Crustless breakfast pizza

Yield: 6 Servings

Measure Ingredient
-Robbie Shelton
1 pounds Pork Sausage
1 cup Frozen Hash Browns; thawed
2 Red or Green Bell Peppers; sliced thin
2 To 3 Roma tomatoes; thinly Sliced
1 cup Sharp Cheddar Cheese; shred
5 larges Eggs
¼ cup Milk
⅛ teaspoon Freshly Ground Black Pepper
Italian Herbs (see note)
Freshly grated Parmesan Cheese to taste
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 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.

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