Omelet with Sausage Crust Breakfast


From the kitchen of Erin view more

Serving size: 8


- 3/4 lb ground beef
- 3/4 lb breakfast sausage
- 2 eggs, lightly beaten
- 1/2 cup onion, minced
- 1/4 cup chipped basil
- 3/4 t oregano
- salt and pepper to taste

- 6 eggs
- 2 T coconut milk
- 1/4 t onion powder
- 1/8 cup red bell pepper, chopped
- 2 T chives, chopped


1. preheat oven to 350

2. combine together in a bowl the ground beef, sausage, eggs, onion, basil (keep 1 T of the basil out for the omelet filling), oregano and S&P. Set 1 cup of the mixture aside

3. Line the rest of the mixture in a round 10-inch pan and form a crust

4. Back the crust for 15 minutes

6. Remove the crust from the oven and let cool for 10 minutes

7. Combine eggs, coconut milk, onion powder and red bell peppers in a bowl with a whisk. Season to taste with s&p.

8. Pour egg mixture over the cooled sausage crust and then sprinkle with remaining basil and sausage mixture as well as chopped chives. Bake for 30 minutes