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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A ready-to-bake pie shell speeds along the preparation of this delicious, hearty brunch dish. It's really satisfying during the cold winter months. Ingredients:
1 pound bulk pork sausage |
1/4 cup chopped onion |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 cans (8 ounces each) mushroom stems and pieces, drained |
2 eggs, lightly beaten |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
1 unbaked deep-dish pastry shell (9 inches) |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in spinach and mushrooms. Combine eggs and mozzarella cheese; fold into sausage mixture. Spoon into pastry shell.
2. Cover and bake at 400° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 10-15 minutes longer or a knife inserted near the center comes out clean. Yield: 6-8 servings.
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