If you’re looking for a quick solution to dinner, and you don’t have any meat defrosted, try this yummy meal! Serve it with a salad or a side of veggies, and you’re set! Or, make it for breakfast–or lunch–or brunch! It’s yummy! Try different kinds of cheeses for fun! Enjoy!
1/4 c butter, room temperature (for
greasing the pans)
1/4 c grated parmesan cheese
1/4 c butter
2 TB coconut flour
1 tsp dry mustard powder
1 tsp garlic powder
1 can coconut milk
6 large egg yolks from pastured hens
11/2 c cheddar cheese, grated
6 egg whites from pastured hens
Grease 2 pie pans with the 1/4 cup of room temperature butter. Sprinkle with parmesan cheese to coat the entire pans. Preheat the oven to 375 degrees. Heat 1/4 cup of butter in a medium saucepan and allow the water to cook out. In a medium bowl, combine the coconut flour, dry mustard powder, garlic powder and 2 pinches of salt. Using a whisk, add this mixture to the melted butter and cook for about 2 minutes over medium heat. Whisk in the coconut milk, and stirring frequently, cook over high heat until boiling. Remove from heat. Separate the egg yolks into a separate small bowl & whisk together. Slowly add the yolks into the milk mixture, stirring constantly. Add in the cheddar cheese & stir until combined. Use a stand mixer or hand mixer to whip the egg whites until they are firm and glossy. Slowly and gently fold the egg whites into the other ingredients with a rubber spatula. Pour this mixture into the 2 pie plates. Place a cookie sheet under the pie plates in the oven (just in case they overflow) and bake for about 30 minutes.
This was shared at Pennywise Platter