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You can make this the night before, cover and keep in the ‘fridge and bake in the morning.
Either use pre-riced cauliflower from the store, or easily rice a head of (raw) cauliflower in your food processor.
If you usually buy shredded mozzarella from the store, check for any starches that are typically added to stop the shreds from sticking together. I recommend buying a block of mozzarella and grating it yourself at home to avoid the whole starch filler issue altogether. Same goes for the shredded Cheddar.
You can lower the fat by using fat-free or low-fat cottage cheese, and / or your preferred nut milk instead of the heavy cream.
Ingredients
  • Coconut oil spray or avocado oil spray
  • 5 eggs
  • ¼ cup/ 2 fl oz. heavy cream
  • ¼ cup/ 2 fl oz. water
  • 4 oz. / 110g bacon, cooked and roughly chopped or crumbled
  • 8 oz. / 225g riced cauliflower
  • 4 oz. / 110g mozzarella, grated
  • 4 oz. / 110g full fat cottage cheese
  • 2 tsp. dried oregano
  • ½ oz. / 55g scallions (green / spring onions)
  • Ground black pepper
  • 1 oz. / 30g Cheddar cheese, grated
Steps
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