A hearty and satisfying paleo breakfast casserole with cauliflower and bacon, perfect for a crowd on Easter brunch.
Ingredients: 1 large cauliflower head, cut into florets. 8 slices of cooked bacon, crumbled. 8 eggs. 1 cup almond milk. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Set oven temperature to 375F 190C. Steam cauliflower florets until soft, then transfer to a baking dish that has been coated with oil. Over the cauliflower, scatter the crumbled bacon. Mix eggs, almond milk, salt, pepper, and garlic powder in a bowl. Cover the bacon and cauliflower with the mixture. Bake the casserole for 30 to 35 minutes, or until it is set and has a hint of color. Before serving, sprinkle some freshly chopped parsley on top.
Prep Time: 20 minutes
Cook Time: 35 minutes
B.C. Cooperative Learning Association
