LOW CARB HIGH FAT
Cheesy HAND-PIE Breakfast INGREDIENTS FOR THE SHELL:
1 1/2 Cup Monterey Jack cheese 1 teaspoon cayenne pepper 1 teaspoon black pepper Olive oil (to grease pan)
FOR THE FILLING: 4 Eggs 2 Tablespoons Heavy Whipping Cream 2 Tablespoons Cream Cheese 1 Tablespoon Butter 1/2 Tablespoon Minced Garlic 1 Teaspoon Black Pepper
PROCEDURE
1. Preheat the oven to 400 degrees 2. Grease a baking sheet with olive oil or butter 3. Sprinkle Monterey Jack into four piles 4. Season each pile with cayenne and black pepper 5. Place into the oven for 12-15 minutes, until cheese is brown on the outside but still white in the middle 6. As your crisps are cooking, whisk eggs, cream, and black pepper for 1-2 minutes until smooth 7. Turn your stove on to medium heat and melt butter in a saucepan 8. Pour in your egg mixture and scramble the eggs (use a rubber spatula to move the eggs around, keep it moving consistently and slowly as they start to cook) 9. Add cream cheese when they are almost done cooking, and fold it in evenly throughout the eggs 10. Take your cheese crisps out of the oven (note: the middle should be soft and chewy, with the outsides being crunchy) 11. On half of each cheese crisp place some scrambled eggs 12. Fold over and enjoy! P.S. Recipe makes 4 pies.