 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
When I was first married a few years back, I could barely make scrambled eggs with a recipe! This is the first recipe I've ever created. Its success encouraged my interest in cooking. Ingredients:
1 pound bulk pork sausage |
3/4 cup shredded mozzarella cheese, divided |
1/2 cup finely chopped onion, divided |
1/4 cup dry bread crumbs |
1/4 cup water |
4 bacon strips |
1 cup shredded raw potato |
1/4 cup finely chopped green pepper |
4 eggs |
1/4 cup milk |
1/8 teaspoon salt |
dash pepper |
1/4 cup shredded cheddar cheese |
Directions:
1. Combine sausage, 1/2 cup mozzarella cheese, 1/4 cup onion, bread crumbs and water. Press onto the bottom and up the sides of an ungreased 9-in. pie pan, forming a rim along edge of pan. Bake at 375° for 20 minutes or until juices run clear; drain. Meanwhile, in a skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 tablespoon of drippings. Add potato; cook over medium-high heat for 10 minutes or until browned, stirring occasionally. Add green pepper and the remaining onion. Reduce heat to medium; cook for 5 minutes or until vegetables are tender, stirring occasionally. In bowl, whisk together eggs, milk, salt and pepper; stir in cheddar cheese. Add to skillet; reduce heat and cook for 2-3 minutes or until eggs are slightly moist. Spoon into sausage shell. Sprinkle with remaining mozzarella; crumble bacon over top. Return to the oven for 5 minutes or until cheese melts. Yield: 6 servings.
|
|