Loaded Cauliflower Breakfast Bake

You will not miss the hash browns.

From our dreams to reality this low-carb breakfast bake is perfect. We replace the hash browns with riced cauliflower but kept all of the delicious fillings that make this a bake worthy of your brunch crowd. 

Have you made this yet? Let us know how it went in the comments below!

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Cal/Serv: 390
Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 15 mins

large head cauliflower


slices bacon, chopped


large eggs

1 c.

whole milk


cloves garlic, minced

2 tsp.


Kosher salt

Freshly ground black pepper

2 c.

shredded cheddar


green onions, thinly sliced, plus more for garnish

Hot sauce, for serving

  1. Preheat oven to 350º. Grate cauliflower head on a box grater and transfer to a large baking dish.
  2. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain fat.
  3. In a large bowl, whisk together eggs, milk, garlic, and paprika. Season with salt and pepper.
  4. Top cauliflower with cheddar, cooked bacon, and green onions, and pour over egg mixture.
  5. Bake until eggs are set and top is golden, 35 to 40 minutes.
  6. Garnish with hot sauce and more green onions before serving.

Nutrition (per serving): 390 calories, 28 g protein, 11 g carbohydrates, 3 g fiber, 5 g sugar, 27 g fat, 13 g saturated fat, 600 mg sodium

Parker Feierbach
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