COUNTRY BRUNCH PIE
Yield: 6-8 servings
Pastry for single-crust pie (9 inches)
½ pound bulk pork sausage
¾ cup shredded part-skim mozzarella cheese
4 eggs, lightly beaten
1 cup half-and-half cream
1 can (4 ounces) mushroom stems & pieces, drained
¼ cup chopped green pepper
¼ cup chopped sweet red pepper
2 tablespoons chopped onion
Line a 9-in. deep-dish pie plate with pastry. Trim to ½ in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese.
Bake at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
