Name: Grain Free Breakfast Shepherd Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Breakfast Pie Filling:; 4 eggs (beaten.); 2 tbsp milk of choice: unsweetened almond milk or coconut milk (or organic heavy cream.); 1/8 tsp sea salt.; 1/8 tsp black pepper.; PIE CRUST TOPPING:; ½ cups medium sized head of raw cauliflower (riced or grated); 2 tbsp . coconut flour; 1 egg (beaten.); 1/3 cup grated cheese of choice (cheddar (jack, pepper jack, etc.) * Optional, can omit.); ½ tsp sea salt.; 1/8 tsp paprika *optional.; ¼ tsp chili powder; ¼ cumin; 1/8 tsp black pepper.; 2 tsp butter (melted *optional); 6 slices bacon (cooked and cut in half.); Optional Toppings:; 1/3 cup grated cheese of choice * optional.; ½ avocado (sliced, * optional.); 1 small tomato (chopped, *optional.); 3 tbsp salsa or hot sauce (*optional.); KITCHEN TOOLS:; 4 inch ramekins (or small glass or ceramic crocks (I used 6 or 2 cup size).); Food processor (ricer or grater.); Pastry brush * optional.

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Grain Free Breakfast Shepherd Pies-

Grain Free Breakfast Shepherd Pies are a primal, paleo , low carb breakfast pot pie with bacon.

Grain free breakfast Shepherd pies are a low carb, primal, egg and bacon mini pie that are topped with a coconut flour, veggie crust. The kids and hubby did not notice the hidden veggies either. I know, I’m being sneaky again. Hoping that, eventually, they will eat veggies without the covertness.

These mini pies are very simple to throw together, and would make an impressive brunch entrée when entertaining. Also great to make in advance, keep in the fridge, and reheat in the morning. Perfect if your ramekins have lids, but could be covered with foil or plastic wrap too.

I made them on the weekend, and reheated during the week for a fast, nourishing, low carb, breakfast. I topped mine with a little cheese, tomato, avocado, and hot sauce. My picky child had his plain, with no toppings, of course.

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RECIPE AND DIRECTIONS BELOW:

Grain Free Breakfast Shepherd Pies

Stacey

A grain free, primal , low carb, egg and bacon mini pie with a coconut flour and veggie crust.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course grain free, low carb, nut free, primal

Cuisine breakfast

Servings

Calories 236 kcal

Ingredients

Breakfast Pie Filling:
4 eggs beaten.
2 tbsp milk of choice: unsweetened almond milk or coconut milk or organic heavy cream.
⅛ tsp sea salt.
⅛ tsp black pepper.
PIE CRUST TOPPING:
½ cups medium sized head of raw cauliflower riced or grated
2 tbsp . coconut flour
1 egg beaten.
⅓ cup grated cheese of choice (cheddar jack, pepper jack, etc.) * Optional, can omit.
½ tsp sea salt.
⅛ tsp paprika *optional.
¼ tsp chili powder
¼ cumin
⅛ tsp black pepper.
2 tsp butter melted *optional
6 slices bacon cooked and cut in half.
Optional Toppings:
⅓ cup grated cheese of choice * optional.
½ avocado sliced, * optional.
1 small tomato chopped, *optional.
3 tbsp salsa or hot sauce *optional.
KITCHEN TOOLS:
4 inch ramekins or small glass or ceramic crocks (I used 6 or 2 cup size).
Food processor ricer or grater.
Pastry brush * optional.

Instructions

Preheat oven to 400 F, and grease or oil 4 ramekins.
In a larger mixing bowl combine: 4 eggs, 2 tbsp milk of choice, sea salt, and pepper. Mix thoroughly.
Pour equal amounts of egg mixture into bottom of ramekins. Bake the egg filled ramekins in the oven for 10 minutes or until eggs are somewhat firm. Remove ramekins from oven and let cool.
Layer two slices of bacon on top of each egg in the ramekin. Set aside.
Process cauliflower in food processor until rice like texture forms. Can also use a ricer or grater.
Combine in a large mixing bowl: cauliflower rice, coconut flour, 1 beaten egg, optional grated cheese, sea salt, paprika, chili powder, cumin and pepper. Mix thoroughly. Divide mixture into 4 servings.
Place a portion of cauliflower crust mixture on top of bacon layer. Use the back of a spoon to spread and cover the top of the bacon.
Brush tops of pies with optional melted butter.
Bake in oven for 20 minutes, or until crust is browning and firm in center (it puffs up in the middle, but will go down while cooling).
Remove from oven and top with optional cheese, then let cool.
Top with optional toppings and serve.

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Notes

Nutritional Data is an estimate based on the products I used.

Nutrition

Serving: 1gCalories: 236kcalCarbohydrates: 7.7gProtein: 15gFat: 12gFiber: 4gSugar: 3g

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Nutrition Facts: Serving size: 1 pie ( includes cheese and all toppings) Calories: 236 Fat: 12 gCarbohydrates: 7.7 g / Net Carbs: 4 g Sugar: 3 g Fiber: 4 g Protein: 15 g

*All nutritional data are estimates based on the products I used*

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Comments

dolfyn
June 06, 2015 at 10:27 am
In the ingredients list for the filling you say 5 eggs, but in the method instructions for the filling you say 4 eggs. Which is it, please?
- Stacey
  June 06, 2015 at 10:40 am
  Dolfyn,
  It is 4 eggs, number 5 was a misprint. Unless you have smaller eggs, then 5 would work.
  Thanks for letting me know.
Michelle
April 30, 2014 at 2:06 am
This looks great! If I wanted to do all in one casserole what size would you recommend? And 8 x8 ?
- Stacey
  May 01, 2014 at 5:11 am
  Michelle, you could Use an 8x8 pan or a smaller casserole dish.
  Sincerely,
  Stacey
Beth
March 18, 2014 at 11:41 pm
Hi is there a substitute for the coconut flour?
- Stacey
  March 20, 2014 at 3:45 pm
  Beth, you could sub the 2 tbsp coconut flour for 6 tbsp almond flour or cashew meal.
  Sincerely,
  Stacey
  - Beth
    March 22, 2014 at 2:09 am
    Thanks x
jennifer
February 10, 2014 at 12:08 am
question: can the cauliflower and coconut flour mixture be premade as a "dough" and saved in the fridge for future use and if so for how long?
- Stacey
  February 10, 2014 at 8:38 pm
  Jennifer, I have actually had some dough left over before and I did cover and refrigerate it for a day or two. But I would not recommend more than two days, as the raw eggs could spoil and the cauliflower gets stinky. Be sure to cover it so the fridge doesn't get smelly.But after a day or two in the fridge it was fine.
  Sincerely,
  stacey