Cheddar and Cauliflower Baked Egg Casserole

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty baked casserole with cauliflower, sharp cheddar, and eggs, perfect for a keto breakfast or brunch. This American-inspired keto recipe (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.

Prep: 15 min Cook: 30 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Fold in the steamed cauliflower and 1 1/2 cups shredded sharp cheddar cheese into the egg mixture gently.
  4. Step 4: Grease a 9x13-inch baking dish with butter or oil. Pour the mixture evenly into the dish and smooth the top.
  5. Step 5: Bake uncovered for 25-30 minutes until the casserole is set in the center and golden on top.
  6. Step 6: Remove from oven and let cool for 5 minutes. Garnish with 2 tbsp chopped fresh chives before slicing and serving.

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