| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Eggs, Cheese, Pork & ham, Breads, Muffins & r | 6 | Servings | |
INGREDIENTS
| Source: Pillsbury Kitchens' | ||
| Cookbook– | ||
| 1 | Pie shell — 9", unbaked | |
| 3/4 | lb | Bulk sausage — or |
| Links–sliced | ||
| 1/2 | c | Chopped onion |
| 1/3 | c | Green pepper — chopped |
| 1 1/2 | c | Shredded cheddar cheese |
| 2 | Eggs | |
| 1 | tb | Flour |
| 1 | tb | Fresh parsley — chopped |
| 1/2 | ts | Seasoned salt |
| 1/4 | ts | Garlic salt |
| 1/4 | ts | Pepper |
| 1 | c | Light cream — or evaporated |
| Milk |
INSTRUCTIONS
Heat oven to 425°F. Prepare pastry shell. bake 7 minutes. Remove from oven; reduce oven temperature to 350°F. In medium skillet, brown sausage; remove and drain on paper towel. Reserve 2 tablespoons fat; cook and stir onions and green pepper in reserved fat until crisp-tender, about 2 minutes. Stir in drained sausage. Spoon into partially baked shell. sprinkle with cheese. In medium bowl, beat eggs until well blended. Add remaining ingredients; mix well. Pour over cheese. Bake at 350°F for 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 to 10 minutes; cut into wedges to serve. 6 servings Recipe By : Heart4Hom File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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