Bacon And Cheese Breakfast Pie
Serving Size / Yield
- 6 slices of bacon
- 8 oz. Swiss cheese, shredded
- 8 oz. Gouda cheese, shredded
- 1 small yellow onion, diced
- 8 oz. of cauliflower florets
- 3 cloves of garlic
- 1 T. dried basil
- 2 T. dried parsley
- coconut oil
- deep dish prepared pie crust
Slice the bacon into ½ inch pieces and place them in a large pan over medium heat.
Cook 8 to 10 minutes until the fat renders off.
While the bacon cooks, chop the cauliflower, and steam until soft by setting up a steamer basket over boiling water.
Remove the bacon from the pan and place on the side. Do not remove the grease from the pan.
Add the garlic and onion to the pan and cook 2 to 3 minutes until the onion is translucent. Remove from heat.
Puree the steamed cauliflower in a high speed blender or food processor.
Add coconut oil as needed.
Season the garlic and onions, then add the bacon back to the mixture.
Spread the filling in a deep dish prepared pie crust.
Evenly spread the pureed cauliflower over the top and cover with both cheeses.
Cover with plastic and refrigerate overnight.
Remove from refrigerator.
Preheat oven 350˚F.
Bake for 20 minutes. Allow to cool for 10 minutes.