This is a keto friendly breakfast strata that is also quite tasty. This is a good dish to serve to a large breakfast group, say when family is visiting, because it’s ready all at once and people can take just what they want so waste is reduced. It takes just over an hour to make and serves 5-7 depending on how many growing teenagers are in the mix.
Ingredients
- 1 Cauliflower head – grated
- 8 Bacon slices – cut into 1/8″ strips
- 10 Eggs
- 8 oz Whole milk – use cream if Keto
- 2 Garlic cloves – minced
- 2 Green onions – thinly sliced, save some green slices for garnish
- 2 cups Shredded cheddar
- 2 tsp Paprika
- Kosher salt and pepper to taste
- Salsa or hot sauce (optional garnish)
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 350 F (175 C)
- Cook bacon – best to cut into strips prior to cooking.
- Grate cauliflower and put in a 9″ x 13″ baking pan.
- Top cauliflower with cheese, onion, and bacon. You can stir the mixture, but I think it plates better in layers. The egg mixture will seep into all the layers leaving with you a lasagna-like finish.
- Whisk eggs with milk/cream, garlic, and paprika. Season with salt and pepper. Pour over the cauliflower mix.
- Bake until eggs are set, ~40 mins.
- Let cool for 10 mins prior to cutting into serving sizes. Garnish with green onion and optional hot sauce.
Note: Milk has sugar in it and cream does not. Cream is of course very high in fat while milk has less. This is why cream is substituted for milk in keto recipes. Besides, all this cream makes the dish rather French don’t you think and you can tell your highly impressed breakfast guests that.
