How do I know when my egg and cheese casserole is done?

The easiest way to tell if your casserole is done cooking is to insert a toothpick into the center of the dish. If it comes out clean, it’s ready to eat!

Can I use regular rice instead?

Sure! Just follow the instructions, replacing the cauliflower rice with regular rice.

How long does this recipe last?

Store in an airtight container, this cauliflower casserole will stay fresh in the fridge for up to 5 days . Or, store it in the freezer for up to 3 months !

Tex-Mex Egg & Cauliflower Casserole

Description

Full of veggies and flavor, this Tex-Mex Egg & Cauliflower Casserole is ready in minutes and perfect for meal prep! Dairy Free Option.

Ingredients

Units Scale

4 to 5 cups (1 large head) cauliflower, riced (For instructions on how to rice cauliflower see see this post.)
2 Tablespoons taco seasoning, divided
1 medium zucchini (about 8 inches) sliced in half lengthwise then into thin strips (See notes for alternatives)
7 large eggs + 1/2 cup egg whites (or 9 large eggs total), whisked
2/3 to 3/4 cup enchilada sauce or hot sauce (NOTE – Do not use salsa or chunky salsa, it will result in a soggy casserole)
3 cups shredded Mexican cheese blend or shredded cheddar cheese, divided (vegan cheese may be substituted)
Kosher salt to taste
Pepper to taste
Optional garnish: 1/4 cup fresh cilantro, chopped

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Instructions

Preheat the oven to 400° F. Grease a 12×8 casserole dish or meal prep container. Skip preheating if meal prepping without baking.
Rice the cauliflower or use ready to use cauliflower rice. Use a paper towel to squeeze out any extra moisture, and place the cauliflower in a large mixing bowl.
Toss the cauliflower rice with 2 Tablespoons of taco seasoning. Then, spoon it into an even layer on the bottom of the prepared casserole dish or meal prep container. Feel free to add a handful of cheese. Or, save it all for the topping.
Use the paper towel to press out any extra water from the zucchini strips. Layer them on top of the cauliflower.
In a separate bowl, wish the eggs, egg whites, and enchilada or hot sauce together until smooth. Pour the mixture on top of the zucchini in the baking dish. Note -> If more egg mixture is needed to completely coat the zucchini, whisk 1 or 2 more eggs with 1 Tablespoon of sauce, and pour it over the casserole.
Evenly spread the cheese on top.
Bake at 400° F for 25-35 minutes or until the top of the cheese is golden brown. Check for doneness after 20 minutes. If the edges brown quicker than the center is cooking, cover the casserole with foil, and place it in the oven until it is evenly cooked. For extra crispy cheese, turn the broiler on for the last minute!
Season with salt, pepper, and cilantro before serving. Top with additional cheese, if desired.
Storage – Store covered in casserole dish the fridge for up to 5 days, or freezer for up to 3 months. We used this oven-safe meal prep casserole dish.

Notes

Meal Prep/Make Ahead Tips!

For meal prep, allow the casserole to cool completely before freezing. (Keeps well in the freezer for up to 3 months.) Alternatively, SKIP BAKING, and store the prepared casserole covered in the fridge for up to 5 days until you are ready to bake.

Alternatives – Feel free to use yellow squash, sliced tomatoes, or sliced mushrooms instead of zucchini. To reduce cholesterol, replace half of the eggs with egg whites. Note: 3 large eggs equals 1/2 c egg whites. Baking time and texture will vary.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Breakfast/Dinner
Method: Bake
Cuisine: Mexican American

Nutrition

Serving Size:
Calories: 242
Sugar: 3.4 g
Sodium: 750 mg
Fat: 14.3 g
Saturated Fat: 7.2 g
Carbohydrates: 7.5 g
Fiber: 1.8 g
Protein: 21.6 g
Cholesterol: 215.8 mg