★Ingredients
8 slices of bacon, chopped
1 medium onion, diced
2 cups cauliflower florets (fresh or frozen)
1 cup shredded cheddar cheese (plus extra for topping)
1 cup heavy cream
1 cup shredded mozzarella cheese
3 large eggs
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon dried parsley (optional)
★Instructions
- Preheat the oven to 375°F (190°C).
- Cook the Bacon:
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and drain on paper towels. Reserve about 1 tablespoon of bacon grease in the skillet.
- Sauté the Onion:
In the same skillet, add the diced onion to the reserved bacon grease. Sauté until the onion is soft and translucent, about 5 minutes.
- Prepare the Cauliflower:
If using fresh cauliflower, steam or boil the florets until just tender (about 5-7 minutes). If using frozen, thaw and drain any excess water.
- Mix the Ingredients:
In a large mixing bowl, combine the cooked bacon, sautéed onion, cauliflower, heavy cream, shredded cheddar cheese, mozzarella cheese, eggs, garlic powder, onion powder, salt, pepper, and parsley. Mix until well combined.
- Transfer to Baking Dish:
Pour the mixture into a greased 9×13-inch (or similar) baking dish. Spread it evenly and sprinkle some extra cheese on top.
- Bake:
Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown and bubbly.
- Serve:
Let the casserole cool for a few minutes before slicing. Serve warm, and enjoy your low carb bacon and cheese casserole!