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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (422g) Recipe makes 4 servings |
||
| Calories 880 | ||
| Calories from Fat 497 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.2g | 84% | |
| Saturated Fat 19.5g | 97% | |
| Monounsaturated Fat 19.2g | ||
| Polyunsaturated Fat 11.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 422mg | 140% | |
| Sodium 1204mg | 50% | |
| Potassium 1072mg | 30% | |
| Total Carbohydrate 59.6g | 19% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 4.9g | ||
| Protein 35.9g | 71% | |
Cheesy Breakfast Brunch
By: ~Nimz~
Feb 25, 2006
We had this for breakfast this morning. The original recipe is from a local cookbook dedicated to the memory of a local teenager that died from a heart attack, Patrick W. Cox. I have made various changes in the original, so I hope you like it. We did.
SERVES 4 -6 , 1 pie
Ingredients
- 1/2 lb sausage
- 4 cups diced potatoes (diced very small, this is about 5-6 small potatoes)
- 1/8 teaspoon cayenne pepper
- 6-8 eggs, beaten (the original calls for 6 but mine were small so I used 8)
- 1 1/2 cups shredded cheddar cheese (divided)
- 4 ounces fresh baby portabella mushrooms
- 1/4 cup vegetable oil, for frying potatoes
- 1 (8 ounce) can crescent rolls
- salt
- pepper
Directions
1
Preheat oven to 350 degrees F.2
Brown sausage and drain.3
Heat oil in a non stick pan over medium heat.4
When very hot, but not smoking, add potatoes and brown them very well until crispy (this will take about 20-25 minutes).5
Drain on paper towel.6
Line a lightly sprayed pie plate with the crescent rolls, points in the middle. Leave a little space between each one then work the dough with your hands to cover the entire pie plate.7
Add sausage and cover with 1/2 cup cheddar cheese.8
Add the crisp potatoes and cover with 1/2 cup cheddar cheese.9
Lay the mushroom on top of the potatoes.10
Add salt, pepper and cayenne pepper to the egg mixture and pour over the top.11
Bake for 35 minutes. The last 10 minuutes add 1/2 cup cheddar cheese to top.
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- Course > Breakfast > Omelets & Frittatas
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Featured Reviews for This Recipe
From: Starrynews
On Jan 24, 2009
Good stuff! Nice way to start the day. I made a few changes based on personal preferences... I baked the diced potato, coated with a little bit of olive oil. I chopped up the baby portabellas and threw them in for a quick saute at the end of browning the sausage, which I patted dry to get rid of the excess grease. I used the lower amount of eggs and less cheese and omitted the salt. Yum! Thanks for sharing!
From: Debber
On Mar 24, 2008
DELICIOUS doesn't do this justice! I used frozen hash-brown potatoes which went very quick, so skipped that whole part about browning them. Used a can of mushrooms, cuz that's what I have on hand. Otherwise, kept everything else the same. I used six eggies. Nice brekky, filling and fragrant! *Aus/NZ Swap #14*
From: Lainey6605
On May 9, 2007
This was SOOOO good! We loved this and I will make it again and often! I didn't change a thing!
From: Mrs Goodall
On Sep 7, 2006
Miss Nim, this was just wonderful. I couldn't find baby portabellos, so just bought one large one and diced. I did have to cook mine about 10 minutes longer than the recipe listed, so I just covered the pie with tin foil. Used 7 regular large eggs. Next time I might add some onion. Loved it! It's a keeper!
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