Make Ahead Keto Breakfast Bowls

INGREDIENTS

10 ounces (283.5 g) raw cauliflower, chopped into bite-sized florets
1 tbsp olive oil or avocado oil
Salt and pepper
6 ounces (170.1 g) pre-cooked breakfast sausage, chopped
8 large eggs
¼ cup (59.5 g) heavy whipping cream
1 tbsp butter
2 green onions
4 ounces (113.4 g) Cabot Seriously Sharp Cheddar, grated

INSTRUCTIONS:

Preheat the oven to 400F and spread the cauliflower out on a rimmed baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to combine.
Bake 15 to 20 minutes, until roasted to your liking. In the last 5 minutes or so, add the sausage to the pan to warm through.
In a large bowl, whisk the eggs with the heavy whipping cream until well combined. Melt the butter in a large skillet over medium-low heat.
Add the egg mixture and let sit two minutes, then use a rubber spatula to scrape the eggs from the edges of the pan towards the center, turning and mixing lightly to scramble. When the eggs are just cooked through, remove from heat and sprinkle with salt and pepper.
Divide the cauliflower among four freezer-safe and microwave-safe containers. Then top with the sausage, eggs, and green onions. Finally, top each with the cheese.
Let come to room temperature if hot, then cover and freeze for up to two weeks or refrigerate for up to 5 days.
To Reheat from Frozen:
Remove the cover from the container.
Microwave on 50% power for 2 to 3 minutes, then stir and continue to microwave until heated through. **Please note that if you are using glass containers, you must let them sit at room temperature for 30 to 40 minutes. A rapid change in temperature can shatter the glass.

PREP TIME & NUTRITION:

Prep Time: 20 minutes, Cook Time: 30 minutes, Total Time: 50 minutes, Servings: 4, Calories: 506, Total Carbs: 5.6g, Net Carbs: 4g, Fats: 35.7g, Protein: 32.2g