Ingredients
– 16 ounces riced cauliflower
– 12 ounces broccoli florets
– 2 cups cooked shredded chicken
– 4 slices bacon
– 3 cups grated cheddar cheese (divided)
– 2 large eggs
– 1 teaspoon salt
– 1 teaspoon garlic powder
– 1/2 teaspoon mustard powder
– 1/2 teaspoon cracked pepper
Instructions
1-Preheat the oven: First, preheat the oven to 350 degrees Fahrenheit to ensure even baking.
2-Steam the vegetables: Next, steam the cauliflower and broccoli until theyβre tender, which helps keep the dish moist and flavorful.
3-Fry and crumble the bacon: Then, fry the bacon until itβs crisp and crumble it for that extra crunch.
4-Mix ingredients: In a large bowl, mix the steamed cauliflower rice and broccoli with the cooked shredded chicken, crumbled bacon, eggs, 2 1/2 cups of cheddar cheese, salt, garlic powder, mustard powder, and cracked pepper.
5-Bake: Spread this mixture evenly into a 9Γ13 inch baking dish and top it with the remaining 1/2 cup of cheddar cheese. Bake uncovered for 30 minutes, then serve immediately for the freshest taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
π± Use fresh riced cauliflower or frozen cauliflower rice after cooking to avoid excess moisture.
π₯ Fry bacon separately to achieve crispy texture before adding to casserole.
π₯ Use raw eggs as a binder to hold the casserole together without needing additional fillers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Steaming, Frying
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 457
- Sugar: 3 g
- Sodium: 954 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 159 mg
