This post is brought to you by Sargento®. The content and opinions expressed are always my own.


A savory, low carb breakfast casserole made in the slow cooker with eggs, cauliflower, leeks, mushrooms, sausage and shredded sharp cheddar cheese. 
A savory, low carb breakfast casserole made in the slow cooker with eggs, cauliflower, leeks, mushrooms, sausage and shredded sharp cheddar cheese.


You know what's been fun for me and my kids lately? Watching cooking shows together! They love the Chopped Junior show and the Kids Baking Championship on the Food Network. They'll come home from school and watch an episode or two that they have recorded. The other night my 7 year old son comes into the kitchen and gets a little grater and an orange and starts zesting an orange. When I ask him what he's doing he tells me that he learned it from the cooking show. Um, but what are you going to do with that zest? He doesn't know. I had a good laugh at that one.


When I'm in the kitchen, sometimes I like to pretend I have to make something in a certain amount of time or with only a limited number of ingredients. It actually makes me a lot more creative to have limitations. Weird, right?

Well this recipe was that way for sure. What would you make if you had to make a recipe with Sargento Cheese, cauliflower, crimini mushrooms and leeks? I played around with the idea of making some sort of soup but decided against it...I just wasn't sure how it would turn out. Instead, I decided to make an egg casserole in the slow cooker. You could totally make this as breakfast for dinner in you wanted. I loved how the cauliflower was sort of the base of the dish. And although very healthy and low calorie, it almost took the place of the regular hashbrowns you'd typically use in a recipe like this. Of course you can't eat a breakfast casserole without a healthy amount of cheese on top. I went with the Sargento sharp cheddar because it's a high quality cheese that is cut from blocks of 100% real, natural cheese. I love using sharp cheddar for recipes like this...it just adds so much more flavor than mild cheddar.

I really want to know what you would make with these ingredients! Pretend you're on Chopped, give yourself a time limit and let your imagination run while. Let me know it turns out. I also really think you should enter your recipe into the Food Network Chopped Challenge. You could with $5000 and a trip to NYC to compete in a televised Chopped cooking challenge for $10,000. Seriously, wouldn't that be so cool? I always wonder how I would fare in a challenge like that...they never use slow cookers on those shows, so I can imagine that I would probably be the weakest link.


You're going to start this recipe off with cauliflower florets. I cut mine fairly small because I wanted them to blend into the dish instead of getting a big chunk of cauliflower when I stuck my fork in for a bite. I slightly blanched the cauliflower (in the microwave for easiness sake) and then drained it and added it to the bottom of the slow cooker.
Read the rest here »