Grain Free Breakfast Shepherd Pies
A grain free, primal , low carb, egg and bacon mini pie with a coconut flour and veggie crust.
grain free, low carb, nut free, primal
Breakfast Pie Filling:
milk of choice: unsweetened almond milk or coconut milk
or organic heavy cream.
PIE CRUST TOPPING:
medium sized head of raw cauliflower
riced or grated
. coconut flour
grated cheese of choice (cheddar
jack, pepper jack, etc.) * Optional, can omit.
cooked and cut in half.
grated cheese of choice * optional.
sliced, * optional.
salsa or hot sauce
or small glass or ceramic crocks (I used 6 or 2 cup size).
ricer or grater.
Pastry brush * optional.
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.
Nutritional Data is an estimate based on the products I used.