Easy Mexican-Inspired Breakfast Casseroles
Recipe type: Breakfast, Snack
Cuisine: Healthy, Keto, Low Carb, Californian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
This happy little casserole is perfect for a hearty Keto breakfast without much effort if you are starting with leftover salsa-infused cauliflower rice. It's actually a great side dish if you leave out the egg, too, though you cut the fat and protein almost in half. However you decide to do it, I promise you're going to LOVE it!
  • 1 cup prepared Mexican cauliflower rice
  • ½ c shredded cheese, divided (cheddar, Monterey Jack, Mexican blend)
  • 2 Tablespoons sour cream (creme fraiche is even fattier and tastier!)
  • 2 large eggs
  • Additional equipment: 2 6 - 8oz ramekins
  1. Heat your oven to 400ºF/205ºC.
  2. In a small mixing bowl, combine the cauliflower rice, ¼ cup of the shredded cheese, and sour cream.
  3. Divide the mixture between the two ramekins and create a well in the center.
  4. Crack an egg into each of the wells.
  5. Top the casseroles with the remaining ¼ cup of cheese.
  6. Bake in the oven for 10 - 15 minutes, until the cheese is melted. 10 minutes will give you a softer yolk, but it will not be runny.
  7. Top with a little extra salsa and dig in!
Nutrition Information
Serving size: 1 cup Calories: 191 Fat: 14.2 Saturated fat: 7.7 Unsaturated fat: 3.7 Trans fat: 0 Carbohydrates: 4.1 Sugar: 0.3 Sodium: 354.2 Fiber: 0.8 Protein: 12.5 Cholesterol: 213.8
Recipe by Chef Nicole Poirier at https://nicolepoirier.com/easy-mexican-inspired-breakfast-casserole/