Cheddar Cauliflower Potato Egg Bake
An easy make-ahead bake with cauliflower, potatoes, eggs, cheddar, and green onion for a simple Canadian-style meal-prep lunch or breakfast.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 180 g Cauliflower
- 35 g Cheddar Cheese
- 8 g Dijon mustard
- 100 g Egg
- 15 g Green Onion
- 60 g Milk 2%
- 8 g Olive oil
- 1 g Paprika
- 120 g Potato
- 2 g Salt
Instructions
- Preheat the oven to 200°C and lightly oil a small baking dish.
- Cut the potato into small cubes and cut any large cauliflower florets into bite-size pieces.
- Toss the cauliflower and potato with olive oil, salt, pepper, and paprika in the baking dish.
- Bake for 20 minutes, stirring once halfway through, until the vegetables begin to soften.
- Whisk the eggs, milk, and Dijon mustard together until smooth.
- Pour the egg mixture over the roasted vegetables, then top with cheddar cheese and green onion.
- Bake for 15 minutes, or until the eggs are set and the top is lightly golden.
- Let cool before packing into a meal-prep container; refrigerate and reheat before serving.