Yield: 8 Servings
Measure | Ingredient |
---|---|
2 \N | Frozen pie shells |
1 pounds | Hot sausage, cooked/crumbled |
2 cups | Half & half |
½ cup | Monterrey jack, shredded |
7 ounces | Can diced green chilies |
4 \N | Eggs, lightly beaten |
½ cup | Parmesan, grated |
Line bottom of pie shells with diced green chilies. Sprinkle sausage over chilies. In a seperate bowl, combine eggs, cream, sheese, and seasonings. Pour over chilies and sausage. Bake at 350'F for 30-40 minutes or until top is a golden brown. Remove from oven and allow to set 5 minutes before serving. *This dish can also be made in a 9 X 13 casserole without the crust. Cut into bite-sized squares, and serve as an appetizer. FROM: Lone Star Legacy Cookbook