Ingredients
- 1 bag frozen cauliflower florets
- 1 (6 oz) package Canadian bacon, diced
- 9 eggs
- 1½ cups fat-free shredded cheese
- 1 packet hollandaise sauce mix
- Milk, amount according to sauce packet directions
- ¼ cup plain Greek yogurt (instead of butter)
- Salt, black pepper, garlic powder, and onion powder, to taste
Optional Ingredients:
- Rosemary
- Parsley
- Green onions
- English muffins for serving
Instructions
1. Roast the Cauliflower
- Air fry or roast the frozen cauliflower until lightly crispy and tender.
- Spread the roasted cauliflower evenly in the bottom of a baking dish.
2. Prepare the Egg Mixture
- In a large bowl, whisk together:
- 9 eggs
- Salt
- Pepper
- Garlic powder
- Onion powder
- Pour the egg mixture over the cauliflower.
3. Add the Canadian Bacon
- Dice the Canadian bacon into small cubes.
- Sprinkle evenly over the casserole.
4. Prep the Cheese
- Place the fat-free shredded cheese in a colander and rinse lightly with water.
- Drain well.
- Sprinkle cheese over the top of the casserole.
Tip: Rinsing removes the coating on fat-free cheese and helps it melt better.
5. Bake
- Bake at 400°F for 18–20 minutes, or until the eggs are fully set.
6. Make the Hollandaise Sauce
- Prepare the hollandaise sauce mix according to package directions using milk.
- Replace the butter with ¼ cup Greek yogurt for a lower-fat, higher-protein option.
7. Finish & Serve
- Let casserole rest for about 10 minutes after baking.
- Drizzle with hollandaise sauce.
- Garnish with rosemary, parsley, or green onions if desired.
Serve as-is or over toasted English muffins for a more traditional eggs benedict style.
Source: Wholesome Yum
