Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Robbie Shelton
1 lb Pork Sausage
1 c Frozen Hash Browns; thawed
2 Red or Green Bell Peppers;
-sliced thin
2 To 3 Roma tomatoes; thinly
-Sliced
1 c Sharp Cheddar Cheese; shred
5 lg Eggs
1/4 c Milk
1/8 ts Freshly Ground Black Pepper
Italian Herbs (see note)
Freshly grated Parmesan
-Cheese to taste
Tomato slices for garnish

Heat oven to 375 degrees. Have ready a 10-inch pie plate. Crumble
sausage into a large skillet and cook over medium heat 5 to 7
minutes, Remove from skillet with a slotted spoon, pressing out
excess fat. Spoon into pie plate. Top with hash browns, bell pepper
and tomato slices and top with Cheddar. In a medium-size bowl, beat
together eggs, milk, black and herbs. Pour over cheese. Sprinkle with
Parmesan.

Bake 30 to 35 minutes, until slightly puffed and a knife inserted in
center comes out clean. (if making ahead, let cool completely, then
wrap and refrigerate. To reheat, cover with foil and bake in a 350
degree oven 20 to 30 minutes.) Garnish with tomato slices and
Parmesan.

NOTE: Instead of the Italian herbs...you can use a mixture of
chervil, parsley and tarragon.

Makes 6 servings, each; 312 calories, 19 grams protein, 8 grams
carbohydrate, 23 grams fat, 229 milligrams cholesterol, 674 milligrams
sodium.

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