Keto Broccoli Cauliflower Breakfast Casserole

breakfast broccoli cauliflower casserole

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Prep Time20

Cook Time46

Course: Breakfast, Brunch

Cuisine: Low carb, Vegetarian

Keyword: low carb breakfast

Servings: Servings

Calories: 405kcal

Author: Angela Coleby

Ingredients

1 head Broccoli medium size
½ head Cauliflower medium size
2 cloves garlic minced
¼ cup butter
2 Spring onions finely chopped
6 large Eggs
½ cup Cream heavy
1 ½ cup Cheddar Cheese grated
½ cup Parmesan Cheese (vegetarian) grated
½ teaspoon Onion powder
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

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 milk 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

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 Spoonacular 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.

Nutrition