This Cheesy Cauliflower Casserole Is a Make-Ahead Dream

Breakfast isn’t usually the first meal I think of when trying to fit more vegetable-eating into my day. Adding some extra salads or throwing broccoli or a big bag of peas into whatever I’m making for lunch or dinner is easy. With this cheesy, spicy, make-ahead Tex-Mex egg and cauliflower casserole, however, it’s easy to fit some extra servings of vegetables into the start of your day. It’s also a perfect, gluten-free, keto-friendly meal to keep in the freezer so you can make a batch over the weekend and have a hot, savory, vegetable-packed meal whenever you want. 

Start with cauliflower rice. You can buy a bag at the grocery store, usually in the freezer section, or you can make it yourself by just chopping a cauliflower into tiny rice-sized bits in a food processor. Toss the cauliflower rice with Mexican spices or taco seasoning blend, then spread the riced cauliflower in an even layer over the bottom of an oiled casserole dish. 

Slice a zucchini into thin strips, then press the strips between some paper towels to soak up any excess liquid. Layer the zucchini on top of the cauliflower rice. 

Next, whisk your eggs with some hot sauce or enchilada sauce to season them. For this recipe, you can use whole eggs or a combination of whole eggs and egg whites. Pour the eggs over the zucchini. The eggs should cover the rest of the ingredients. You can always add another egg if they don’t quite cover the zucchini. 

Then just top the casserole with shredded cheese and bake it for about half an hour, or until the cheese on top is golden-brown and melted. If you’re going to freeze the casserole, let it cool before freezing. Otherwise, let it cool for just a few minutes so all the ingredients set, then slice into it and serve it right away. 

Get the recipe: Tex-Mex Egg and Cheese Cauliflower Casserole from Cotter Crunch

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