Ingredients
16 ounces riced cauliflower
12 ounces broccoli florets
2 cups cooked shredded chicken
4 slices beef (substitute for bacon)
3 cups grated cheddar cheese, divided
2 large eggs
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon cracked pepper
Instructions
- Preheat oven to 350°F (175°C).
- Steam the cauliflower and broccoli until tender.
- Fry the beef until crispy, then crumble it into small pieces.
- In a large bowl, combine steamed cauliflower rice, broccoli, shredded chicken, crumbled beef, eggs, 2 1/2 cups cheddar cheese, salt, garlic powder, mustard powder, and cracked pepper. Mix well.
- Spread the mixture evenly into a 9×13-inch baking dish.
- Top with the remaining 1/2 cup cheddar cheese.
- Bake uncovered for 30 minutes, until bubbly and golden brown.
- Serve hot.
Notes
- Use frozen cauliflower rice if desired—thaw and drain before use.
- For extra vegetables, add mushrooms, spinach, or bell peppers.
- Swap chicken for turkey, ground beef, or sausage for variety.
- Make it dairy-free by using dairy-free cheese and egg substitutes like flax eggs.
- Add spice with jalapeños or hot sauce.
- Store leftovers in the fridge for up to 4 days.
- Freeze unbaked casserole for up to 3 months; thaw before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 135mg
