Broccoli Cauliflower Breakfast Casserole
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6 servings
A hearty breakfast casserole made with cauliflower and broccoli.
- 1 medium Head of Broccoli
- 1/2 Head of Cauliflower
- 2 garlic cloves finely chopped
- 1/4 cup Butter unsalted
- 2 Spring onions finely chopped
- 6 Eggs
- 1/2 cup Cream
- 1 1/2 cup Cheddar Cheese grated
- 1/2 cup Parmesan Cheese grated
- 1/2 teaspoon Onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 180C/350F degrees
Cut the broccoli into florets and place in a food processor. Blitz until it looks like crumbs then place in a bowl.
Repeat this process for the cauliflower.
Heat the butter in a large saucepan on a medium heat.
Gently saute the garlic for 2-3 minutes.
Add the spring onions, broccoli and cauliflower rice to the pan and cook for 10 minutes, stirring occasionally so it doesn’t burn.
Beat the eggs with the cream and season with the onion powder, salt and pepper.
Add the Cheddar and Parmesan cheese to the egg mixture and stir.
Lightly butter a baking dish and place the broccoli and cauliflower rice in the dish.
Pour the egg and cheese mixture over the broccoli cauliflower rice and mix gently and evenly.
Top with grated cheese is optional.
Bake for 50 minutes until golden and firm.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 337kcal | Carbohydrates: 9g | Protein: 20g | Fat: 26g | Fiber: 2g