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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Give your breakfast crowd a stick-to-the-ribs jump start on Christmas morning with this cheesy tart. Itâs packed with sausage, plenty of heat, holiday color and hearty Tex-Mex flavor. âPamela Shank, Parkersburg, West Virginia Ingredients:
1/2 pound johnsonville® hot ground sausage |
4 teaspoons chopped seeded jalapeno pepper |
1 tablespoon finely chopped red onion |
1 can (4 ounces) chopped green chilies |
1 sheet refrigerated pie pastry |
1-1/4 cups shredded monterey jack cheese, divided |
6 eggs |
1/3 cup half-and-half cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon finely chopped sweet red pepper |
1 tablespoon finely chopped green pepper |
optional toppings: sour cream, salsa, chopped tomatoes and sliced green onions |
Directions:
1. In a large skillet, cook the sausage, jalapeno and onion and over medium heat until meat is no longer pink; drain. Stir in chilies.
2. Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Sprinkle 1/2 cup cheese over crust; top with sausage mixture.
3. In a large bowl, whisk the eggs, cream, salt and pepper. Pour over sausage mixture. Sprinkle with red and green peppers and 1/2 cup cheese.
4. Bake at 350° for 25-30 minutes or until eggs are set and a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before cutting. Serve with toppings of your choice. Yield: 6 servings.
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