Sunday, February 24, 2013

Paleo Breakfast Cauliflower Pie (Recipe Revisit)

Whenever I try someone else's recipe out for the first time, I always a bit cautious to tinker too much with proportions and ingredients. When I originally posted today's recipe back in 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.

5 comments:

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. I'm want to make this for dinner tonight but can't have dairy. What would you suggest as a substitute? Thanks,
    Rachel

    ReplyDelete
    Replies
    1. hi Rachel! One of my favorites... just had it for breakfast! You can use melted coconut oil in lieu of the butter for the crust for a dairy-free option.

      Delete
    2. When my husband asked me to make this, I was very skeptical. Very. I made it tonight and this may be one of the top 10 best things I've ever made! It was that good! (and the hubs loved it too!) Thank you so much for posting this recipe! We've very much enjoyed it!

      Delete
    3. Thanks for your comment Courtney! I don't know what I like to hear better… that you both liked it or that your husband actually requested it!

      Delete