| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meats, Cheese/eggs | 1 | Servings | |
INGREDIENTS
| 1 | lb | Sausage |
| 1 | Onion | |
| 8 | Strips of bacon | |
| 1/2 | c | Chopped bell pepper |
| 2/3 | c | Cream |
| 2/3 | c | Milk |
| 4 | Large eggs | |
| 4 | oz | Sharp cheddar cheese |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
Prebake crust in a 10" pan. Form sausage balls with your sausage meat. Bring large pot of water to a boil; add sausage balls. Reduce heat and simmer 5 minutes. Drain and reserve. Cut bacon into 2 inch squares and fry until crisp. Drain. Saute peppers and onions, drain. Beat eggs with cream and milk. Add salt and pepper. Scatter half the cheese in bottom of pie shell, cover with bacon, onions, and peppers. Layer sausage balls next. Scatter the rest of the cheese. Gently pour egg mixture into shell over meats and cheese. Bake for 25 to 30 minutes at 350 degrees. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Debbie Dean of Nahunta, Georgia. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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