Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \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 |
| 5 larges | Eggs |
| ¼ cup | Milk |
| 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.