though, is breakfast. Ugh, I’ve been eating so many eggs recently and I’m completely tired of them. The recipe below is a great way to break up the monotony while sticking to a gluten-free, low-carb, Keto, or low-glycemic diet.
Feel free to substitute your favorite vegetables for the cauliflower in this recipe, and use turkey sausage if you prefer it to bacon. I usually double the recipe (use a larger baking dish) so I can reheat the leftovers for tomorrow’s breakfast.
Low-Carb No Egg Breakfast Bake
4
15 minutes
30 minutes
45 minutes
1 head cauliflower, cut into florets
1 teaspoons olive oil
10 slices turkey bacon, cut into 1/2-inch lardons
1/2 cup grated cheddar cheese
Salt and pepper to taste
Preheat the oven to 450 degrees F. Grease a 8x8 baking dish with nonstick spray or butter.
Place the chopped cauliflower in the baking dish and drizzle it with 1 teaspoon of the olive oil. Season with salt and pepper to taste and bake for 20 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until they are fully browned and slightly crispy, about 10 minutes.
Add the bacon to the cauliflower and sprinkle the mixture with cheddar cheese.
Turn the oven to broil on high. Broil for 1 to 2 minutes, until the cheese is melted and browned.
Allow the casserole to cool for 5 minutes before cutting into four servings.