Low Carb Egg and Sausage Pie

Here is an interesting change of pace from eggs with breakfast sausage links or patties. Sausage and eggs join up as a pie beneath a velvety blanket of cheese. Effort is minimal, too; it's almost a one-dish affair. For a real wake-up pie, use hot sausage. Any uncased sausage will do, though. Serve for brunch or lunch as well as breakfast.

PREPARATION TIME: 20 minutes.

BAKING TIME: 13 to 15 minutes.

SERVING SIZE: 1⁄4 pie.

AMOUNT PER SERVING: 2.1 grams of carb, 24.0 grams of protein.

NUMBER OF SERVINGS: 4.

	Ingredients	CHO (g)	PRO (g)
1	tablespoon butter or olive oil (as desired)	0	0
8	ounces sausage (Italian mild or hot, or a mixture)	2.3	26.5
8	eggs	4.8	48.0
2	tablespoons freshly chopped parsley (or 2 teaspoons dried)	0	0
	salt to taste	0	0
	freshly ground black pepper to taste	0	0
3⁄4	cup grated cheddar cheese, jack cheese, or combination	1.2	21.3
	Total	8.3	95.8

Preheat oven to 350˚F. Lightly butter or oil a 9-inch pie pan or glass dish (or use a small or medium oval or oblong casserole dish).

Heat a skillet over medium heat. Heat butter or oil or both. Sauté the sausage in the hot fat until it is fully cooked and browned. Cool slightly so that you can touch it.

Press the sausage into the pie pan and spread it out as you would a pie crust. Break the eggs over the sausage. Sprinkle with parsley, salt (use sparingly—the sausage will add plenty), and freshly ground black pepper. Bake until the eggs are almost set, about 7 or 8 minutes. Remove from oven.

Sprinkle cheese (or cheeses) over the top of the eggs and return to oven until the eggs are done and the cheese is melted, about 6 or 7 minutes.