This savory breakfast bundt pie transforms simple, wholesome ingredients into a visually striking and flavorful dish. A tender, gluten-free sourdough crust encases a hearty filling of seasoned ground beef, eggs, Greek yogurt, and fresh vegetables, accented with aromatic herbs and spices. Topped with golden strips of crust, brushed with butter, and garnished with fresh parsley, this pie is both comforting and elegant. Perfect for family meals or special occasions, it offers a balanced combination of protein, vegetables, and satisfying flavor in every slice.

Ingredients

Crust

• 1 1/2 cups warm water
• 2 tsp honey
• 1 egg
• 1/2 tbsp Italian seasoning
• 3 tbsp olive oil
• 3/4 cup gluten-free sourdough starter
• 1/2 tsp salt
• 3 cups gluten-free all purpose flour

Filling

• 1 pound ground beef
• 4 garlic cloves, minced
• 1 onion, finely diced
• 1/2 tsp sage
• 1/2 tsp paprika
• 10 eggs
• 1/4 cup Greek yogurt
• 1 bell pepper, finely diced
• 1 tomato, finely diced
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt

Topping

• 1 egg, beaten
• 2 tbsp fresh parsley, chopped
• 2 tbsp butter, melted

Instructions

1. Mix all of the crust ingredients together. Put a bit aside for the top, and press the remaining dough into a greased bundt pan.
2. Fry the ground beef, garlic, onion, sage & paprika together for 10 minutes over medium heat.
3. In a microwavable bowl, add the beef mixture and remaining ingredients. Microwave for 5 minutes & stir.
4. Microwave for 5 more minutes, stir, and pour the mixture into the bundt pan.
5. Cut the remaining dough into strips and place on top. Brush the crust with the beaten egg.
6. Bake for 30 minutes at 350.
7. Brush the melted butter on the crust & sprinkle fresh parsley on top.