Baked Egg and Cauliflower Casserole
A few years ago I discovered lemon thyme while selecting plants for my herb garden. It’s now my favorite version of thyme and is the dominant herb in this Egg/Cauliflower Casserole. You can substitute regular thyme and a tablespoon of fresh lemon juice as an option.
Grocery List: Baked Egg and Cauliflower Casserole
Baked Egg and Cauliflower Casserole
Produce
1 sweet onion
16 oz. cauliflower
1 red bell pepper
two 6 inch zucchinis
4 medium red potatoes
fresh lemon thyme leaves (use dry thyme if none available)
2 Mandarin oranges
Canned/Dried Foods
dry thyme leaves (if needed)
1 bottle Santa Cruz pure lemon juice (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
eggs (if needed)
nonfat milk (if needed)
4 oz. smoked gouda cheese
1 package Field Roast Apple Sausage
Nutritional Value Baked Egg and Cauliflower Casserole
Nutritional Analysis
Cauliflower Egg Casserole
Per Serving
Calories: 370
Protein: 23 g
Carbohydrates: 43 g
Total Fat: 12 g
(Saturated FatJ 5 g
Dietary Fiber: 9 g
Cholesterol: 245 mg
Sodium: 340 mg
% calories from fat: 30.7 %
Serving Size:
Two Cups casserole (1 lb.) with 1/3 of the cucumber tomato slices and ½ an orange.
