Preheat oven to 350 degrees. Lightly grease baking dish with nonstick cooking spray.
In a large skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate. Crumble when cool. Set aside.
Defrost frozen cauliflower rice on the counter. Squeeze excess water from the cauliflower rice by opening and twisting the package, pushing downwards.
Spread the thawed riced cauliflower into the bottom of the greased baking dish. Next, sprinkle the riced cauliflower with half of the shredded cheddar cheese. Set aside.
In a large bowl, whisk together the eggs until the yolks and whites are thoroughly combined. Beat in the heavy cream until well blended. Add the paprika, salt, and pepper to taste. Pour the mixture over the riced cauliflower and cheese.
Sprinkle the casserole with the cooled, crumbled bacon and top with the remaining cheddar cheese.
Bake for 40-45 minutes or until the eggs are set and thoroughly cooked and golden brown. Serve immediately. Enjoy!
Keto breakfast casserole has 6.25 carbs per serving when divided into eight servings.
Absolutely! Transform your keto breakfast casserole into a dairy-free breakfast with your favorite dairy-free options.
Our best picks for plant-based substitutions include Parmella Creamery and Daiya cheese. We recommend Silk's dairy-free heavy whipping cream alternative for a creamy dairy-free keto-friendly heavy cream.
Switch it up with an array of meats when preparing a keto breakfast casserole. Instead of bacon, toss in some turkey bacon, spicy pork sausage, fatty cuts of steak from a New York strip, ribeye, or brisket.
If you notice that your keto breakfast casserole is watery, it's more than likely from not thawing and draining excess water from your frozen riced cauliflower. Avoid a soggy casserole by thawing and draining the riced cauliflower.
Additionally, you can dry frozen riced cauliflower by frying it in a dry frying pan for 10-15 minutes, allowing water to evaporate. Set aside and allow to cool before handling.
Yes. Freeze the keto breakfast casserole after it has been cooked and store for up to three months. When ready to eat, thaw the casserole in the refrigerator until no longer frozen, and reheat in the oven until warmed through.