Back when my kids were young, I made it my mission to find a foolproof method of whipping up delicious scrambled eggs for them. I did a lot of research as a young mother, reading countless cookbooks, experimenting with new recipes, asking a lot of questions and following many chefs closely. At that time, cooking was a challenge and I loved it. All my efforts may have been an indication that I would one day write my very own food blog.
That said being, I have always loved eggs. Hard boiled, soft boiled, fried, sunny side up, poached or scrambled, I could eat one every day. No matter what the recipe, if it is topped off with an egg, I’m in!
Since my family has grown older, hard boiled eggs have replaced scrambled. I keep hard boiled eggs in the refrigerator for everyone in my family. My husband grabs one each morning before his commute to work and my kids like to snack on them. They have become a staple in our home.
Years ago, quiche was all the rage. Now you have omelets and frittatas trending, scrambles and hashes, or poached over anything. Europeans have popularized the use of eggs in their dishes. They poach them over vegetables, pasta or meat. Now, we are catching up to them and we can find eggs incorporated in entrees in fine restaurants.
This recipe caught my eye because on paper, it read like a frittata and in the oven, it baked like a frittata. Regardless of their similarities, I would consider this dish a cousin of the frittata because it is also very different. The cauliflower seemed like the star of this recipe, not the eggs. This recipe is very true to its name, which is “Loaded Cauliflower Breakfast Bake”.
You can call it what you want, I call it just plain delicious. The cauliflower combined with the bacon and cheddar cheese is marvelous. If you indulge in fiery flavoring like I do, I recommend smothering your bake in hot sauce when it is done. I made this dish as a side, but it could easily pass as a main dish, and would be perfect for any Sunday morning brunch.
You are going to love this one! Trust me, it is a “keeper”.
This recipe is courtesy of Delish and will serve 6 people who will be hollering for more!
Ingredients for Cauliflower Breakfast Bake
1 large head cauliflower
8 slices bacon, chopped
10 large eggs
1 cup whole milk
2 cloves garlic, minced
2 tsp. paprika
1 pinch kosher salt
Freshly ground black pepper
2 cups shredded cheddar cheese
2 green onions, thinly sliced, plus more for garish
Hot sauce for serving
Preheat oven to 350°F.
Grate or place cauliflower in a food processor and transfer to a baking dish.
In a large skillet over medium heat, cook bacon.
Transfer to a paper towel-lined plate to drain fat.
In a large bowl, whisk together eggs, milk, garlic and paprika and season with salt and pepper.
Top cauliflower with cheddar cheese, cooked bacon, and green onions.
Pour in egg mixture.
Bake until eggs are set, and top is golden, 35 to 40 minutes.
Garnish with more hot sauce and green onions, then serve.
It’s that simple!
