Low Carb Bacon and Cheese Casserole

★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

  1. Preheat the oven to 375°F (190°C).
  2. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. Bake:

Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown and bubbly.

  1. Serve:

Let the casserole cool for a few minutes before slicing. Serve warm, and enjoy your low carb bacon and cheese casserole!

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