Prep keto breakfast bowls with sausage, eggs, and cheese on roasted cauliflower. Make busy mornings easier with a hearty breakfast ready when you are! Cabot Creamery sponsored this post.
Ingredient
– 10 ounces raw cauliflower– 1 tablespoon olive oil or avocado oil– Salt and pepper– 6 ounces pre-cooked breakfast sausage– 8 large egg– ¼ cup heavy whipping cream– 1 tablespoon butter– 2 green onion– 4 ounces Cabot Seriously Sharp Cheddar
Direction
1
Preheat oven to 400F and spread cauliflower on rimmed baking sheet. Season with salt and pepper and oil. Mix.
2
Roast for 15–20 minutes until desired. Warm sausage in the pan for the last 5 minutes. Mix the eggs and heavy whipping cream in a large bowl. Melt butter in a large skillet over medium-low heat.
3
Allow the egg mixture to sit for two minutes, then use a rubber spatula to scrape the eggs from the pan's edges to the center, turning and mixing lightly to scramble.
4
Divide cauliflower into four freezer- and microwave-safe containers. Place sausage, eggs, and green onions on top. Finish with cheese.
5
When hot, let cool, then cover and freeze for two weeks or refrigerate for five days. Remove the cover from the container to reheat frozen food.