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
Download List

Baked Egg and Cauliflower Casserole


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


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.