Rock 'n' River Breakfast Quiche |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When the weather's fine, be sure to opt for breakfast (served for inn guests only) on the outdoor patio overlooking the trout ponds. A hot 'n' hearty entree like this tasty quiche will leave you fortified for fishing! Ingredients:
1/2 pound johnsonville® mild ground italian sausage |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded monterey jack cheese |
pastry for single-crust pie (9 inches) |
3 eggs, lightly beaten |
1 cup milk |
1/8 teaspoon ground mustard |
dash nutmeg |
Directions:
1. In a skillet, cook sausage over medium heat until no longer pink. Layer sausage then cheeses in unbaked pastry shell. Combine the remaining ingredients; pour over sausage and cheese.
2. Bake at 350° for 30 minutes. Let stand 5 minutes before cutting and serving. Yield: 6 servings.
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