Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9x13-inch baking dish.
- Steam the riced cauliflower and the broccoli florets until they are cooked through and tender.
- While the vegetables are steaming, fry the bacon in a skillet until it is crisp, then crumble it into small pieces.
- In a large mixing bowl, combine the steamed cauliflower rice, steamed broccoli, shredded chicken, and crumbled bacon.
- Add the two eggs, 2 1/2 cups of the grated cheddar cheese, salt, garlic powder, mustard powder, and cracked pepper to the bowl.
- Stir the mixture thoroughly until all ingredients are well combined and the spices are evenly distributed.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake the casserole uncovered for 30 minutes, or until the cheese is melted and bubbling.
- Serve immediately while hot and enjoy.
Notes
To ensure the best texture, cook the cauliflower rice before adding it to the mix to evaporate excess moisture. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
