| 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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