LOW-CARB CAULIFLOWER CRUST BREAKFAST PIE RECIPE | ALLRECIPES
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
Total Time 1 hours 50 minutes
Prep Time 35 minutes
Cook Time 1 hours 10 minutes
Yield 1 9-inch pie pan
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, CarbohydrateContent 7.1 g, CholesterolContent 172.3 mg, FatContent 25.2 g, FiberContent 1.7 g, ProteinContent 13.3 g, SaturatedFatContent 15.9 g, SodiumContent 465.1 mg, SugarContent 3 g
CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST RECIPE ...
Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.
Provided by Buckwheat Queen
Categories Meat and Poultry Chicken Breast
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
- Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
- Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
- Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
- Remove cauliflower from the oven and stir to mix and dry as it cools.
- Increase the oven to 400 degrees F (200 degrees C).
- Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
- Bake in the preheated oven until browned, about 25 minutes.
- Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
- Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
- Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.
Nutrition Facts : Calories 830.4 calories, CarbohydrateContent 38.8 g, CholesterolContent 303.4 mg, FatContent 56.2 g, FiberContent 9.4 g, ProteinContent 46.4 g, SaturatedFatContent 29.9 g, SodiumContent 1761 mg, SugarContent 10.9 g
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FISH PIE WITH A CAULIFLOWER CRUST | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 105 minutes
Calories 575 calories per serving
Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the cauliflower florets in a large roasting tin and drizzle with the oil. Roast in the oven for 30 minutes, until just tender. Remove from the oven and set aside.
Melt the butter in a saucepan until foaming, then add the flour. Reduce the heat to its lowest level and stir continuously for a couple of minutes. Combine the stock and milk, then add to the pan very slowly, whisking as you go to ensure the sauce is smooth. When all the liquid has been added, bring to the boil, then reduce to a simmer. Simmer for 10 minutes, stirring frequently, until the sauce has thickened. Add most of the parmesan, reserving some to scatter on top, the nutmeg and some freshly ground pepper.
Cook the frozen peas in boiling water for 3-4 minutes. Drain and roughly crush with a potato masher. Transfer the peas to the base of your pie dish. Mix the fish with the white sauce and pour into the pie dish on top of the peas. Cover the top with the roasted cauliflower and scatter over the reserved parmesan. Bake in the oven for 20 minutes, or until golden and bubbling.
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Calories 58.8 calories per serving
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