Country Breakfast Pie
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
frozen |
|
| 8 | ounces |
sausage
browned and drained |
|
| 1 | cup |
hash brown potatoes
southern-style, frozen, thawed |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
green bell peppers
or red, chopped |
|
| ¼ | cup |
cheddar cheese, very old, sharp
shredded |
|
| 4 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| ¼ | teaspoon |
seasoned salt
|
|
| ¼ | teaspoon |
black pepper
coarsely ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
frozen |
|
| 231.2 | ml/g |
sausage
browned and drained |
|
| 237 | ml |
hash brown potatoes
southern-style, frozen, thawed |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
green bell peppers
or red, chopped |
|
| 59 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 4 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 1.3 | ml |
seasoned salt
|
|
| 1.3 | ml |
black pepper
coarsely ground |
|
Directions
Preheat oven to 375℉ (190℃). Place crust on baking sheet. Scatter sausage around bottom of crust.
Top with potatoes, onions, bell peppers and cheese.
Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust.
Bake 30 minutes or until egg mixture is cooked and crust is lightly browned.
Sprinkle with additional cheese and peppers, if desired.
