the grind. cauliflower breakfast pie

This recipe is an adaptation of one From the Preppy Paleo: I was over at a fellow member’s house and she had this sitting on her counter. It looked delicious and I couldn’t believe it was paleo when I saw it, it looked just like a quiche! This would be a great addition to your Easter Brunch. It’s aso great breakfast to keep in the fridge and just reheat when needed.

Paleo Breakfast Cauliflower Pie

1 head cauliflower, riced
salt and pepper, to taste
1/4 cup Kerrygold butter
1 lb. chicken breakfast sausage
10 beaten eggs
4 oz. can chopped green chiles
1 tsp. salt
1/2 tsp. dry mustard
pinch black pepper

Preheat oven to 425.

Melt the butter and toss with the cauliflower. Salt and pepper 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.

Beat eggs until frothy. Combine cooked sausage with eggs, green chiles, salt, dry mustard, and pepper. Pour egg and sausage mixture into the prepared crust (I had a big head of cauliflower, so had to pour off a little egg mixture or it would have overflowed!)

Place in oven and bake for 45 minutes or until eggs are set.