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!

• Preparation Time: 35 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 45 mins
• Calories: 302 Calories

Ingredients

• ½ teaspoon salt
• 4 eggs
• 2 tablespoons butter
• ½ cup sour cream
• ½ teaspoon ground black pepper
• 2 tablespoons coconut oil
• cooking spray (such as Pam®)
• 1 cup coarsely chopped red onion
• 3 mushrooms, diced
• 1 green bell pepper, coarsely chopped
• ⅓ head cauliflower
• 6 slices cooked bacon, finely chopped, divided (Optional)
• 1 ½ cups grated Cheddar cheese, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie pan with cooking spray.

Step 2

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.

Step 3

Bake in the preheated oven until crust looks dry, about 15 minutes.

Step 4

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.

Step 5

Whisk eggs in a bowl until blended. Whisk in sour cream until smooth. Stir in onion mixture and 1 cup Cheddar cheese.

Step 6

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.

Step 7

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.