EASY AND DELICIOUS FAMILY DINNER! TRIM HEALTHY STYLE!

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Coach Shannon’s Low Carb Veggie and Protein Packed Egg Casserole
Ingredients:
2 bags of frozen cauliflower rice
½ bag of seasoning blend
1 # of cooked ground meat (hamburger, turkey, sausage or any kind you prefer)
1 dozen eggs, beaten (salt and pepper added to eggs to taste)
½ pound of bacon, cooked and crumbled
Optional: I cup of chopped mushrooms
Optional: 1 cup of chopped spinach
Optional: 1 cup of shredded cheese to sprinkle on top
1. Preheat your oven to 350 degrees.
2. Spray your 9 X 13 casserole dish with cooking spray or brush with coconut oil.
3. Spread the 2 bags of cauliflower rice across the bottom of your casserole dish. (sometimes I will pound my frozen cauliflower BEFORE opening it so that I can spread it more evenly)
4. Layer the ground meat over top.
5. Layer the seasoning blend on top.
6. Optional: Layer the mushrooms and spinach over top next, if using.
7. Pour your egg mixture over top.
** Sometimes the casserole can be a little water due to the veggie content. To remedy this, I will sometimes add 1/3 cup of baking blend and ½ teaspoon of baking powder to the egg mixture (to help absorb the extra moisture).
8. Layer the bacon over top.
9. Bake for 1 hour at 350 degrees Fahrenheit. Turn temperature up to 375 and bag for 15-20 minutes more or until center of casserole is firm/set.
10. Let cool and enjoy!!
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