Broccoli Cauliflower Breakfast Casserole
Servings: 6 servings
Calories: 337kcal
A hearty breakfast casserole made with cauliflower and broccoli.
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Ingredients
- 1 medium Head of Broccoli
- ½ Head of Cauliflower
- 2 cloves garlic c finely chopped
- ¼ cup Butter unsalted
- 2 Spring onions finely chopped
- 6 large Eggs
- ½ cup Cream
- 1 ½ cup Cheddar Cheese grated
- ½ cup Parmesan Cheese grated
- ½ teaspoon Onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- 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.
Notes
Makes 6 servings
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 9g | Protein: 20g | Fat: 26g | Fiber: 2g | Net Carbohydrates: 5g