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Vegetable Brunch Pie

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Photo of vegetable brunch pie
Ready In: 1 hour 5 minutes
Serves: 8
Low Added SugarVegetarian

Who knew children could love eating cauliflower this much?

What you'll need

Measuring cups
Measuring spoons
Cutting board
Sharp knife
Cheese grater (to shred vegetables)
Medium bowl
Whisk or fork
Microwave-safe bowl
Spatula or spoon
Large skillet


Serves 8
of Nonstick Cooking Spray
2 1/4 cups Cauliflower chopped
1 tablespoon Vegetable Oil
1 Onion medium, chopped
8 ounces Mushrooms sliced
4 1/2 cups Greens finely chopped, such as beet, mustard, or collard greens
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon Brown Sugar
1/2 teaspoon Salt
1/8 teaspoon Cayenne Pepper ground
3/4 cup Cheddar Cheese low-fat, shredded
1 cup Milk low-fat
3/4 cup Egg Substitute or 3 Eggs
3/4 cup Baking Mix


1.Place an oven rack in the middle of the oven. Preheat oven to 375 F.
2.Spray a 10-inch pie dish with nonstick cooking spray and set aside.
3.In a microwave-safe bowl, microwave cauliflower on high for 3 minutes, or steam it on the stovetop.
4.Pour vegetable oil into a 12-inch skillet and heat over medium heat.
5.Saute mushrooms and onions until tender, about 5 minutes.
6.Add greens, garlic powder, onion powder, brown sugar, salt, and cayenne pepper. Saute for another 3 minutes until greens are wilted.
7.Stir the cooked cauliflower into the greens mixture and place in the pie dish. Sprinkle with cheese.

In a medium bowl, combine milk, egg substitute/eggs, and baking mix. Whisk until well blended and pour over vegetable mixture.

9.Bake 30 to 35 minutes or until golden brown. Serve while hot. Adapted from recipe courtesy of Cut 'n Clean Greens.

Nutrition Facts

Serving Size 1.00 slice

Serving Per Container 8

Amount Per Serving
Calories 128
% Daily Value*
Total Fat 5 g6%
Saturated Fat 1 g5%
Sodium 537 mg23%
Total Carbohydrate 15 g5%
Dietary Fiber 3 g11%
Protein 9 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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