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Tex-Mex Breakfast Casserole

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Ingredients
  

  • 5 cups Riced cauliflower (1 large head)
  • 2 tbsp Taco seasoning ( make your own )
  • 1 med Zucchini or other veg cut into strips ( see #1 below )
  • 9 large eggs, whisked
  • 2/3 cup Hot sauce, enchilada sauce, or something else you'd call "Mexican" ( do not use chunky salsa )
  • 3 cups Shredded "Mexican" cheese blend. ( see #2 below )
  • 1 tsp each Salt (to taste)
  • 1/2 tsp Pepper (to taste)
  • 1/4 cup Fresh cilantro to garnish ( optional)

Instructions
 

  • Preheat oven to 400F
  • Grease 12x8" casserole dish.
  • Rice cauliflower, use paper towel to squeeze out any extra moisture, and place in a large bowl.
  • Toss the cauliflower with taco seasoning.
  • Spread the cauliflower in an even layer in the casserole dish. Add a thin layer of cheese.
  • Squeeze out any moisture from the zucchini (or other veg) with paper towel, then layer on top of the cauliflower.
  • In a separate bowl, whisk the eggs hot sauce, sand salt&pepper until smooth.
  • Pour the egg mix on top of the veggies.
  • Cover with the remaining cheese.
  • Bake for 25-35 minutes, until the top of the cheese is golden brown. Check for doneness after 20 minutes. If the edges are browning quicker than the middle, cover with foil, and cook until evenly browned.
  • For extra awesomeness, broil for 1-2 minutes to crisp up the cheese.
  • Season with salt, pepper, and garnish with cilantro before serving.
  • Feel free to add "extra" cheese.

Notes

  1. You can replace the zucchini with squash, tomatoes, mushrooms, almost any other vegetable else that's not particularly wet. Just make sure to cut into thin strips that will be easy to cut after baked.
  2. Any "Tex-Mex" cheese blend will work. You can replace this with medium to old cheddar.
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