Breakfast Layered PieIngredients:
1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
Preheat oven to 350 degrees. Place cooked crumbled sausage in a large mixing bowl. Fold in both cheeses. Place pie shell in a pie plate. Place sausage mixture in the pie shell. Whisk eggs, milk, onion and both peppers in a separate bowl, making sure eggs are blended in well. Pour egg mixture over the sausage mixture. Top with second pie shell. Cut slits in the middle of the pie shell to vent. Press edges of pie together with a fork.
Bake one hour or until knife inserted in the middle comes out clean. Let stand 10 minutes before cutting and serving.
1 package of sausage
2 cups of shredded cheddar cheese
9 eggs, beaten
2 cans of refrigerated crescent rolls
chopped mushrooms, optional
Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat. Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. Put the cooked sausage on top of the rolls and top with the cheese. Pour in the eggs and top with the second package of crescent rolls. Bake 35 minutes or until the top is golden brown. Serve warm with a buttery maple syrup.
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