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Cauliflower hash brown breakfast casserole
Stroller Envy

Low-Carb Cauliflower-Hashbrown Breakfast Casserole

Cauliflower replaces most of the potatoes in this cheddar breakfast casserole.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 20 oz frozen riced cauliflower thawed in refrigerator
  • 8 oz frozen shredded hash browns thawed in refrigerator
  • 9 large eggs
  • 1/2 cup whole milk
  • 1 1/2 cups shredded sharp cheddar divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil plus 1 teaspoon for dish

Method
 

  1. Heat oven to 350°F. Oil a 9x13-inch dish with 1 teaspoon oil. Squeeze cauliflower and hash browns separately in a clean towel to remove water.
  2. Heat remaining oil in a skillet. Cook cauliflower over medium-high heat 5–7 minutes until dry and tender; cool slightly.
  3. Whisk eggs, milk, garlic powder, salt and pepper. Fold in cauliflower, potatoes and 1 cup cheddar. Spread in dish and top with remaining cheese.
  4. Bake 35–45 minutes until set and 165°F in center. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
This uses less potato than a traditional hashbrown casserole; carbohydrate content depends on ingredients and portions. No xanthan gum is needed with this egg-to-vegetable ratio.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.