I know you all want something that’s crusty on the outside, and delightfully soft on the inside. This savory breakfast pie has all of that, and then some. Sausage and cheese flows throughout the pie to bring a great sense of taste and texture between each bite. The top is crusted so you get just enough crunch to keep you coming back for more.
Rosemary and lemon are two of my favorite combinations in savory cooking, and I certainly don’t eat it enough. Though the sausage was a Bacon and Cheddar Chicken sausage, I thought it played very well with the slight and subtle cues of lemon juice and the aromatic taste of rosemary.
Though this does make 2 pies, they are extremely filling (and rightly so, being 711 calories each) – so if you’re looking for a smaller breakfast, just cut this in half and have half of an entire portion. They’re really fantastic – reminds me of meat pies that I used to have as a kid.
Yields 2 Sausage and Cheese Breakfast Pies
The Preparation
- 4 1/2 ounces chicken sausage, such as Artisan Fresh
- 5 large egg yolk
- 1/4 cup coconut flour
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 3/4 cup cheddar cheese, shredded
- 1/4 cup coconut oil
- 2 tablespoons unsweetened carton coconut milk
- 2 teaspoons lemon juice
The Execution
1. Preheat your oven to 350°F, then cut 1 ½ chicken and bacon sausage into cubes. I am using a brand called Artisan Fresh.
2. Separate 5 egg yolks from the whites, then discard of the whites. If you don’t want to discard of the whites, save them and make some Peanut Butter Meringue Cookies.
3. Add the sausages to a pan on medium high heat. Cook them until they are browned well, then set aside.
4. Measure out the dry ingredients into a bowl. 1/4 Cup Coconut Flour, 1/2 tsp. Rosemary, 1/4 tsp. Cayenne Pepper, 1/4 tsp. Baking Soda, and 1/8 tsp. Kosher Salt.
5. Grate enough Cheddar Cheese for 3/4 Cup. If you don’t want that much cheese, only grate about 1/4 – 1/2 Cup.
6. Beat the egg yolks into a creamy consistency. This will take about 4-5 minutes. I use only 1 whisk attachment on my hand mixer because there is not that much liquid.
7. Add 1/4 Cup Coconut Oil, 2 Tbsp. Coconut Milk, and 2 tsp. Lemon Juice to egg mixture and beat again until smooth and creamy.
8. Mix the wet ingredients into the dry ingredients slowly. Once finished, fold 1/4 – 1/2 Cup Cheddar Cheese into the batter.
9. Measure out the batter into 2 ramekins. You want to fill the ramekins about 3/4 of the way full so there is room for the sausage.
10. Poke the sausages into the batter. Using your finger, you can submerge pieces of sausage evenly around all of the batter (pushing some to the bottom and leaving some on top).
11. Bake the pie for 20-25 minutes. OPTIONAL: Once finished, top with cheddar cheese and broil for an additional 3-4 minutes.
This makes a total of 2 servings of Sausage & Cheese Breakfast Pie. Each serving comes out to be 736 calories, 62.9g fats, 5.3g net carbs, and 34.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 1/2 ounce chicken sausage | 250 | 13.3 | 0 | 0 | 0 | 30.5 |
| 5 large egg yolk | 274 | 22.6 | 3.1 | 0 | 3.1 | 13.5 |
| 1/4 cup coconut flour | 80 | 4.7 | 13.3 | 9.3 | 4 | 4 |
| 1/2 teaspoon dried rosemary | 2 | 0.1 | 0.4 | 0.2 | 0.1 | 0 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 1/4 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/8 teaspoon kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 3/4 cup cheddar cheese | 371 | 30.6 | 2.8 | 0 | 2.8 | 21 |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 2 tablespoon unsweetened carton coconut milk | 6 | 0.5 | 0 | 0 | 0 | 0 |
| 2 teaspoon lemon juice | 2 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| Totals | 1472 | 125.8 | 20.4 | 9.8 | 10.6 | 69.1 |
| Per Serving (/2) | 736 | 62.9 | 10.2 | 4.9 | 5.3 | 34.6 |
Sausage & Cheese Breakfast Pie
Ingredients
- 4 ½ ounce chicken sausage such as Artisan Fresh
- 5 large egg yolk
- ¼ cup coconut flour
- ½ teaspoon dried rosemary
- ¼ teaspoon cayenne pepper
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ¾ cup cheddar cheese shredded
- ¼ cup coconut oil
- 2 tablespoon unsweetened carton coconut milk
- 2 teaspoon lemon juice
Instructions
- Preheat oven to 350F. Cut the cheddar and bacon sausages into cubes. I'm using a brand called Artisan Fresh.
- Separate the yolks from the whites, discarding the whites — unless you'd prefer to save them to make some Peanut Butter Meringue Cookies.
- Add the sausages to a pan over medium-high heat. Cook until browned, then set aside.
- In a mixing bowl, measure out the coconut flour, rosemary, cayenne pepper, baking soda, and salt.
- Grate as much cheese as you'll need for the recipe (if you're not the biggest fan of cheese, you can use a bit less than what the recipe states).
- Beat the egg yolks until they reach a creamy consistency — this will take about 4–5 minutes. I use only one of the whisk attachments on my hand mixer, since there is not that much liquid.
- Add the coconut oil, coconut milk, and lemon juice to the egg yolk mixture and beat until smooth creamy.
- Slowly fold the wet ingredients into the dry ingredients. Once finished, fold in the grated cheddar.
- Divide the batter evenly into ramekins, filling them about three-quarters of the way full to leave room for the sausage.
- Submerge the sausages evenly throughout the batter, pushing some pieces down deeper than others to have sausage throughout the pies while leaving some on top for decoration.
- Bake for 20–25 minutes. Serve and enjoy!
