Southwest breakfast tart

By granolagina

Ingredients

• 1/2 pound bulk spicy pork sausage
• 1 can (4 ounces) chopped green chilies
• 1 sheet refrigerated pie pastry
• 4 teaspoons chopped seeded jalapeno pepper
• 1 tablespoon finely chopped red onion
• 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

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. Yield: 6 servings.
Nutrition Facts: 1 piece (calculated without optional toppings) equals 419 calories, 30 g fat (13 g saturated fat), 259 mg cholesterol, 763 mg sodium, 20 g carbohydrate, trace fiber, 17 g protein.