Imagine a crowd-pleasing one-dish bake that combines tender roasted cauliflower florets, crisp bacon, sweet carrots, vibrant bell pepper, caramelized onions, and a handful of spinach—all bound together by a silky custard of eggs and cream. This Cauliflower, Bacon & Veggie Breakfast Bake is equally at home on a lazy weekend brunch table or as a hearty dinner entrée. A drizzle of spicy soy-mustard mayo adds a tangy, umami-rich kick, elevating humble ingredients into a gourmet experience. With its layers of texture—from crispy bacon edges to soft, custardy interior—this bake delivers comfort and flavor in every bite.
Cooking Time
Preparation: 20 minutes
Roasting & Sautéing: 25 minutes
Assembly & Baking: 30 minutes
Total Time: 1 hour 15 minutes
Ingredients
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For the Bake:
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2–3 large eggs, beaten
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30 ml (2 Tbsp) milk or cream
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Salt and freshly ground black pepper, to taste
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400 g cauliflower florets
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100–150 g bacon, chopped
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1 medium carrot, peeled and diced
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1 red bell pepper, seeded and diced
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1 medium onion, thinly sliced
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1 garlic clove, minced
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A handful (about 75 g) fresh spinach leaves, roughly chopped
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30–50 g cheese, grated (optional; cheddar or Gruyère recommended)
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2 Tbsp olive oil, divided
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For the Spicy Soy-Mustard Mayo:
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2 Tbsp mayonnaise
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2 Tbsp soy sauce
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1 tsp Dijon mustard
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1 tsp chili sauce (such as sriracha or sambal oelek)
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Pinch of salt and pepper, if needed
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Step-by-Step Cooking Directions
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Preheat & Roast Cauliflower
Preheat your oven to 200 °C (400 °F). Toss the cauliflower florets with 1 Tbsp olive oil, a pinch of salt, and a grind of black pepper. Spread on a baking sheet and roast for 15 minutes, until edges begin to caramelize. -
Cook the Bacon
While cauliflower roasts, heat a large oven-proof skillet over medium heat. Add the chopped bacon and cook until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving 1 Tbsp of rendered fat in the pan. -
Sauté the Aromatics
To the hot pan with bacon fat, add the remaining 1 Tbsp olive oil if needed. Sauté the onion slices for 3 minutes, until translucent. Stir in minced garlic and cook 30 seconds more. -
Add Carrot & Bell Pepper
Add the diced carrot and red bell pepper to the skillet. Cook 5 minutes, stirring occasionally, until vegetables soften but retain some bite. -
Wilt the Spinach
Add the chopped spinach to the skillet, tossing until just wilted, about 1 minute. Remove pan from heat. -
Assemble the Bake
In a medium bowl, whisk together eggs, milk or cream, salt, and pepper until smooth. Stir in half of the cooked bacon and all of the roasted cauliflower. Pour this mixture into the skillet over the sautéed vegetables, or into a greased 9×9-inch baking dish if your skillet isn’t oven-safe. Sprinkle grated cheese evenly on top (if using), then scatter the remaining bacon over the surface. -
Bake
Transfer to the oven and bake 25–30 minutes, until the egg custard is set and the top is golden. A knife inserted into the center should come out clean. -
Make the Sauce
While the bake finishes, whisk together mayonnaise, soy sauce, Dijon mustard, and chili sauce in a small bowl. Taste and adjust seasoning with a pinch of salt or extra chili if desired. -
Serve
Let the bake rest 5 minutes before slicing into wedges or squares. Drizzle each portion with spicy soy-mustard mayo just before serving.
Nutritional Information (per serving; serves 6)
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Calories: 240 kcal
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Carbohydrates: 8 g
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Protein: 12 g
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Fat: 17 g
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Fiber: 2 g
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Sugar: 3 g
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Sodium: 650 mg
The Origins and Popularity of the Recipe
Casserole-style bakes combining vegetables, eggs, and cheese have roots in European gratins and frittatas. Roasted cauliflower and sautéed aromatics bring a modern twist, while crispy bacon nods to American comfort cuisine. The spicy soy-mustard mayo melds East-meets-West flavors, reflecting contemporary trends of fusion cooking. This hybrid dish has gained popularity among home cooks for its one-dish convenience, adaptability, and bold flavor contrasts.
Reasons Why You’ll Love the Recipe
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One-Pan Ease: Minimal cleanup when cooked in an oven-safe skillet.
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Flavor Layers: Roasted, sautéed, and crispy components create depth.
