Ingredients
1 pound bacon strips, chopped1 cup chopped sweet onion1/2 large sweet red pepper, chopped1/2 large green pepper, chopped9 large eggs, lightly beaten1-1/2 cups whole-milk ricotta cheese4 cups frozen riced cauliflower, thawed2 cups shredded cheddar cheese1 cup shredded Swiss cheese1/2 teaspoon pepper1/4 teaspoon salt
Preparation
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.
