Adapted from Foodhero.org
Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties, and the Auburn Interfaith
Food Closet
RECIPE TYPE: Main dish
SERVES: 4-6
PREP TIME: 10 minutes COOK TIME: 50 minutes
INGREDIENTS
2 teaspoons oil
1/2-1 clove garlic, minced
2 tablespoons onion, diced
2 cups assorted vegetables, diced (bell peppers, potatoes, tomatoes, etc.)
1 (2.75-oz.) fully cooked frozen pork sausage patty, thawed in refrigerator
4 eggs
1/4 cup milk
1/2 cup shredded cheese
1/8 teaspoon salt
1/8 teaspoon ground pepper
DIRECTIONS
1. Wash hands. Preheat oven to 350°F. Grease a 9” pie pan with non-stick cooking spray.
2. In a large skillet, add oil over medium heat. Add garlic, and sauté until golden brown. Stir in onions and vegetables, and cook for 1 minute.
3. Add pork patty, and break into small pieces while it is browning. Cook pork and vegetables mixture until vegetables are soft, and pork is heated through, about 7-10 minutes.
4. Crack eggs in a large bowl. Wash hands after handling raw eggs. Lightly beat eggs. Add milk, cheese, salt and pepper, stirring to combine.
5. Add pork and vegetable mixture to egg mixture, and stir to combine. Pour into greased 9” pie pan, and bake for 35-40 minutes, until eggs are set.
Optional: For muffin tins, pour into lightly greased individual tins, about 3/4 full. Bake 20-25 minutes, until eggs are set.
This institution is an equal opportunity provider.
