Low-Carb Cauliflower Crust Breakfast Pie recipe
All Recipes Breakfast and Brunch Recipes Eggs Breakfast Pizza Recipes
Ingredients
- cooking spray (such as Pam®) ⅓ head cauliflower 2 tablespoons coconut oil 1 cup coarsely chopped red onion 1 green bell pepper, coarsely chopped 3 mushrooms, diced 2 tablespoons butter 6 slices cooked bacon, finely chopped, divided ½ teaspoon salt ½ teaspoon ground black pepper 4 eggs ½ cup sour cream 1 ½ cups grated Cheddar cheese, divided
Nutrition Info
- 301.5 caloriescarbohydrate: 7.1 gcholesterol: 172.3 mgfat: 25.2 gfiber: 1.7 gprotein: 13.3 gsaturatedFat: 15.9 gservingSize: -sodium: 465.1 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Cauliflower Crust Breakfast Pie
Directions
-
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.