This easy cheeseburger pie is perfect for a low-stress dinner any day of the week! Flavored with simple everyday ingredients, it is sure to be a new family favorite. Plus, you probably already have these budget-friendly ingredients on hand in your fridge right now.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1.5 pounds ground beef
1 tablespoon tallow, or cooking fat of choice, separated
1 medium onion diced
4 whole eggs
½ teaspoon garlic powder
½ teaspoon ground mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded cheese
Preheat the oven to 350°F (175°C) and grease a 9-inch round pie plate or 8×8-inch baking dish.
Lightly brown the meat in cooking fat over medium-high heat in a heavy-bottomed skillet or cast iron. Transfer to pie plate once cooked.
Add a little more fat to the skillet and brown the onions until translucent, about 5-7 minutes. Stir frequently.
While the onions cook, whisk the eggs. Add herbs, salt and pepper.
Pour over the beef so it sinks into the meat. Shake the dish gently if needed.
Arrange the onions in an even layer over the eggs and meat.
Top the whole pie with cheese.
Bake for 20 minutes, until cheese is melted and bubbly.
Allow the cheeseburger pie to rest for 5 minutes before slicing.
To make a complete hamburger themed meal, serve on a bed of lettuce with a side of pickles or Pickle Relish and thick slices of fresh tomatoes. Offer mustard and sugar-free ketchup at the table.
No cook rich and buttery caramel flavored ice cream with roasted pecan pieces. Butter pecan is a long time Texas favorite.
1tspSukrin Goldor Swerve
For Ice Cream Base:
1cupHeavy whipping cream
1/4cupSukrin Goldor increase Swerve by 1/4 cup
1TbspButter pecan extractor increase caramel & vanilla to 2 tsp each https://amzn.to/2w8Var6
1cupUnsweet coconut milkor almond milk
Preheat oven to 350F.
Add butter to medium bowl and melt it in microwave.
Add pecans and coat them well.
Lightly spritz foil lined baking sheet with cooking spray or use non-stick foil.
Spread pecans on baking sheet and sprinkle with the sweetener and salt.
Put baking sheet in oven and toast them just until they become fragrant, 5-8 min.
Remove from oven and allow to cool.
For Ice Cream Base:
Pour heavy whipping cream into medium chilled bowl and whip on high speed until stiff peaks form.
Add sweeteners and extracts and mix well.
Add coconut milk a little at a time until well incorporated.
Stir in rum.
Pour mixture in ice cream maker.
When ice cream is almost ready, add in the pecans.
Once done, scoop ice cream into shallow container and freeze until it’s the preferred consistency
NUTRITIONAL INFORMATION is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
Serve as a warm breakfast or enjoy cold leftovers for lunch – this cheesy low-carb keto breakfast lasagna is great for the whole family!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
9 whole eggs
1 tablespoon salt
1 teaspoon ground black pepper
1 pound chicken sausage
1/2 cup heavy cream
1/2 cup bone broth
1 medium zucchini (3/4 of a pound)
2 cups mozzarella cheese shredded
Preheat the oven to 350 degrees F.
Whisk the eggs with salt and pepper. Warm a bit of butter in a skillet and scramble the eggs. Remove from heat and set aside.
In the same skillet, brown the sausage. Once it is cooked, add the cream and broth to the pan. Simmer together with the sausage for 5 to 10 minutes, until the liquid reduces a bit.
Spiralize or julienne the zucchini, go for long, broad pieces.
In an 8 by 8-inch baking dish, spoon a layer of sausage and liquid to the bottom of the dish. Arrange half the slices of zucchini across in one direction. Divide the scrambled eggs in half and spread over the first layer of zucchini. Top this layer with 1 cup shredded cheese.
Repeat the layers again. Sausage with creamy broth, zucchini, egg, and cheese. Press down on the layers to flatten. My dish was almost overflowing but the volume greatly reduces as the lasagna bakes.
Bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm. Save leftovers in the fridge. Serve cold for lunch.