CHEESE AND RICE!!! Hahaha – that has always been one of my favorite blasphemous swear-replacers, but it’s also a really tasty dish. I mean, any combination of carbs and cheese really tickles most tastebuds – until you bite the bullet and start “living la vida low-carb”, that is! Thank goodness for cauliflower rice – especially the salsa-infused kind from my last recipe – because it really is a wonderful vehicle for creamy, cheesy, deliciousness if that is something that you can include in your diet. Add an egg and we are enjoying the easy Mexican-inspired individual breakfast casseroles of the titular fame!
Pic 1: Look at that cheesy, eggy, low-carb deliciousness!
Seriously, the day I tested my Mexican cauliflower rice recipe, I fell in love. I devoured some with chicken in coconut sauce. I ate some it on its own. Late at night, I mixed some with cheese, sour cream, and mayonnaise and baked it with more cheese on top because I am a chef, I am Keto, and I am on vacation. And as the last bits of that final dish were being joyfully consumed, I knew that I would have to add an egg the next day and have it as a breakfast casserole.
Each one of these super-filling little guys delivers 12.5 grams of protein and 14.2 grams of fat with only 3.3 net carbs. Why WOULDN’T you have all of the ingredients on hand and make these in the amount of time it takes to make a cup of coffee!? And they are so tasty!
EASY MEXICAN-INSPIRED BREAKFAST CASSEROLES
Ingredients
- 1 cup prepared Mexican cauliflower rice
- ½ c shredded cheese divided (cheddar, Monterey Jack, Mexican blend)
- 2 Tablespoons sour cream creme fraiche is even fattier and tastier!
- 2 large eggs
- Additional equipment: 2 6 – 8oz ramekins
Instructions
- Heat your oven to 400ºF/205ºC.
- In a small mixing bowl, combine the cauliflower rice, ¼ cup of the shredded cheese, and sour cream.
- Divide the mixture between the two ramekins and create a well in the center.
- Crack an egg into each of the wells.
- Top the casseroles with the remaining ¼ cup of cheese.
- Bake in the oven for 10 – 15 minutes, until the cheese is melted. 10 minutes will give you a softer yolk, but it will not be runny.
- Top with a little extra salsa and dig in!
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