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smoked salmon and cauliflower egg puff
5 from 2 votes
Servings: 6

Smoked Salmon and Cauliflower Egg Puff

By Heather
Smoked salmon and cauliflower egg puff is a protein packed breakfast, brunch or dinner option.  The sneaky cauliflower adds volume and a delicious texture to this casserole!
Prep: 10 minutes
Cook: 35 minutes
Cooling Time: 15 minutes
Total: 1 hour
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Ingredients 

  • 10 eggs
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dill
  • 16 ounces small curd cottage cheese
  • 2 tbsp butter, melted
  • 4 oz smoked salmon, broken into small pieces
  • 2 cups cauliflower, defrosted

Instructions 

  • Beat eggs until light and lemon colored. Add almond flour, baking powder, salt, pepper, dill, cottage cheese and melted butter, blending smoothly. Stir in the smoked salmon and cauliflower rice.
  • Pour mixture into a well-buttered 9×13 baking dish. Bake at 350 degrees for 35 minutes, or center appears firm and set.
  • Allow to cool for at least 15 minutes before serving.

Nutrition

Calories: 266kcal, Carbohydrates: 7g, Protein: 24g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 291mg, Sodium: 807mg, Potassium: 321mg, Fiber: 2g, Sugar: 3g, Vitamin A: 528IU, Vitamin C: 16mg, Calcium: 178mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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