This Cauliflower Breakfast Skillet Casserole recipe post is sponsored by Cabot Creamery.
Breakfast. It’s my favorite meal and this Cauliflower Breakfast Skillet Casserole is ALL I WANT tomorrow morning! #breakfastgoals
Last week I shared that I ran the Lady Track Shack 5K with the Cabot Fit Team and as part of my partnership with Cabot, I’m brining you this cheddar breakfast goodness today. As much as I love smoothies and oatmeal, egg breakfasts are probably at the top of my list.
I feel so much better physically when I get high quality sources of protein first thing in the morning, especially now that I’m back at CrossFit and lifting heavy again. My muscles literally crave foods that support recovery… THANKS eggs and cheddar.
This Cauliflower Breakfast Skillet Casserole is protein packed thanks to chicken sausage, eggs and Cabot cheese. LOVE this savory lower carb breakfast– I’m looking at you cauliflower!
Cooking in a cast iron skillet like this one, saves on clean up because it’s ovenproof! I’m all about one pan meals. How about you? Sauté all the veg and sausage in the skillet. Add the eggs and cheese and bake it in the oven– IN THE SAME SKILLET!!
Meal prep this recipe at the beginning of the week and store slices in airtight containers for a convenient breakfast on the go!
What do you like to eat after you workout? Hit reply to this email or leave a comment below the post!
- 12 ounces ground chicken sausage
- 1 small red onion, diced
- 16 ounces cauliflower florets
- ¼ teaspoon Italian seasonings
- freshly ground pepper and pinch of salt
- 12 large eggs
- ½ cup milk
- 12 ounces Cabot Farmhouse Reserve Cheddar, shredded
- ½ cup Cabot Whole Milk Shredded Mozzarella Cheese
- green onions, chopped for garnish
- Preheat oven to 350 degrees F.
- In large skillet, over medium high heat brown chicken sausage.
- Add onion and cauliflower to sauté and caramelize; remove from heat and scraping bits from bottom of pan. Season with Italian seasoning and salt and pepper to taste.
- Sprinkle cheddar (reserving 1 cup) and mozzarella over cauliflower skillet mixture.
- In large bowl, whisk together eggs and milk; pour into skillet. Give mixture a gentle stir.
- Top skillet with remaining cheese.
- Bake in oven for 40-50 minutes until eggs are set. Garnish with green onions.
Yes, please! Looks so good… Fuel for you body and a party for your mouth ;-)
hahaha! I like the sounds of that Regan.
That looks like a pretty good way to start a low carbo day!
Thanks!! It’s really tasty!
I would love to have this at my next Sunday Brunch! This looks so yummy!!!
Hope it’s on your brunch table too :) You’ll love it.
I LOVE how versatile cauliflower is!! Great breakfast version!
I am book-marking this for later. Thanks!
This looks so delicious! I love cauliflower and breakfast so this making me drool so much. I usually need something quick after a workout, so my protein fixes are usually peanut butter or Greek yogurt. On weekends though I love taking time to have a really high protein breakfast like this.
This looks delicious! I’m ready for my 2nd breakfast of the day now haha
This looks so good! Would’ve never thought to use cauliflower in a breakfast casserole. I love this idea!
This is calling my name!
this looks like such a great way to start the day with veggies! Love all this cheesy goodness.
This looks amazing! Love all of these creative cauliflower recipes, I must try this!
OMG this looks amaaazing!!
This recipe sounds amazing! Perfect for a weekend brunch!
So brilliant! I love this idea! Great swap to get those veggies in!
Do you think this would freeze well?
Haven’t tried it but I think it would!
As a savory breakfast lover, I enjoy making low carb breakfast dishes… but I haven’t added cauliflower yet! Jicama and spaghetti squash are my go-tos, or just a lot of greens. This definitely looks easy and sounds delicious though, so hoping to give it a try soon.
This looks really delicious. I’ve been meaning to get a cast iron like that too. Maybe I’ll have to use this recipe as an excuse to get one :)
DO IT! I love cast iron for sautéing veggies.. and cooking meats. and pancakes.. oh there are so many ways to use the cast iron. Major perk is it can go from stove top to oven.
You’ve seriously combined two of my favourite things in a skillet – cauliflower and egg! Love the combination and I think I can eat this for breakfast, lunch and dinner.
LOVE THIS RECIPE! I used Italian pork sausage, half &half and cauliflower pearls. It was delicious! Cooking it in cast-iron pan makes it come out more crispy, which I like (runny or soft casseroles are not my thing). Only 4.25 net carbs based on the ingredients I used and the portions I got (12)