• Nat Breakfast Month - 5

    From Dave Drum@1:18/200 to All on Sun Sep 18 10:41:08 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Breakfast Pie
    Categories: Breads, Pork, Cheese, Herbs
    Yield: 6 Servings

    1 lb Bulk Italian sausage
    3 lg Russet potatoes, peeled,
    - shredded
    Oil to coat the bottom of
    - skillet
    5 lg (to 6) eggs
    1/4 c Milk
    1 ts Italian herb seasoning
    1 c Gouda; shredded (or any
    - cheese you like - even
    - pepper jack)
    8 oz Tube Pillsbury crescent
    - rolls

    Set oven @ 350+|F/175+|C.

    Grate the potatoes and rinse in running water removing
    all of the starch. This allows your potatoes to get very
    crispy when frying them.

    Once potatoes are completely rinsed, place on a stack of
    paper towels and blot dry all excess water.

    Heat a large pan over high heat. Once pan is good and
    hot, pour just enough oil to cover the bottom of the
    pan.

    Once you can put in a piece of potato and it immediately
    begins to bubble add all of the potatoes, stirring often
    until golden and crispy.

    You can reduce the heat to medium high after a few
    minutes to allow for even cooking.

    Once the potatoes are crispy, remove them from pan to a
    paper towel to absorb any excess oil.

    Salt & pepper potatoes to taste.

    Add sausage to the skillet and brown while using your
    spatula to stir and crumble the sausage to smaller, bite
    sized pieces. Cook to completely done.

    Turn off heat and set aside to cool.

    In a small bowl crack eggs and add milk and herb blend.
    Whisk until well blended, set aside.

    Remove crescent rolls from the container and place in a
    9" X 13" baking dish.

    You can either use your fingers to press it into the pan
    and seal the triangles to form one continuous sheet or
    you can use a rolling pin to seal it and then transfer
    it to the baking dish. Both ways work equally well.

    When placing the crescent dough into the pan you want
    to have some of the dough come up the edges of the dish
    so it's truly like a crust on a pizza.

    Once the dough is in place layer the sausage and
    potatoes evenly over the entire base.

    Sprinkle the cheese over the top of that.

    Finally pour the egg mixture evenly over everything.

    Bake for 20 minutes uncovered, turning the pan once at
    10 minutes for even colouring and cooking. The cheese
    will brown, and the eggs will set.

    Remove from oven and let cool for at least 30 minutes
    before serving.

    NOTES: You can make this in a round pizza pan too. Just
    leave a pizza crust edge when forming the dough to hold
    the toppings in place while baking.

    You can make this a day ahead. If you do that just
    rewarm in the oven until cheese is melty again.

    Uncle Dirty Dave's Kitchen

    MMMMM

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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)