Ingredients
– 16 ounces of riced cauliflower
– 12 ounces of broccoli florets
– 2 cups of cooked shredded chicken
– 4 slices of bacon
– 3 cups of grated cheddar cheese, divided
– 2 large eggs
– 1 teaspoon of salt
– 1 teaspoon of garlic powder
– 1/2 teaspoon of mustard powder
– 1/2 teaspoon of cracked pepper
Instructions
1-First, steam the cauliflower and broccoli until they are tender. This takes about 5-7 minutes and helps blend the veggies into the mix without making it watery.
2-Next, fry the bacon until it’s crisp, then crumble it into small pieces for that extra crunch.
3-In a large bowl, combine the steamed cauliflower rice and broccoli with the shredded chicken, crumbled bacon, 2 large eggs, 2 1/2 cups of grated cheddar cheese, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1/2 teaspoon of mustard powder, and 1/2 teaspoon of cracked pepper. Mix everything well to ensure even distribution.
4-Spread the mixture evenly into a 9×13 inch baking dish, then top it with the remaining 1/2 cup of cheddar cheese for a gooey finish.
5-Bake uncovered at 350 degrees Fahrenheit for 30 minutes until it’s bubbly and golden. Let it cool a bit before serving to keep things simple and safe.
Last Step:
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🥦 For extra flavor, roast the cauliflower and broccoli instead of steaming to add a delicious caramelized taste
🧀 Use sharp cheddar cheese for maximum flavor impact – you can also mix in other cheeses like Monterey Jack or Gruyere
⏰ This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking, making it perfect for meal prep
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low-carb, Keto-friendly
Nutrition
- Serving Size: 1 serving
- Calories: 457
- Sugar: 2g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 185mg