Cauliflower Breakfast Casserole (Low carb, Gluten Free)

I make this easy casserole on a Sunday and then eat it for breakfast all week. I love this recipe because it is so quick to make and  fills me up for hours! I also just love anything with cauliflower and I think it’s such a great low carb substitute for so many things. If you can’t eat dairy, just leave it out and add some nutritional yeast for a cheesy flavor. It is delicious to eat with some fresh guacamole too! And I had to throw in that picture of my toddler Jonathan peaking over the counter haha!

4.0 from 1 reviews
Cauliflower Breakfast Casserole
  • 1 large head of cauliflower
  • 10 organic eggs
  • 1 cup almond milk OR organic milk
  • 8 oz package of organic swiss cheese, grated
  • ¼-1/2 teaspoon salt
  • pinch of pepper
  • ¼ teaspoon dried dill
  • half of an onion, diced small
  • 1 large clove of garlic, chopped
  1. Chop and steam the cauliflower until soft.
  2. Add eggs and milk to medium bowl and whisk until combined.
  3. Add cheese, salt, pepper, dill, garlic and onion to the eggs and stir to combine.
  4. Drizzle olive oil in bottom of a 13x9 baking dish and pour steamed cauliflower on top.
  5. Pour egg mixture over cauliflower.
  6. Bake at 350 for 35-45 minutes or until firm and slightly browned on the edges.



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  1. I would assume that you chop the cauliflower, is it better to do that before or after steaming?


  2. One more quick question; if I were to sub out nutritional yeast for cheese; how much yeast would you recommend?

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