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Southwest Breakfast Tart

Give your breakfast crowd a stick-to-the-ribs jump start on Christmas morning with this cheesy tart. It’s packed with sausage, plenty of heat, holiday color and hearty Tex-Mex flavor. —Pamela Shank, Parkersburg, West Virginia

6 ServingsPrep: 30 min. Bake: 25 min. + standing

Ingredients

1/2 pound bulk spicy pork sausage
4 teaspoons chopped seeded jalapeno pepper
1 tablespoon finely chopped red onion
1 can (4 ounces) chopped green chilies
1 sheet refrigerated pie pastry
1-1/4 cups shredded Monterey Jack cheese, divided
6 eggs
1/3 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely chopped sweet red pepper
1 tablespoon finely chopped green pepper
Optional toppings: sour cream, salsa, chopped tomatoes and sliced green onions

Directions

In a large skillet, cook the sausage, jalapeno and onion and over
medium heat until meat is no longer pink; drain. Stir in chilies.
Press pastry onto the bottom and up the sides of an ungreased 9-in.
tart pan with removable bottom; trim edges. Sprinkle 1/2 cup cheese
over crust; top with sausage mixture.
In a large bowl, whisk the eggs, cream, salt and pepper. Pour over
sausage mixture. Sprinkle with red and green peppers and 1/2 cup
cheese.
Bake at 350° for 25-30 minutes or until eggs are set and a knife

2 of 2

Southwest Breakfast Tart (continued)

Directions (continued)

inserted near the center comes out clean. Sprinkle with remaining
cheese. Let stand for 10 minutes before cutting. Serve with toppings
of your choice. Yield: 6 servings.

Nutrition Facts: 1 piece (calculated without optional toppings) equals 419 calories, 30 g fat (13 g saturated fat), 259 mg cholesterol, 763 mg sodium, 20 g carbohydrate, trace fiber, 17 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.