Title: Cauliflower and Broccoli Breakfast Bake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
– 2 cups cauliflower florets
– 2 cups broccoli florets
– 4 large eggs
– 1 cup unsweetened almond milk
– 1 cup shredded low-fat cheese (such as mozzarella or cheddar)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– Fresh herbs for garnish (optional, such as parsley or chives) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large mixing bowl, combine the cauliflower and broccoli florets. Drizzle with olive oil and season with garlic powder, onion powder, salt, and black pepper. Toss until the vegetables are evenly coated.
3. Spread the seasoned vegetables in a baking dish in an even layer.
4. In another bowl, whisk together the eggs and almond milk until well combined. Pour the egg mixture over the vegetables in the baking dish.
5. Sprinkle the shredded cheese on top of the vegetables and egg mixture.
6. Bake in the preheated oven for 25 to 30 minutes, or until the eggs are set and the top is golden brown.
7. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs if desired.
8. Serve warm and enjoy a nutritious, diabetes-friendly breakfast option.
Nutritional Information (per serving):
Calories: 150
Protein: 12g
Fat: 10g
Carbohydrates: 6g
Fiber: 3g
Net Carbs: 3g
This Cauliflower and Broccoli Breakfast Bake is a savory, satisfying meal packed with essential nutrients, making it an excellent choice for individuals looking to manage their blood sugar levels while enjoying a delicious breakfast.
