- ¾ lb ground beef
- ¾ lb breakfast sausage
- 2 eggs, lightly beaten
- ½ cup onion, minced
- ¼ cup chopped basil
- ¾ tsp oregano
- Sea salt and freshly ground black pepper to taste
- 6 eggs
- 2 tbsp coconut milk
- ¼ tsp onion powder
- 1/8 cup red bell pepper, chopped
- 2 tbsp chives, chopped
Preheat your oven to 350 F.
Combine together in a bowl the ground beef, sausage meat, eggs, onion, basil (keep 1 tbsp of the basil for the omelet filling), oregano and season to taste. Set 1 cup of the mixture aside.
Line the rest of the mixture in a round 10-inch pie plate as you would a normal crust by pressing everything together firmly.
Bake the crust for 15 minutes in the preheated oven.
Meanwhile, sauté the reserved meat mixture in a bit of cooking fat until well cooked. Let cool.
Remove the pre-baked crust from the oven and set aside to cool for about 10 minutes.
Combine the eggs, coconut milk, onion powder and red bell peppers in a bowl with a whisk.
Season to taste with sea salt and freshly ground black pepper.
Pour the egg mixture over the cooled sausage crust and then sprinkle the remaining 1 cup basil and sausage mixture as well as the chopped chives and bake in the preheated oven for 30 minutes.
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