I’m in a bit of a breakfast crisis, y’all. It’s too cold for smoothies (although I do have one of these every afternoon!), and a mug cake is always a huge win – but sometimes I just need something savory. These quinoa muffins are amazing, but I have noticed that when I have too many carbs I can’t stop craving them alllll daaayyyy looooong.
So this weekend Nate and I were scrolling through Pinterest and saw a picture of cauliflower bites. When we followed the link it was dead, so I figured why not try my hand at something similar? I’ll go ahead and let you know that when I first set out the amount of food I had in my largest bowl was overwhelming and definitely NOT something I was willing to portion out into a million muffin cups. So I took the lazy way and pressed it all into a baking dish and popped it in the over. VOILA! An amazing bake that could pass for any meal, but that I’ll be using for breakfast for the foreseeable future!
Here’s the deal guys: you can totally make this your own. I love the artichoke hearts and sausage because it makes it more of a brinner situation (hence the marinara on top) should I need to use it for such. But you could totally do bacon, ham, or even shredded chicken for the meat. Sautéed spinach or kale, shredded carrots, onions, peppers, squash, corn – pick your veggies and have fun with it! Find your favorite shredded cheese and go for it – cheddar, mozzarella, Gouda, Swiss. It’s all good!
One quick note on the recipe: I say to use grated cauliflower and I actually really recommend you take a head of cauliflower and grate it on a box grater. I’ve tried it with the cauliflower crumbles you can buy in the freezer and/or refrigerated produce section, and I’ve tried making cauliflower rice, but the best texture comes from actually grating it. You can do this – the extra 4 minutes will be worth it!
Y’all enjoy, and let me know what combinations you come up with!
LOW CARB CAULIFLOWER ARTICHOKE SAUSAGE BAKE
Makes 8 hearty servings
- 1 head fresh cauliflower, grated
- 16 ounces breakfast sausage of choice (I used turkey breakfast sausage), browned and crumbled
- 12 ounces marinated artichoke hearts, drained and roughly chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 5 whole eggs, whisked
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- Preheat oven to 400.
- Spray a 9- x 13-inch pan with nonstick spray (or grease with butter or coconut oil). Set aside.
- In a large bowl combine all of the ingredients until completely combined.
- Pour the mixture into the prepared baking pan and then press into an even layer.
- Bake at 400 for 40-50 minutes until golden on top and solid in the center (it shouldn’t shake when you jiggle the pan a bit).
- Allow to cool for 5-10 minutes before serving, or cool completely and refrigerate to eat later.
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