Crustless breakfast pizza

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 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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