Southwest Breakfast Tart

By Janes_kitchen

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

Details

Servings 6
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

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