Preparation time: 30 minutes
Cooking time: 5 to 7 hours
Servings: 6 to 8
Ingredients:
1 head cauliflower, shredded
12 eggs
½ cup milk
½ tsp dry mustard
½ tsp pepper + extra to season layers
1 tsp kosher salt + extra to season the layers
1 small onion, chopped (optional)
2 (5 oz) pkg. pre-cooked sliced breakfast sausages (or turkey sausage)
8 oz. or about 2 cups shredded cheddar cheese
Directions:
1. Grease or coat a 6 quart slow cooker with cooking spray.
2. Lightly beat together the eggs, milk, dry mustard, salt, and pepper.
3. Layer 1/3 of the shredded cauliflower evenly in the slow cooker bottom, then followed by 1/3 of the onion. Now season with pepper and salt, then spread 1/3 of the sausages and cheese on top. Repeat with the rest of the ingredients.
4. Pour the egg mixture over the layered ingredients then cook on low for 5 to 7 hours, or until the eggs are done and browned on top.
Cooking tips: You can omit the sausages or use 1 lb bulk of cooked and crumbled breakfast sausage, bacon, chopped ham or vegetarian sausage crumbles.
Nutritional Information: Calories: 349, Carbs: 4.4g, Protein: 23.6g, Fat: 26.4g