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Customizable: Swap proteins (ham, sausage) or vegetables (zucchini, mushrooms) as you like.
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Meal-Prep Friendly: Reheat individual slices for quick breakfasts or lunches.
Health Benefits
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Cauliflower: High in vitamin C, fiber, and antioxidants.
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Spinach: Provides iron, folate, and vitamins A and K.
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Garlic & Onion: Contain compounds that support immunity and heart health.
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Eggs: Supply complete protein and essential nutrients.
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Olive Oil: Rich in monounsaturated fats for cardiovascular wellness.
Serving Suggestions
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Pair with a crisp green salad and lemon vinaigrette for brightness.
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Serve with crusty bread or garlic toast to soak up every bit of custard.
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Add a side of fresh fruit or yogurt for a complete brunch spread.
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Drizzle extra spicy mayo for an added zing.
Common Mistakes to Avoid
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Undrained Veggies: Ensure cauliflower and spinach are well-drained to avoid a soggy bake.
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Overcrowding Pan: Roast cauliflower in a single layer for even caramelization.
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Skipping Rest: Let the bake sit before slicing to prevent runny custard.
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Uneven Cheese Distribution: Sprinkle cheese evenly to avoid dry spots.
Pairing Recommendations
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Wine: A crisp Sauvignon Blanc or dry Rosé cuts through richness.
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Beer: A light Pilsner or wheat beer complements the spice and saltiness.
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Non-Alcoholic: Sparkling water with a squeeze of lime or an iced green tea enhances freshness.
Cooking Tips
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Vegetable Variations: Use broccoli florets, zucchini slices, or kale in place of spinach.
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Flavor Boost: Stir in 1 tsp smoked paprika or a handful of chopped fresh herbs (thyme, parsley).
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Cheese Options: Swap in feta, goat cheese, or Swiss for different melty profiles.
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Advance Prep: Roast cauliflower and cook bacon ahead to streamline assembly.
Similar Recipes to Try
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Broccoli & Cheddar Quiche: A classic crust-based egg bake with green florets and sharp cheese.
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Spanish Tortilla: Thick potato and onion omelet served in wedges.
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Vegetable Strata: Layered bread, veggies, and egg custard for a savory breakfast casserole.
Variations to Try
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Spicy Kick: Add chopped jalapeño or red pepper flakes to the custard.
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Meat-Lovers: Stir in cooked sausage, ham, or pancetta for extra protein.
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Vegan Version: Use chickpea flour “eggs,” non-dairy milk, and vegan cheese.
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Gluten-Free: Substitute flour with a 1:1 gluten-free blend or almond flour.
Ingredient Spotlight
Cauliflower
A versatile cruciferous vegetable, cauliflower shines when roasted to caramelized perfection. Its mild flavor absorbs seasonings, and its firm texture holds up in baked dishes, providing both nutrition and substance without overwhelming other ingredients.
Conclusion
This Cauliflower, Bacon & Veggie Breakfast Bake with Spicy Soy-Mustard Mayo proves that simple ingredients can create an extraordinary meal. With layers of flavor, satisfying textures, and a tangy sauce to tie it all together, it’s a recipe destined for rotation in your weekly menu. Whether you’re feeding a crowd or treating yourself to a comforting solo meal, this bake delivers homemade goodness with minimal fuss.
FAQ
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Can I make this in advance?
Yes—assemble and refrigerate up to 24 hours ahead; bake from cold, adding 5 minutes to cooking time. -
How do I reheat leftovers?
Warm individual portions in a 180 °C oven for 8–10 minutes to restore crispiness. -
Can I freeze the bake?
Freeze baked, cooled portions in sealed containers for up to 2 months; thaw overnight before reheating. -
What if I don’t have bacon?
Substitute cooked ham, sausage, or omit entirely for a vegetarian version. -
Is the sauce gluten-free?
Yes—ensure your soy sauce is a gluten-free variety or use tamari. -
How can I increase the veggie content?
Stir in extra diced bell peppers, mushrooms, or shredded zucchini. -
Why is my custard watery?
Too much liquid from vegetables—ensure cauliflower and spinach are well-drained. -
What other sauces pair well?
A simple tzatziki, pesto drizzle, or spicy tomato chutney also complement the bake. -
Can I use pre-grated cheese?
Freshly grated cheese melts more evenly, but pre-grated works in a pinch. -
How do I prevent the edges from burning?
Cover loosely with foil if the top browns too quickly during baking.