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December 6, 2015
1Preheat oven to 350°
2Over medium heat, brown sausage in skillet, stirring often and breaking up until crumbled.
3Remove when fully cooked. Drain sausage but reserve 1 TBSP of drippings. Set aside to cool.
4Sauté onions in sausage drippings over medium heat, cook until tender. Remove from pan and set aside to cool.
5Once cooled, in a large bowl mix together cheese, flour, sausage and onion.
6Place unbaked piecrust shell on a baking sheet and spoon in sausage/cheese mixture.
7In a medium bowl, whisk together eggs, evaporated milk, parsley, seasoned salt, garlic salt and black pepper. When mixed pour over sausage/cheese mixture into pie crust.
8Bake approximately 35-45 minutes until golden brown and set.
9Allow to cool for 5-10 minutes before cutting.
*All Pork Products must reach 160°F internal temperature
½ Pound of Gianelli Ground Pork Breakfast Sausage
⅓ Cup of thin-sliced Onion
1 ½ Cup of Shredded Sharp Cheddar Cheese
1 TBSP of All Purpose Flour
1 Frozen 9” Unbaked deep-dish Piecrust Shell
2 Large Eggs
1 Cup of Evaporated Milk
1 TBSP of Chopped Fresh Parsley
¾ tsp of Seasoned Salt
¼ tsp of Garlic Salt
¼ tsp of Ground Black Pepper