12oz. breakfast sausages
1 med. onion - chopped
1 yellow pepper - chopped
6 jumbo eggs
2/3c half-and-half
3oz. sun-dried tomato pesto
1/3c corn flour
1/2t seasoned salt
1/2t ground black pepper
1/2t baking powder
1/2t baking soda
8 squares of American cheese
Brown the sausages, then drain on paper towels. Put the chopped onion and pepper in a buttered 9"x13" glass pan and add the sausage, cut into smaller pieces, when cooled enough to handle. In a medium bowl, whisk the eggs, half-and-half and pesto. Stir in all the dry ingredients, whisk again, then pour over the sausages and vegetables in the glass pan.
Put a layer of cheese over the top and bake at 350° for 25 minutes. Turn off the heat and leave in the oven another 5-10 minutes. This would be great for a special group breakfast or will keep well, covered, in the 'fridge for many days. You can cut individual squares and heat those in the microwave, or cut and cool the whole pan, then freeze, individually, for busy-workdays or take-along breakfasts, at a later time. . .Lin
Put a layer of cheese over the top and bake at 350° for 25 minutes. Turn off the heat and leave in the oven another 5-10 minutes. This would be great for a special group breakfast or will keep well, covered, in the 'fridge for many days. You can cut individual squares and heat those in the microwave, or cut and cool the whole pan, then freeze, individually, for busy-workdays or take-along breakfasts, at a later time. . .Lin
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