Sausage Omelet Pie is perfect for those on low-carb and keto diets. It works well as a dinner meal or for a brunch. The concept is simple: press a flavorful sausage mixture into the bottom of a deep pie plate to serve as a crust, then fill with an omelet. You are encouraged to experiment by adding your favorite minced veggies to the omelet filling. Serve with a variety of your favorite fresh fruits (for those not on low-carb/keto diets) to complete the meal.
Sausage Omelet Pie Recipe
3/4 pound chuck ground beef
3/4 pound Italian breakfast sausage
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/2 cup minced onion
1/4 cup chopped fresh basil, divided use (1 Tablespoon reserved for filling)
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
6 large eggs
2 Tablespoons heavy cream or milk
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1/8 cup chopped roasted red peppers
1/2 cup fine-shredded Cheddar cheese
1 Tablespoon chopped chives
Preheat oven to 350 F.
Using a large carving fork, combine ground beef, Italian sausage, eggs, Parmesan cheese, onion, basil (reserve 1 tablespoon for the eggs), oregano, salt, and pepper. Remove 1 cup of the mixture and set aside.
Place the remainder of the meat mixture into a 10-inch deep-dish pie plate, pressing firmly to the bottom and up the sides to form a crust. Bake for 15 minutes.
While crust is baking, saute the reserved 1 cup of meat mixture until no longer pink. You want to have large clumps. Drain off any excess oil and let cool.
Remove finished meat crust from the oven and let cool for 10 minutes while you prepare the eggs.
Whisk together eggs, cream, onion powder, and salt. Drain off any oil from the crust, patting with a paper towel to get rid of any excess. Pour eggs into the meat crust. Sprinkle with roasted red peppers and reserved 1 tablespoon chopped basil. Dot with the cooked meat mixture, then sprinkle with the Cheddar cheese and chives. Place the pie plate on a baking tray to catch any potential boil-overs. Bake for 30 minutes.
Let sausage omelet pie rest for 10 minutes before cutting into wedges to serve.
Yield: 8 servings
Sausage Omelet Pie Recipe Photo ©2019 Peggy Filippone