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egg free breakfast pot pie

Egg Free Breakfast Pot Pie

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


A delicious and simple whole food breakfast without eggs! Perfect for Whole30, AIP or Keto!



  • 4 cups riced cauliflower (or riced batata)
  • 4 cups chopped kale
  • 810 slices AIP or Whole30 compliant bacon
  • 2 cups cashew cream (for AIP use cauliflower cream, or mashed sweet potato)

Cashew Cream

  • 1 1/2 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


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 an airtight container in the fridge, up to a week. Makes about 2 cups.

Pot Pies:

  1. Distribute the riced veggies in your ramekins evenly and sprinkle with a little salt.
  2. Next, add in the kale, be sure to really pack it in there! Also sprinkle with a little salt.
  3. Grab your cream of choice and smear about 1/2 cup over the kale in each ramekin.
  4. Make the bacon crust: arrange 2 slices of bacon, cut in half, to 4 short slices on across the top & tuck in the sides.
  5. Bake at 350F for 20 minutes, or until bacon is at desired crispiness.
  6. Serve hot! Or store in the fridge for a ready-to-go breakfast. Microwave or bake to reheat.

Recipe Notes:

  • See FAQ’s for AIP cauliflower cream recipe
  • Macros for pot pies with cauliflower cream and cauliflower rice


  • Serving Size: 1
  • Calories: 373.4
  • Fat: 27.2g
  • Saturated Fat: 5.7g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 16.7g