Cauliflower, Mushroom, Egg and Bacon Casserole

Our backyard is being very generous at the moment and supplying us with plenty of cauliflower, kale and eggs.  I will be giving a cauliflower to Mum and Dad over the weekend along with some eggs which I know Dad is thoroughly enjoying.  

What did I end up making with these ingredients?  After getting a few ideas searching recipes and then using this Mushroom, Bacon and Cauliflower Casserole as a base I ended up with a rather hearty dish.  Being a big breakfast lover and one who eats veggies any time of the day I think this dish is a great start to the day.  Cauliflower, mushroom, egg, thyme and bacon are breakfast type foods in my world.

Cauliflower, Mushroom, Egg and Bacon Casserole.

1 head of cauliflower
1 tablespoon oil - I used Macadamia oil
225g bacon, diced
1 brown onion, diced
6 cloves of garlic, finely diced
1 tablespoon fresh thyme
500g mushrooms, sliced
Black pepper to taste
1 cup kale, roughly chopped
2 teaspoons coconut aminos - you could also use tamari or soy sauce
10 eggs
½ cup almond milk
Grated cheese - optional

Preheat oven to 180°C.  Have a kettle of boiled water close by.

Add cauliflower to food processor and pulse until broken down into small pieces.  Just a little bigger than breadcrumbs.  I like to leave a little bit of texture.  Set aside.

Heat oil in a large pot.  Add the bacon and cook until brown.  Remove onto a plate lined with paper towel and set aside.  Without wiping the pot pour a little boiled water onto the base and stir.  This picks up the browned bits from the bacon and adds colour and flavour to the dish.

Add the onion, garlic and thyme to the pan.  Cook until slightly tender and lightly browned.  Add the mushrooms and season with pepper.  Cook for 10 minutes stirring occasionally.

Colour and flavour from bacon mixed through.

Any time you feel it sticking to the bottom of the pot just add a very small amount of boiled water.

Stir in cauliflower crumbs and cook for 5 minutes.  Add the kale, bacon and coconut aminos mixing well.  Cook until kale just starts to wilt.  Remove from heat.

Pour into a baking dish.  

Crack the eggs into a bowl, add the almond milk and whisk well.  Pour the egg mixture into the baking dish slowly.  As you pour move some of the mixture aside to allow the egg to mix through.  Top with grated cheese if using.  I left the cheese out.

Bake until eggs are set and top is golden, 35 to 40 minutes.

Feels good knowing majority of these ingredients came from our very own backyard and they've been turned into a healthy, hearty dish.

Thankyou veggie patch and of course our girls.

I also used thyme from Mum and Dad's garden as well as my own homemade Almond Milk.  The other ingredients were in the pantry apart from the bacon and extra mushrooms which I purchased.  I'm happy with that.



  1. Replies
    1. Thanks. Not too overpowering which I prefer. A little more subtle.

  2. That looks really hearty and filling Kylie!

    1. Thanks Marie. Gives you energy to start your day and keeps you fuller for longer too.

  3. That looks delicious and really healthy, Kylie. It is great to cook with the produce you grow yourself! Meg:)

    1. It certainly is. Very satisfying.

  4. Mmm this looks really good. I just used up a cauliflower yesterday, but I have kale. I'll make something similar for today's breakfast. Thanks for the idea Kylie.

    1. I hope you enjoy your breakfast Nil.

  5. It's such an amazing feeling to cook with what you've grown isn't it.

    1. Better than I ever thought Cheryl.


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