Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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Because this pie can be served warm or at room temperature, it is perfect for busy mornings or an easy dinner when everyone is on a different schedule.
Heat oven to 400°F.
Place dough into ungreased 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Fold excess dough under so edge is even with edge of pie plate. Crimp or flute edge. Prick bottom and sides of dough with fork. Bake 15 minutes.
Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium-high heat until sausage is browned and no longer pink. Remove sausage to medium colander using slotted spoon; drain. Place into bowl; set aside.
Add hash browns to skillet; sprinkle with salt and pepper. Cook 2-3 minutes until potatoes begin to soften. Add potatoes and green chiles to bowl with sausage; toss to combine.
Reduce oven temperature to 350°F.
Combine half & half and eggs in bowl; beat with whisk until well mixed. Spoon half of sausage mixture into crust. Pour half of egg mixture over sausage. Layer cheese slices on top. Top cheese with remaining sausage mixture and eggs. Bake 35-40 minutes or until eggs are set and knife inserted into center comes out clean. Remove from oven; let stand 5 minutes or let cool to room temperature before serving.
Cut into 6 wedges. Spoon salsa or pico de gallo over each wedge; top with chopped cilantro, if desired.
Dietary Fiber: 1g
Easy and delicious! Topped it with salsa, served it with salad and tortilla chips. I'll definitely make it again, maybe a vegetarian version using taco seasoning and a can of black beans instead of the sausage.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3732
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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