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Low-Carb Cauliflower Crust Breakfast Pie

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Cactus Pete

"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!"
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1 h 50 m servings 334 cals
Original recipe yields 6 servings (1 9-inch pie pan)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie pan with cooking spray.
  2. 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.
  3. Bake in the preheated oven until crust looks dry, about 15 minutes.
  4. 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.
  5. Whisk eggs in a bowl until blended. Whisk in sour cream until smooth. Stir in onion mixture and 1 cup Cheddar cheese.
  6. 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.
  7. 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.


  • Cook's Notes:
  • Substitute olive oil for the coconut oil if desired. You could also use all butter or all oil.
  • Substitute yogurt for the sour cream if desired.

Nutrition Facts

Per Serving: 334 calories; 27.7 g fat; 7.2 g carbohydrates; 15.5 g protein; 179 mg cholesterol; 604 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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