Cheeseburger Pie Souffle Style Low Carb Recipes

CHEESEBURGER PIE, SOUFFLE STYLE, LOW CARB

Steps:

• Preheat oven to 400 degrees.
• In an oven-safe skillet (cast iron is great!) brown ground beef with the onion, garlic, 1 teaspoons Kosher salt & black pepper. Set aside to cool while you prepare the egg/cheese mixture.
• In a medium glass bowl, heat milk for 45-60 seconds or until steaming. Add the cheddar cheese, cream cheese, 1/2 teaspoons Kosher salt & mustard. Stir with a whisk until the cheese is melted & fully incorporated.
• Seperate the three eggs, add the yolks to the cheese mixture & placing the whites in a seperated bowl.
• Add 1 tablespoons flour to the cheese mixture also, and whisk to combine the flour & yolks with the egg mixture until homogeneous.
• Whisk egg whites until stiff peaks form--I do this in my stand mixer. Fold egg whites into the cheese mixture.
• Pour half of the cheese mixture into the pan holding the ground beef mixture. Fold together. Top with the remaining cheese mixture.
• Bake at 400 degrees for about 20 minutes, or until golden brown & set. It will be a bit jiggly, but not runny. You can check with a knife.
• Allow to cool for ten minutes before cutting. :).

CHEESEBURGER PIE

Steps:

• Pie crust is 9 inch.
• Also mustard and ketchup is required.
• Preheat oven to 425°F.
• Cook beef and garlic powder in large skillet, stirring frequently, until beef is no longer pink.
• Sprinkle with flour; stir.
• Stir in pickles, pickle juice, evaporated milk and half of cheese.
• Spoon into pie shell.
• Bake for 20 minutes.
• Top with remaining cheese.
• Bake for 5 minutes or until cheese is melted.
• Cool on wire rack for 5 minutes.
• Serve with mustard and ketchup, if desired.