Tag Archives: primal breakfast casserole

Who is sick of eggs for breakfast part 2- Maple “grits” pudding

7 Feb

In keeping with our many uses of cauliflower theme, I couldn’t help but try a “sweet” breakfast casserole that could also double as a dessert. Apparently bread pudding is a pretty popular thing. I never heard of it until dining (pre-primal) in a restaurant we liked back in Monterey called the Crown and Anchor. The waitress insisted the only dessert, in her eyes, was their famous bread pudding. While this is not technically paleo or primal with the pure maple syrup as the sweetener, in the 80/20 grand scheme of life a grain-free, cauliflower based dessert is a pretty good way to treat yourself. I taste tested this on my neighbor, a maintenance worker who was fixing my heater on my cooking adventure day (I had three dishes going at once, he probably thought I was nuts!), my husband, and a cadet. They all seemed to give it a thumbs up, so I hope you will enjoy it too!

“Pudding” Base
1 Tbsp butter
1 1/2 cups cauliflower “grits” (about half a large head of cauliflower, or one small)
1 small 6oz can full fat coconut milk
1/4 tsp salt
1 tsp cinnamon (or more, depending on preference)
3 eggs
1/4 cup pure maple syrup (you could substitute honey here if you prefer)

“Crumb” topping
1/2 cup almond flour
1/2 stick butter, softened
1 Tbsp raw honey
1/2 tsp cinnamon
pinch of salt
1/2 cup pecans (or nut of your choice), coarsely chopped

Preheat oven to 350 and lightly butter a 8×8 pan, pie dish, or 2qt baking dish.

For Pudding: Pulse cleaned and chopped cauliflower in food processor until it resembles grits, melt butter in saucepan, add cauliflower grits, coconut milk, salt, and cinnamon, and stir occasionally for a few minutes on medium heat. Remove from heat and add whisked eggs and maple syrup. Pour into prepared pan.

For topping: Stir together almond flour and cinnamon, work in softened butter until mixture resembles crumbs, add honey and pecans and stir to combine. Sprinkle on top of pudding mixture in pan.

Bake for 35-40 minutes until pudding base is firm. Slice and serve with a drizzle of heavy cream. Yum!

Best,

Heather

Who is Sick of Eggs for Breakfast?

6 Feb

Cauliflower Grits Breakfast Casserole

I threw in red bell pepper with this one.


Okay.  I have had more than one person ask me what I eat for breakfast.  I have to admit…like Heather, I eat pretty much the same thing everyday.  However, we need variety to keep everyone else interested and happy.  My go-tos are usually the omelet muffins, or this delicious sausage hash.  But those are even starting to seem mundane.

I came up with this one after considering all the cauliflower-grits’ potential.  I love breakfast casseroles:  total comfort food, they last a few days, and you can take them to people who are in need of a meal.  (Some have gone the extra mile when bringing us meals, by including breakfast for the next morning…I have loved paying that forward!)  Also, this is a great way to squeeze in your veggies first thing.

I promise you, even your father-in-law will eat this and like it.  Provided you do NOT tell them what it is, what is in it, or use the words “paleo” or “primal” in any sentences.


Sausage and Spinach Breakfast Casserole

1 head of cauliflower
3/4 c chicken stock or water

1 lb sausage
5 cups raw spinach
6 ounces full-fat coconut milk (I prefer Taste of Thai brand)
4 eggs lightly beaten
juice of 1 lemon
1 tsp salt
2 tsp garlic powder
1/2 tsp red pepper flakes

Preheat oven to 350 and prepare a 9X13 baking dish by greasing it with coconut oil.

Wash, remove leaves, quarter, and core the head of cauliflower.  Pulse it in a food processor until it looks like grits.  Put all the cauliflower-grits in a pot, add 3/4 c chicken stock or water.  Simmer on low until tender, about 10-15 min.  Drain off excess liquid, set aside.  The grits can also be sauteed or toasted under the broiler (see below).**

Brown and crumble the sausage.  Leave the sausage oil in the pan and add in the fresh spinach.  Stir until it wilts.

In a large mixing bowl,  add the coconut milk, eggs, and spinach mixture, stir well.  Add in the salt, garlic powder, pepper, and lemon juice and stir.  Add the cooled cauliflower-grits and stir well.

Pour into the prepared baking dish, and bake for 45 minutes or until center is set.

Enjoy your vegetables!
Leigh

**UPDATE:  I have recently been sauteéing the cauliflower “grits” in a frying pan instead of boiling them.  They retain the same texture, but have a toasted taste and appearance.  I like it much better, but they are more brown in color.  Heat 2-3 tbsp of the oil of your choice (reserved bacon is best!!), and sauté the “grits” until they are done.  Let them sit, then toss/flip them every few minutes.

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More Breakfast Ideas:

Baked N’Oatmeal

Cold Paleo Cereal

Banana Sweetened Coconut Flour Muffins

 

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