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Country Brunch Pie

Country Brunch Pie
This egg pie makes a great brunch dish with fruit and muffins, or serve it for lunch with tossed greens and French bread.
6-8 ServingsPrep: 15 min. Bake: 40 min. + standing

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 pound bulk pork sausage
  • 3/4 cup shredded part-skim mozzarella cheese
  • 4 eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons chopped onion

Directions

  • Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond
  • edge of plate; flute edges. Line pastry shell with a double
  • thickness of heavy-duty foil. Bake at 400° 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° for 40-45 minutes or until a knife inserted near the
  • center comes out clean. Let stand for 10 minutes before cutting.
  • Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 288 calories,
© Taste of Home 2013

2 of 2

Country Brunch Pie (continued)

Nutrition Facts: 19 g fat (9 g saturated fat), 143 mg cholesterol, 364 mg sodium, 16 g carbohydrate, trace fiber, 10 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013