Breakfast Pirogues

I bought a new silicone hoagie roll pan (made by Tescoma) to make hotdog buns with and tried them for making our breakfast this morning.  I call these “pirogues” because they are in the shape of little boats to me.  These are simple to make and were quite tasty.  These are suitable for all phases of Atkins and other Keto diets.  They fit a Primal Blueprint program but not paleo with the cheese in them.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site.

INGREDIENTS:

4 large eggs, beaten

2/3 c. cooked pork sausage crumbles

1 c. total Cheddar cheese (or cheese of choice)

½ c. green onion tops, chopped

VARIATION:  You could spoon a small amount of low-carb bread batter in the bottom of the pans first for a “boat shell” for a change of pace.  They will likely take maybe 5-7 minutes longer cooking time if you do this variation.

DIRECTIONS:  Preheat oven to 350º.  Place a hotdog bun or hoagie roll silicone pan on a baking sheet for support and baking.

Beat the eggs in a medium bowl.  Set aside for a moment.  Sprinkle half the cheese in the bottom of a silicone hoagie/hotdog bun pan.  Using a 2-T. scoop, spoon the eggs as equally as possible (start with 2 T. per slot) into the 6 slots of your pan.   Even out the rest of the beaten eggs evenly in the 6 slots until all used up.  Sprinkle the chopped green onion over each pirogue.  Top with the rest of the cheese.  Pop into 350º oven and bake for about 15 minutes or until dry to the touch on top.  Serve at once.

NUTRITIONAL INFO:   Makes 6 pirogues, each contains:

167 cals, 12.5g fat, 2.1g carbs, 0.23g fiber, 1.87g NET CARBS, 11.4g protein, 389mg sodium

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