When it comes to breakfast, we tend to be creatures of habit. Even more so since we started eating keto. Still, it's nice to do different things time to time.
Looking at various keto cookbooks and changing things to suit us and our tastes. Sometimes the changes turn out well and sometimes the results are less than stellar. This one turned out well.
|Fresh from the oven|
As usual, the sausage used was made here in Uncle T's kitchen as bulk breakfast sausage. Use your favorite bulk sausage.
Sausage and Mushroom Tart
1.5 cups almond flour
1/2 tsp garlic powder
1/4 tsp salt
1/4 cup butter, melted.
6oz mushrooms, diced 1/4 inch
1/2 small onion, finely diced
6 - 8 eggs, well scrambled
1 cup shredded cheese
salt and pepper
Make the filling. Combine the dry ingredients and mix well. Pour in the melted butter and stir until well mixed. Evenly press into 9 inch pie pan. Prick the bottom with a fork. Blind bake at 350F then set aside to cool.A fine slice
Brown the sausage and crumble. Move sausage to a bowl leaving the drippings in the skillet. Use the drippings to cook the mushrooms until they start to take a little color. Add the onion and cook until they start to soften. Add salt and pepper to taste. Add the sausage back and combine well. Crack the eggs into a large bowl and scramble well. Add the sausage mixture and stir to combine. Pour this into the pastry shell then top with the cheese. Bake at 350F for 30 minutes or until the center sets and the cheese is browned. Let sit for 5 - 10 minutes to fully set then slice and serve.A tasty filling breakfast
I cut this into 6 slices to get 3 breakfasts for the two of us. That puts the tart at about 5g net carbs/slice. A slice coupled with half an avocado kept me going all day until supper.
Give this a go and let me know what you think.