December, I had basically followed it to the letter. I mused about changing up the protein and adding vegetables, so thought I'd revisit it today.
I stuck with sausage as I got some delicious fresh sausage on special at Whole Foods. I did add spinach, though, along with some salsa simply because I had it to use up. I liked the addition of the tomato flavor quite a bit, and the slightly spicy salsa worked with the green chiles.
I did also omit one egg from the topping, as last time my pie was in danger of overflowing. I still placed a baking sheet underneath just in case, but it baked up perfectly with no mess or me having to waste any of the egg mixture.
This dish and my other cauliflower breakfast recipe have become favorites of mine. I love that there's more to them than just the eggs, and that by baking one up on a Sunday I have breakfast covered for the next several mornings.
Paleo Breakfast Cauliflower Pie
1 head cauliflower, riced
salt, pepper & garlic powder, to taste
1/4 cup Kerrygold butter
1 lb. chicken breakfast sausage
2 cups baby spinach
5 beaten eggs
1/2 cup unsweetened coconut or almond milk
4 oz. can chopped green chiles
3 tbs. fire-roasted salsa
1 tsp. salt
1/2 tsp. dry mustard
pinch black pepper
Preheat oven to 425.
Melt the butter and toss with the cauliflower. Season
to taste. Press into the bottom of a round pie plate. Bake
for 30 minutes or until lightly browned. Remove from oven and reduce
heat to 375.
While the cauliflower is baking, remove sausage from casing into a large
skillet. Cook over medium heat until no longer pink, crumbling with a
wooden spoon. Remove to a large bowl and add spinach to sausage grease. Cook until wilted, then add to the bowl with the sausage.
Add eggs, green
chiles, salsa, salt, dry mustard, and pepper to sausage and spinach. Pour egg and
sausage mixture into the prepared crust. If it's very full, place it on top of a baking sheet just in case!
Place in oven and bake for 45 minutes or until eggs are set.