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Vegetable breakfast pie
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Super-Simple Vegetable Breakfast Pie (Gluten-Free)

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 262kcal

Ingredients

  • 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

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