|Grain-Free Breakfast Casserole|
3/4 Cup Chicken Broth
1 Can diced Tomatoes drained (I used Rotel)
1/2 pkg Crispy Cooked Bacon
1/2 Head of Chopped Cauliflower
1 Cup Shredded Cheddar
Salt (a few pinches on top)
Chives, basil, rosemary (from my herb garden)
Mix together the chicken broth, bacon, cauliflower, drained tomatoes and cheddar in a mixing bowl. Grease the casserole dish with butter or coconut oil, and add mixture. Bake at 375 for at least 35 minutes (or until the liquid has been reduced significantly). Once the liquid has cooked down and it is all bubbly, remove from the oven and press indentations into the casserole for the four eggs. I crack an egg into each indentation, I also broke the yoke since that is how I prefer my eggs. Add a sprinkle of cheese and a few pinches of salt on top and return to the oven. Return to oven and bake until eggs have cooked through, for me that was 15 minutes. Let is sit for a few minutes so the mixture can continue to soak up the liquid. The cauliflower should be completely cooked through and tender.
I burned my thumb pretty bad on the dish, but it was still worth it! I will be having this for brunch the next few days while I try to whittle away at the last few pounds to get back to my goal weight. This would be perfect to serve at a brunch or to overnight guests over the holidays.