Bacon & Egg Casserole

Bacon, red bell pepper, and onion enhance the flavor of this traditional casserole dish, replacing potatoes with cauliflower rice for a healthy, low-carb breakfast.

6 slices of bacon (3oz [90g]), diced

1 cup sliced mushrooms

¼ red onion, diced

½ red bell pepper, cubed

4 large eggs

1 cup frozen cauliflower rice

1 cup grated Cheddar cheese, divided

1. Set the air fryer temp to 400°F (200°C).

2. Place the bacon, mushrooms, onion, and bell pepper in a high-sided 8- to 9-inch (20 to 23cm) round baking dish.

3. Place the dish in the fryer basket and cook until the bacon becomes crispy and the mushrooms are wilted, about 5 minutes, stirring the mixture halfway through. Remove the dish from the fryer basket and set aside.

4. Lower the air fryer temp to 350°F (175°C).

5. In a medium bowl, whisk together the eggs until well combined. Add the cauliflower rice, ½ cup of Cheddar cheese, bacon, mushrooms, onion, and pepper. Mix well. Place the mixture in the same baking dish as before and cover with the remaining ½ cup of Cheddar cheese.

6. Place the dish in the fryer basket and cook for 25 to 30 minutes. Check for doneness by inserting a skewer into the middle. If the skewer comes out clean, the casserole is done.

7. Remove the dish from the fryer basket and allow the casserole to cool. Divide into 4 portions before serving.