Breakfast Cauliflower Mushroom Casserole

1 large head cauliflower, stalk and stems removed, cut into florets
1 cup sliced mushrooms
10 large eggs, lightly beaten
1 cup milk
1/2 cup sharp cheddar cheese, grated
1/2 cup swiss cheese, grated
1/2 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste
fresh dill, chopped, garnish

Preheat oven to 350º and lightly grease a 9x13 baking dish with butter or non-stick olive oil spray.
Place cauliflower florets in a large saucepan 1-2-inches full of water and cover. Steam over medium heat until tender. 8-10 minutes.
Sauté mushrooms in a pan until softened.
Drain cauliflower and transfer to baking dish along with sautéed mushrooms.
Whisk eggs and milk together in a large bowl and add cheeses (reserving 1/3 cup to sprinkle over the top), garlic powder, salt and pepper.
Pour egg mixture over the cauliflower and top with remaining cheese.
Place in oven and bake for 40 minutes, or until cheese is melted and bubbly and top is golden brown.
Remove from oven, garnish with fresh dill and serve immediately.
Serves 10.
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