Yield: 6 Servings
|\N \N||-Robbie Shelton|
|1 pounds||Pork Sausage|
|1 cup||Frozen Hash Browns; thawed|
|2 \N||Red or Green Bell Peppers; sliced thin|
|2 \N||To 3 Roma tomatoes; thinly Sliced|
|1 cup||Sharp Cheddar Cheese; shred|
|⅛ teaspoon||Freshly Ground Black Pepper|
|\N \N||Italian Herbs (see note)|
|\N \N||Freshly grated Parmesan Cheese to taste|
|\N \N||Tomato slices for garnish|
Heat oven to 375 degrees. Have ready a 10-inch pie plate. Crumble sausage into a large skillet and cook over medium heat 5 to 7 minutes, Remove from skillet with a slotted spoon, pressing out excess fat. Spoon into pie plate. Top with hash browns, bell pepper and tomato slices and top with Cheddar. In a medium-size bowl, beat together eggs, milk, black and herbs. Pour over cheese. Sprinkle with Parmesan.
Bake 30 to 35 minutes, until slightly puffed and a knife inserted in center comes out clean. (if making ahead, let cool completely, then wrap and refrigerate. To reheat, cover with foil and bake in a 350 degree oven 20 to 30 minutes.) Garnish with tomato slices and Parmesan.
NOTE: Instead of the Italian herbs...you can use a mixture of chervil, parsley and tarragon.
Makes 6 servings, each; 312 calories, 19 grams protein, 8 grams carbohydrate, 23 grams fat, 229 milligrams cholesterol, 674 milligrams sodium.