Southwest Cauliflower Breakfast Bake

ingredients:

14 oz. bag frozen fire roasted bell peppers & onions (I like the Trader Joe’s brand)

1 lb lean ground chicken breast

8 oz. fresh riced cauliflower

1 packet taco seasoning

8 oz. bag shredded mozzarella cheese (SoDelicious dairy free mozzarella cheese also works great for a dairy free option)

10 eggs

2 tbs unsweetened almondmilk

2 green onions (light green part only)

salt & pepper

garnish suggestions: cilantro, avocado, green onion, salsa & plain greek yogurt

Preheat oven to 350°

In a large sauté pan, brown ground chicken over medium heat.

In a separate bowl, combine taco seasoning packet with water (as directed on the packet’s instructions).

Add taco seasoning and frozen bell peppers and onions to the browned meat. Sauté until peppers and onions are thawed and liquid has thickened.

Remove from heat and set aside to cool.

In a large mixing bowl, beat eggs with almondmilk and sliced green onions. Add salt & pepper and set aside.

In a greased 9 x 13 baking dish, layer ingredients in the following order: riced cauliflower, meat and veggie mix.

Pour eggs over the baking dish and top with shredded cheese.

Cover baking dish with foil and bake for approximately 30 minutes.

Remove foil and bake for approximately 30 additional minutes or until the middle is no longer jello- jiggly and the cheese is golden brown.

Garnish suggestions: cilantro, sliced avocado, salsa and plain greek yogurt.