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Egg Free Breakfast Pot Pie


  • Author: Cristina Curp
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

Egg free, AIP/ low carb breakfast


Scale

Ingredients

What you’ll need:

  • 2 large pots
  • 4 12-16 oz ramekins
  • colander

Ingredients:

  • 23 Japanese sweet potato (or 2 cups riced cauliflower)
  • 4 cups chopped kale
  • 8 slices bacon (sugar, nightshade free)
  • 2 cups cauli-fredo (or cashew cream)

Cashew Cream

  • 2 cups raw whole cashews + water to soak + 2 tsp salt
  • 1/2 cup filtered water
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp black pepper

Cauli Cream:

  • 1/2 head cauliflower (about 2 cups diced)
  • 1 small onion
  • 2 garlic cloves
  • 1/4 inch nub of fresh ginger
  • 1/2 cup coconut milk, full fat, creamy part
  • 1/2 cup broth
  • 2 tbsp lemon juice
  • pinch salt
  • 1 tbsp coconut oil

Instructions

Cashew Cream

  1. Place cashews in container & cover with water, mix in salt.
  2. Soak 3-4 hours. Drain & rinse, drain again.
  3. Then mix with remaining ingredient list in vitamix, blend until smooth.
  4. Use prod to keep it moving.
  5. Don’t stop when it’s almost smooth and you still see little grains, you want it silky!
  6. Store in airtight container in fridge, up to a week. Makes about 2 cups.

Cauli-Cream

  1. Dice the onion, mince the garlic, ginger, dice the cauliflower. Do not mix, set aside.
  2. In a medium sauce pot heat coconut oil. Add in onion, ginger & garlic.
  3. Sauté for 6 minutes.
  4. Add in cauliflower. Stir occasionally for 6 minutes.
  5. Add in 1/2 cup broth, 1/2 cup coconut cream, 2 tbsp lemon juice, pinch salt.
  6. Stir. Lower heat. Cover.
  7. Simmer until cauli is fork tender.
  8. Transfer to a blender, blend until smooth. Makes 1/2 quart. Store in the fridge.
  9. Put it on all the things!

Pot Pies:

  1. Peel sweet potato, then grate it using a cheese grater or grater attachment of food processor.
  2. (alternatively, grate or rice the cauliflower now)

In 4, medium sized, oven safe, ramekins build your pot pies

  1. 1st layer: 1/2 cup riced sweet potato (or cauliflower)
  2. 2nd layer: 1 cup chopped kale, you can also add cabbage, spinach etc.
  3. 3rd layer: 1/2 cup cauli-fredo, be sure to get it on top and on the sides of the kale (or cashew cream)
  4. 4th layer/ crust: Arrange 2 slices of bacon, cut in half, to 4 short slices on across the top & tuck in the sides… you can also use prosciutto, or if you don’t do pork, crack 2 eggs on the the top & they will bake right on!
  5. Bake at 350F for 15-20 minutes, until bacon is at desired crispiness.

Nutrition

  • Serving Size: 1 ramekin
  • Calories: 646
  • Fat: 40
  • Carbohydrates: 53
  • Fiber: 22
  • Protein: 24

Keywords: egg free breakfast pot pie