Savory Breakfast Cauliflower Bake

Michael Symon
Servings: 6
1 to 2 hr

A breakfast bake for the ages!

  • Ingredients
  • step-by-step directions
Savory Breakfast Cauliflower Bake
  • 1/2 tablespoon unsalted butter (softened)
  • 4 tablespoons olive oil (divided)
  • 1 pound loose chicken breakfast sausage
  • 1 head cauliflower (cut into large florets, core removed)
  • 1 red bell pepper (stemmed, seeded, thinly sliced)
  • 1 yellow bell pepper (stemmed, seeded, thinly sliced)
  • 6 large eggs
  • 1 cup whole milk
  • 4 ounces pepper Jack cheese (shredded, divided)
  • 4 scallions (finely sliced, root end removed, plus additional to garnish)
  • 1/4 cup basil (chiffonade, to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat oven to 350ºF.
  • Preheat a 10-inch cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sausage, mashing with a potato masher or the back of a wooden spoon, and cook until browned, about 8-10 minutes. Remove to a plate.
  • Wipe out the pan and add the remaining 2 tablespoons of olive oil and heat over medium-high heat. Add the cauliflower florets and allow to sear just until charred but not tender, about 3-4 minutes. Add the bell peppers and allow to cook until slightly charred but still crunchy, about 3 minutes. Season with salt and pepper.
  • In a small bowl, add the eggs, milk and half of the cheese and whisk to combine. Season with salt and pepper.
  • Add the sausage back to the cast iron skillet and pour the egg mixture over the sausage mixture. Sprinkle the scallions and the other half of the cheese over the top of the bake. Place in the oven to bake for 30 minutes, or until golden brown, fluffed, and the center jiggles slightly. Allow to sit for a few minutes before serving. Garnish with scallions and basil.
  • Tip: Great recipe to use leftover roasted or grilled veggies!
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