LOW-CARB CAULIFLOWER CRUST BREAKFAST PIE
A low-carb pie for breakfast with a cauliflower bottom crust. This pie keeps well in the fridge and can be warmed up in a microwave in about a minute. Just as good the next day. Try it topped with salsa or sour cream for an extra taste twist. The meat is optional so experiment!
Provided by Cactus Pete
Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie pan with cooking spray.
- Grate cauliflower coarsely with a box grater. Measure out 1 1/2 cup of cauliflower "rice"; press into the bottom and sides of the pan to make a crust.
- Bake in the preheated oven until crust looks dry, about 15 minutes.
- Melt coconut oil in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, about 10 minutes. Add mushrooms and butter; cook and stir until mushrooms are lightly browned, about 5 minutes. Stir in 3 slices bacon. Season with salt and pepper.
- Whisk eggs in a bowl until blended. Whisk in sour cream until smooth. Stir in onion mixture and 1 cup Cheddar cheese.
- Sprinkle 1/4 cup Cheddar cheese over the cauliflower crust. Spread egg mixture evenly over the cheese. Top with remaining 1/4 cup Cheddar cheese. Sprinkle remaining 3 slices bacon on top.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Remove from oven and let stand until set, 5 to 10 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 7.1 g, Cholesterol 172.3 mg, Fat 25.2 g, Fiber 1.7 g, Protein 13.3 g, SaturatedFat 15.9 g, Sodium 465.1 mg, Sugar 3 g
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