Tex-Mex Egg & Cauliflower Casserole
Ingredients
The base
-
4 to 5
cups
cauliflower, riced
-
1
medium
zucchini
The seasoning
-
2
Tablespoons
taco seasoning
-
⅔ to ¾
cup
enchilada sauce or hot sauce
The eggs
-
7
large
eggs
-
½
cup
egg whites
The cheese
-
3
cups
shredded Mexican cheese blend or shredded cheddar cheese
The seasoning to taste
-
to taste
kosher salt
-
to taste
pepper
-
¼
cup
fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 400°F and grease a casserole dish.
- Rice the cauliflower and squeeze out excess moisture, then mix with taco seasoning.
- Spread the cauliflower mixture in an even layer in the casserole dish.
- Press out moisture from the zucchini and layer it on top of the cauliflower.
- Whisk together the eggs, egg whites, and enchilada sauce until smooth, then pour over the zucchini.
- Spread the cheese evenly on top.
- Bake for 25-35 minutes until the cheese is golden brown, checking for doneness after 20 minutes.
- Season with salt, pepper, and garnish with cilantro before serving.
Nutrition Facts (estimated)
Servings
6-7
Calories
242
Total fat
14.3g
Total carbohydrates
7.5g
Total protein
21.6g
Sodium
750mg
Cholesterol
215.8mg
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