In my search for low-carb foods, I came across a recipe for Sausage Cheese Pie. It sounded interesting. The picture even looked interesting, but before I had even begun, I was suggesting changes.
There are only two of us and leftover pie would be hard to keep in the fridge. I also didn’t want to mess with a pie crust, so we thought a casserole dish might work. That still made a messy leftover. Finally, we adapted the recipe to work in my silicone muffin pan.
Our adapted recipe looks like this:
The original pie recipe suggested we cook the sausage and onion together, mix in the shredded cheese and put it in the pie crust. Then the eggs and milk were beat together and poured on top. It would bake like a custard on top.
We ended up cooking the sausage and onions first and just mixing everything together. The sausage was in the freezer so we thawed it in the refrigerator overnight.
Bert doesn’t mind doing the chopping and cooking of meat and onion. Thank goodness!
Of course, we didn’t have Monterey Jack cheese, so again, we improvised. I chopped up some slices of American Cheese and added the shredded Cheddar cheese to make 1 1/2 cup of cheese.
Then we added the eggs and milk (in this case we used my Coconut milk) and mixed it all up.
Finally, we scooped the mixture into the muffin pan. Each cup held about 1/4 cup of the mixture.
Muffins ready for the oven:
You can see they bubbled up and left a mess. However, the silicone pan is so easy to clean and the bits of cheese mixture that bubbled out was pretty tasty too!
When they cooled a little I could lift them out of the pan with a tablespoon. They actually tasted GREAT! I think two would make a meal for me…Bert could handle three!
The carb count for the whole recipe was about 25g…mostly for the onion and milk. Divided by 12 muffins, each muffin was about 2g! Not bad!
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