1) Rice cauliflower, remove excess water. Add the taco seasoning. 2) Spread cauliflower in even layer on bottom of casserole dish.
3) Add a layer of cheese, then layer cut zucchini over the top. Press any excess water from zucchini before layering it on.
5) In a bowl, whisk the eggs, egg whites, and enchilada sauce together until smooth. 6) Pour over zucchini in casserole dish.
6) Evenly spread cheese on top. Bake at 400 degrees for 25-35 minutes or until top of cheese is golden brown.
Full of veggies and flavor, this Tex-Mex Egg & Cauliflower Casserole is ready in minutes and perfect for meal prep!
Great for breakfast, but also dinner! It's a nutrient-rich casserole with veggies, protein, and healthy fats...plus tons of flavor!
This breakfast casserole is made gluten-free, low carb, nut-free, and comes with dairy-free options!
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