Best 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:

• Preheat oven to 400 degrees F (200 degrees C).
• Crumble ground beef into a large skillet. Saute over medium heat 1 minute, then add onion and green pepper. Continue to saute until onion begins to brown, about 5 minutes. Mix in 1/2 cup tomato sauce, bread crumbs, and seasoning salt. Spoon mixture into pastry shell.
• In a medium bowl, mix together cheese, egg, milk, Worcestershire sauce, and white pepper. Spread mixture over meat filling. Cover edges of crust with strips of aluminum foil.
• Bake in preheated oven for 15 minutes. Remove foil and bake an additional 15 minutes, until topping is puffy and lightly browned. Allow to set 10 to 15 minutes before serving. Make garnish sauce by mixing together 1/2 cup tomato sauce and cocktail sauce. Garnish each slice of pie with a spoonful of sauce.