Excite the family with our delightful Egg and Cauliflower Rice Casserole. Egg and Cauliflower Rice Casserole includes salsa and chiles for extra flavor.
What You Need
Original recipe yields 6 servings
4 whole eggs
4 egg whites
1 jar (7.5 oz.) TACO BELL® Verde Salsa
1/2 cup milk
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
3 cups cauliflower rice
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 can (4 oz.) chopped green chiles, undrained
3 green onions, chopped
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Let's Make It
Heat oven to 350°F.
Whisk first 5 ingredients in large bowl until blended. Add remaining ingredients; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 40 to 45 min. or until golden brown.
Look for bags of cauliflower rice in the frozen foods section of your grocery store. Or you can easily make your own. Remove and discard leaves from 1 head of cauliflower. Cut off the base of the root, then cut the cauliflower into florets; place in food processor. Use pulsing action to process cauliflower until it resembles cooked rice. If you don't have a food processor, you can use a hand shredder to shred the cauliflower florets into small rice-like pieces. You will need to process about 1-1/2 lb. cauliflower florets to get the 3 cups cauliflower rice needed to prepare this recipe.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.