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Vegetable breakfast pie

Super-Simple Vegetable Breakfast Pie (Gluten-Free)

Make this breakfast pie on a weekend. This way it can give you some leftovers during the week. What I love about this simple recipe is you can use different vegetables each time you make it. You can even use up some of what you have in your refrigerator. Just be sure to include broccoli or cauliflower as a main ingredient.

Cruciferous Veggies are Abundant in this Breakfast Pie

The cruciferous vegetables for this recipe include broccoli, cauliflower, and red cabbage. Broccoli and cauliflower make up the foundation for this recipe. Red cabbage adds some nice color and nutrition. Cruciferous vegetables have many benefits. They are:

  • rich in vitamins, minerals, and phytonutrients (plant-based compounds that may help lower inflammation and promote health)
  • high in fiber
  • low in calories and nutrient-dense
  • a great source of vitamin C, E, K, and folate
  • rich in glucosinolates (sulfur-containing compounds that may have cancer-fighting properties)

Glucosinolates are Nutritionally Important

Glucosinolates in cruciferous vegetables help your body make glutathione, an important antioxidant that helps your body detoxify (or get rid of) carcinogenic (cancer-causing) substances. They protect cells from DNA damage and are antibacterial and antiviral. Be sure you have plenty of cruciferous vegetables in your diet! Here is a partial list:

  • broccoli
  • cauliflower
  • cabbage
  • Brussel’s sprouts
  • collard greens
  • kale
  • bok choy
  • radish
  • Swiss chard

Fun Fact About Cruciferous Veggies

Cruciferous vegetables get their name from the Latin Cruciferae, meaning “cross-bearing.” The flowers’ four petals resemble a cross.

broccoli flowers

Get two and a half cups a day of vegetables every day for optimal health.

Click here to read more about the science of cruciferous vegetables from the Linus Pauling Institute.

Print

Super-Simple Vegetable Breakfast Pie (Gluten-Free)

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups broccoli or cauliflower, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, sliced or shredded
  • 1/4 cup red cabbage, shredded
  • 3/4 cup Pamela’s Gluten-Free Baking Mix (or use coconut flour and one extra egg for a grain-free variation)
  • 3 eggs
  • 1 cup organic half and half (or unsweetened coconut milk)
  • 3 tablespoons crumbled goat feta cheese (optional)
  • 1 teaspoon unrefined sea salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon of butter or ghee (for greasing the baking dish)

Instructions

  1. Mix the eggs, milk, salt, and pepper in a large bowl.
  2. Add the baking mix and blend well.
  3. Lastly, add the vegetables and mix everything together.
  4. Place the mixture in a greased pie plate or casserole dish.
  5. Bake at 400 degrees for 35 minutes or until lightly browned.
  6. Cool slightly and serve.

Notes

  1. Make this recipe in muffin tins for healthy snacks.
  2. Serve on a bed of lightly steamed spinach or lightly sauteed red cabbage to present a colorful plate.

Nutrition

  • Calories: 262
  • Fat: 15.4
  • Carbohydrates: 22
  • Protein: 11

Did you make this recipe?

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  1. Donny Ward says:

    Really easy to make, and very portable as well. I sometimes wrap it in a tortilla and add salsa to spice things up.

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