yield: 8 servings
prep time: 20 minutes
cook time: 42 minutes
A cauliflower crust adds a nice touch to this hearty breakfast skillet. It’s sure to please the whole family, and they won’t even suspect that there’s cauliflower in it!
CRUST:
• 1 (12-ounce) bag frozen riced cauliflower
• 1 large egg
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
FILLING:
• 8 ounces bulk breakfast sausage
• 6 slices bacon, chopped
• ½ cup diced bell peppers (any color)
• 2 tablespoons chopped green onions
• 6 large eggs
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
To make the crust:
1. Preheat the oven to 425°F. Grease a 12-inch cast-iron skillet or other ovenproof skillet with oil.
2. Cook the cauliflower according to the package directions. Allow it to cool slightly, then use cheesecloth or paper towels to absorb any excess water.
3. In a medium-sized bowl, mix together the cooked cauliflower, egg, Parmesan cheese, and salt. Press the mixture evenly across the bottom of the prepared skillet. Par-bake the crust for 12 minutes or until it starts to brown around the edges, then remove from the oven and set aside to cool. Leave the oven on. While the crust is baking, make the filling.
To make the filling:
1. In a skillet over medium heat, cook the sausage, bacon, bell peppers, and green onions, crumbling the sausage with a large spoon as it cooks, until the meats are fully cooked and the vegetables are tender, about 10 minutes. Remove from the heat and set aside.
2. In a medium-sized bowl, whisk together the eggs, salt, and pepper. Add the meat mixture to the eggs and stir until well combined.
3. Pour the filling over the cooled, par-baked crust and spread evenly.
4. Return the skillet to the oven and bake for 20 minutes, or until the eggs are set and slightly firm to the touch. Run a knife around the edge of the skillet before slicing. Serve immediately. Leftovers can be stored in the refrigerator for up to 5 days. Reheat just until warmed; be careful not to overheat, or the eggs will become rubbery.
