Tired of the same old breakfast routine? Shake things up with this incredibly simple and satisfying Cauliflower and Sausage Egg Pie! Packed with savory pork sausage, nutrient-rich cauliflower rice, and fluffy eggs, this dish is a powerhouse of flavor and protein. It’s the perfect solution for busy mornings, a fantastic brunch centerpiece, or a brilliant meal-prep option for the week ahead. Best of all, your Instant Pot does most of the work, making cleanup a breeze. Get ready to fall in love with your new favorite low-carb breakfast!
Ingredients
• 8 large eggs
• 1 pound / 450g ground pork sausage
• 2 cups / 240g riced cauliflower, fresh or frozen
• 1 medium onion, diced
• 2 teaspoons / 10g dried basil
• 1 teaspoon / 3g garlic powder
• ¼ teaspoon / 0.5g ground cumin
• ¼ teaspoon / 0.5g ground turmeric
• ¼ teaspoon / 0.5g black pepper
• 1 ½ cups / 355ml water, for the Instant Pot
Instructions
1. Set your Instant Pot to the SAUTÉ function. Once hot, add the ground sausage and cook, breaking it apart with a spoon, until it’s nicely browned, about 5-7 minutes.2. While the sausage cooks, grease a 7-inch round baking dish that fits inside your Instant Pot. Drain any excess grease from the sausage and transfer the cooked meat to the prepared dish.3. In a separate large bowl, whisk together the eggs, dried basil, diced onion, cauliflower rice, garlic powder, cumin, turmeric, and pepper until well combined.4. Pour the egg mixture over the sausage in the baking dish and stir gently to distribute everything evenly.5. Carefully wipe out the inner pot of the Instant Pot. Pour in the 1 ½ cups of water and place the metal trivet inside.6. Carefully lower the baking dish onto the trivet. Secure the lid on the Instant Pot, ensuring the steam release valve is set to the ‘Sealing’ position.7. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on HIGH pressure for 18 minutes. For a firmer bake, cook for 20 minutes; for a softer texture, cook for 15 minutes.8. Once the cooking cycle is complete, perform a quick release by carefully moving the steam release valve to the ‘Venting’ position.9. Using oven mitts, carefully lift the dish out of the Instant Pot. Let it cool for a few minutes before slicing and serving warm.
Nutritional Information
• Serving Size: 1 slice (1/6th of pie)
• Calories: 353
• Total Fats: 26g
• Net Carbs: 5.1g
• Protein: 22g
• Fiber: 1.4g
Pro Tips
• Add ½ cup of shredded cheddar, Monterey Jack, or a parmesan blend to the egg mixture for an extra cheesy, decadent pie.
• This egg pie is perfect for meal prep. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave.
• Feel free to add other low-carb vegetables like chopped bell peppers or a handful of fresh spinach. Sauté them with the sausage for extra flavor and nutrients.
• To bake this in the oven, preheat to 375°F (190°C). Sauté the sausage and onion on the stovetop, then combine all in a greased 9-inch pie dish. Bake for 25-30 minutes, or until the center is set.
FAQ
Q: Can I make this sausage egg pie in the oven
A: Yes, you can easily adapt this recipe for the oven. Sauté the sausage and onion on the stovetop, then combine all ingredients in a greased 9-inch pie dish. Bake at 375°F (190°C) for 25-30 minutes, or until the center is set.
Q: Is this cauliflower egg pie keto-friendly
A: Absolutely! With only 5.1g of net carbs per serving, this cauliflower and sausage egg pie is a fantastic keto-friendly and low-carb breakfast option. It’s packed with protein and healthy fats to keep you full and satisfied.
Q: How do I store and reheat this egg pie
A: This recipe is perfect for meal prep. Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for a quick and easy breakfast.
Q: What variations can I try with this recipe
A: Feel free to customize this pie! You can add ½ cup of shredded cheese like cheddar or Monterey Jack for extra flavor. You can also add other low-carb vegetables like chopped bell peppers or spinach by sautéing them with the sausage.
