Cheddar and Cauliflower Baked Egg Casserole
A hearty baked casserole with cauliflower, sharp cheddar, and eggs, perfect for a keto breakfast or brunch. This american-inspired keto (low carb) ready in about 45 minutes pairs cauliflower florets, large eggs, sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, chopped into small pieces cauliflower florets
- 8 large eggs
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 2 tbsp, melted unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped, for garnish fresh chives
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Steam 4 cups chopped cauliflower florets until tender but not mushy, about 7-8 minutes. Drain well and pat dry with paper towels.
- Step 2: In a large bowl, whisk together 8 large eggs, 1/2 cup heavy cream, 2 tbsp melted unsalted butter, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
- Step 3: Fold in the steamed cauliflower and 1 1/2 cups shredded sharp cheddar cheese into the egg mixture gently.
- Step 4: Grease a 9x13-inch baking dish with butter or oil. Pour the mixture evenly into the dish and smooth the top.
- Step 5: Bake uncovered for 25-30 minutes until the casserole is set in the center and golden on top.
- Step 6: Remove from oven and let cool for 5 minutes. Garnish with 2 tbsp chopped fresh chives before slicing and serving.
Frequently asked questions
How long does Cheddar and Cauliflower Baked Egg Casserole take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheddar and Cauliflower Baked Egg Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.
Can I substitute ingredients in Cheddar and Cauliflower Baked Egg Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar and Cauliflower Baked Egg Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheddar and Cauliflower Baked Egg Casserole keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
