RecipesGenie Blog

Loaded Cauliflower Breakfast Bake

Loaded Cauliflower Breakfast Bake

Loaded Cauliflower Breakfast Bake

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Cutting board
2
Knife
3
Large Skillet
4
Large bowl
5
Whisk
6
9x13 inch Baking Dish
7
Measuring cups and spoons
8
Oven mitts
9
Toothpick

Ingredients

Produce

  • 1
    1 medium head of cauliflower
  • 2
    0.5 medium red bell pepper
  • 3
    0.5 medium yellow bell pepper
  • 4
    1 medium small onion
  • 5
    2 large cloves garlic

Protein

  • 1
    8 thick-cut slices bacon

Dairy & Eggs

  • 1
    8 large eggs
  • 2
    0.5 shredded cup cheddar cheese

Seasoning

  • 1
    1 teaspoon salt
  • 2
    0.5 teaspoon black pepper
  • 3
    0.5 teaspoon paprika

Liquids

  • 1
    0.25 cup milk

Oils

  • 1
    1 tablespoon olive oil

Directions

1

Preheat Oven

Preheat your oven to 375°F (190°C). Adjust an oven rack to the middle position.

2

Prepare Cauliflower

Wash the cauliflower, then cut into florets. Chop the florets into smaller pieces, about ½-inch in size. You can use a food processor to pulse the cauliflower into rice-like pieces if you prefer.

3

Prepare Vegetables

Wash and dice the bell peppers into small pieces. Peel and finely chop the onion and garlic. Set aside.

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4

Cook Bacon

Dice the bacon into small pieces. In a large skillet over medium heat, cook the bacon until crispy. This should take about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.

5

Sauté Aromatics

Add the olive oil to the bacon grease in the skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Then add the chopped garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

6

Sauté Bell Peppers

Add the chopped bell peppers to the skillet and cook for another 5 minutes, until slightly softened.

7

Cook Cauliflower

Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until it starts to soften. This will ensure it is not too crunchy in the bake. Season with salt, pepper, and paprika.

8

Prepare Egg Mixture

In a large bowl, whisk together the eggs and milk. Add half of the shredded cheddar cheese to the egg mixture. Save the rest of the cheese for topping.

9

Combine Ingredients

Gently fold the cooked vegetables and bacon into the egg mixture. Make sure everything is evenly distributed.

10

Pour into Baking Dish

Pour the mixture into a greased 9x13 inch baking dish. An oven-safe skillet can be used as a substitute if a baking dish is not available.

11

Add Cheese Topping

Sprinkle the remaining cheddar cheese evenly over the top of the mixture.

12

Bake

Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set and the top is golden brown. Use a toothpick to check that the egg mixture is fully cooked; the toothpick should come out clean when inserted into the center of the bake. If using an oven-safe skillet, please handle with oven mitts as it will be very hot.

13

Rest

Remove the bake from the oven and let it rest for 5-10 minutes before serving. This allows the bake to firm up and makes it easier to slice.

Recipe Tips

  • For best results, use fresh, firm cauliflower. Avoid cauliflower that appears discolored or has soft spots.
  • Store leftover bake in an airtight container in the refrigerator for up to 3 days.
  • To reheat, microwave individual slices or bake in the oven at 350°F (175°C) until warmed through. Be careful when handling hot dishes.
  • You can customize the vegetables based on what you have on hand. Try adding spinach, mushrooms, or green onions.
  • For a vegetarian option, omit the bacon and add a sprinkle of smoked paprika for a smoky flavor or add some cooked vegetarian sausage.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

15g

Protein

20g

Fat

25g

Fiber

5g

Sugar

5g

Sat. Fat

10g

Sodium

600mg

Trans Fat

0g

Cholesterol

250mg

Potassium

500mg

Vitamin A

500%

Vitamin C

80%

Calcium

200%

Iron

2%

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