Wake up to the ultimate savory indulgence with this Loaded Low-Carb ‘Crack’ Cauliflower Breakfast Casserole! Swapping tater tots for tender roasted cauliflower, this keto-friendly bake delivers layers of crispy bacon, sharp cheddar cheese, and fluffy eggs, all brought together with the addictive flavor of ranch seasoning in a rich cream base. It’s incredibly satisfying, perfect for making ahead, and guaranteed to be a hit at brunch or any meal of the day!
Prep Time: 30 minutes
Cook Time: 40-50 minutes
Total Time: Approx. 1 hour 10 minutes – 1 hour 20 minutes
Yields: 8 servings
Serving Size: 1/8th of the casserole
Ingredients:
2 lbs (approx. 6-7 cups florets) Cauliflower, cut into bite-sized florets
1-2 tablespoons Olive Oil or Avocado Oil
Salt and Pepper to taste
2 lbs Bacon, diced (Note: This makes for a very bacon-heavy dish; feel free to use 1-1.5 lbs for a slightly lighter version)
2 cups (approx. 8oz / 226g) Shredded Cheddar Cheese
8 large Eggs
2 cups (480ml) Heavy Cream
1 (1-oz) package Low-Carb Ranch Dressing Mix (verify no added sugar/maltodextrin, or use 2-3 tbsp homemade – see notes)
Cooking spray
Instructions:
- Roast Cauliflower & Preheat: Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss the cauliflower florets with 1-2 tablespoons of olive oil, a pinch of salt, and pepper. Spread into a single layer. Roast for 15-20 minutes, until the cauliflower is tender-crisp (slightly firm, not mushy). Remove from the oven and set aside. Reduce the oven temperature to 350°F (175°C).
- Prepare Dish: Lightly spray a 9×13-inch baking dish with cooking spray.
- Cook Bacon: While the cauliflower roasts, cook the diced bacon in a large skillet over medium-high heat. Stir frequently until the bacon is cooked through and crispy. Use a slotted spoon to transfer the cooked bacon pieces to a plate lined with paper towels to drain excess grease. Once cooled slightly, roughly chop or crumble the bacon if needed.
- Combine Base Layers: In a large mixing bowl, combine the roasted cauliflower florets, the 2 cups of shredded cheddar cheese, and most of the cooked, crumbled bacon (reserve about 1/3 cup for the topping). Gently toss these ingredients together.
- Transfer to Dish: Pour the cauliflower, cheese, and bacon mixture into the prepared 9×13 inch baking dish and spread it out evenly.
- Prepare Egg Custard: In the same large bowl (no need to rinse), whisk together the 8 large eggs, 2 cups of heavy cream, and the low-carb Ranch dressing mix until the mixture is smooth and well combined.
- Pour Custard: Pour the egg mixture evenly over the cauliflower mixture in the baking dish, ensuring it seeps down through the ingredients.
- Make-Ahead Directions: (Optional) At this point, you can cover the dish tightly with aluminum foil or plastic wrap and refrigerate it for up to 24 hours before baking. You can also freeze the unbaked casserole (thaw completely in the refrigerator before proceeding with baking).
- Bake: Place the baking dish (uncovered if baking immediately; remove wrap if refrigerated/thawed) into the preheated 350°F (175°C) oven. Bake for 40-50 minutes. The casserole is done when the eggs are fully set (the center should not jiggle when the dish is gently shaken) and the top is lightly golden brown and bubbly around the edges.
- Top & Rest: Remove the casserole from the oven. Sprinkle the remaining reserved cooked bacon bits evenly over the top. Let the casserole stand for 5-10 minutes before slicing. This allows the eggs to finish setting and makes serving easier.
- Serve: Cut into 8 equal portions and serve warm.
Optional: Simple Low-Carb Ranch Seasoning Mix
(Use 2-3 tablespoons instead of a 1oz packet)
Ingredients: 2 tbsp Dried Parsley, 1 tbsp Dried Dill Weed, 1 tbsp Dried Chives, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Salt, ½ tsp Black Pepper.
Instructions: Combine all ingredients in a small jar, seal tightly, and shake well to mix. Store in a cool, dry place. Note: If your store-bought packet contains salt, adjust or omit the salt in this homemade version.
Estimated Nutrition Information:
Per Serving (1/8th of the casserole, calculated using 2 lbs bacon)
- Calories: 613 kcal
- Total Fat: 52.8g
- Saturated Fat: 26g
- Total Carbohydrates: 9.5g
- Dietary Fiber: 2.4g
- Sugars: ~3g (Naturally occurring from dairy/veg)
- Net Carbohydrates: 7.1g
- Protein: 28g
- Sodium: 1000mg (Highly variable based on bacon, cheese, ranch mix)
Disclaimer: This casserole is very rich due to the bacon, heavy cream, and cheese content. Using less bacon (e.g., 1-1.5 lbs) will reduce the calories, fat, protein, and sodium per serving. Nutrition information is calculated using standard databases and is provided as an estimate only. Actual values can vary significantly based on specific brands used, precise measurements, bacon fat rendering, and ingredient variations.
