Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil (for the pan)
  • 6 large eggs (lightly beaten)
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons Dijon mustard
  • 6 oz tomato paste
  • 2 lb lean ground beef (85/15)
  • 1 1/2 cups shredded cheddar (divided)

Instruction

  • Preheat your oven to 350 degrees F. Grease a 9-inch pie plate with olive oil and place it on a foil-lined baking sheet (to catch any drips while baking). 
  • In a large mixing bowl, whisk the eggs. Whisk in the kosher salt, garlic powder, onion powder, dried oregano, and cayenne.
  • Whisk in the Dijon mustard and the tomato paste. Set the egg mixture aside.
  • Heat a large stainless steel skillet over medium heat. You can add some oil if you want, but I find it unnecessary as the beef releases quite a bit of fat. Add the ground beef and cook, stirring often and breaking it up as it cooks, until no longer raw but still slightly pink, about 5 minutes. Drain. Allow to slightly cool.
  • Mix the cooked and drained ground beef into the egg mixture. Mix in 1 cup of shredded cheddar.
  • Transfer the mixture to the prepared pie plate, packing it in and smoothing the top and sides out. Sprinkle the remaining 1/2 cup cheddar on top.
  • Bake until set, about 30 minutes. Let cool in the pan for 15-20 minutes before slicing and serving.