Author: Theresa Ramirez David (Hamama Friends group member, find the original post here!)
Prep: 25 min Cook: 30 min Makes: 4 servings
Happy eating... whenever you’d prefer to have it! 😘
- 1large head cauliflower
- 8large eggs, divided
- 1 c.shredded white Cheddar
- 2cloves garlic, minced
- 1 tsp.paprika
- kosher salt
- Freshly ground black pepper
- 1 tbsp.extra-virgin olive oil
- 1large onion
- 2red bell peppers, chopped
- 1 c.ham
- 1 1/2 c. Shredded Monterey Jack
- Freshly chopped chives and broccoli microgreens, for garnish - Sprinkle of sodium free lemon pepper seasoning
Preheat oven to 425º and line a baking sheet with parchment. Grate cauliflower on small side of box grater to form fine crumbs. Transfer to a large bowl.
To bowl add 2 eggs, white cheddar, garlic, and paprika and season with salt and pepper. Stir until combined. (Optional eggs over easy as pictured)
Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, 8 minutes. Stir in ham. In a small bowl, whisk together remaining 6 eggs and season with salt and pepper. Pour eggs into skillet and scramble, 3 minutes.
Remove cauliflower crust from oven and heat broiler. Spread a thin layer of salsa on top. Top with scrambled eggs and optional Monterey jack (not pictured).