Description
With a homemade, buttery, flaky almond flour crust, sausage, spinach and eggs! So delish!
Ingredients
- ½ pounds Grass-fed Ground Pork
- ½ teaspoons Dried Parsley
- ½ teaspoons Italian Seasoning
- ¼ 1/8 Tsp Ground Black Pepper
- ¼ teaspoons Red Pepper Flakes
- ⅛ teaspoons Fennel Seeds
- ⅛ teaspoons Paprika
- ¾ teaspoons Sea Salt, Divided
- ¼ teaspoons Onion Powder
- 5 Large Eggs
- ½ cups Light Canned Coconut Milk
- 1 cup Spinach, Roughly Chopped And Tightly Packed
- 1 whole Low Carb Pie Crust, At Room Temperature (See My TK Recipe Box Or Related Blog Post)
Preparation
Preheat oven to 375ºF.
Mix pork with all the spices and seasonings, reserving 1/4 salt for the eggs. Heat a large skillet on medium heat and cook then pork until it is no longer pink, breaking it up into pieces and draining excess fat.
In a large bowl whisk eggs, coconut milk and remaining salt until well mixed. Stir in spinach and cooked sausage until well mixed.
Pour into cooled pie crust and place into the oven. Bake for 20 minutes. Loosely cover the top with tinfoil and bake for another 18–20 minutes, until eggs are set.
Let cool at room temperature for 10 minutes and then slice and devour!
Notes:
• You can also just use 1/2 pound of Italian ground pork.
• I have tried the pie crust without monkfruit and it works great. I do like the touch of sweetness it provides though.
