Christmas Morning Brunch Sausage Quiche

By on December 20, 2018

Merry Christmas Brunch Sausage Quiche

Makes 8 to 10 servings
Jimmy Dean started making his famous sausage in a little Panhandle town just spitting distance to my hometown of Hereford, Texas.
From the very beginning his sausage was a hit. Now it comes in several varieties. For Christmas brunch, I like the Sage version but you can also select original or hot. Yum. The great thing about Jimmy Dean’s sausage is that the flavors are so bright you’ll never need salt or pepper.

1 16- ounce package Jimmy Dean premium pork sausage, remove casings, then cook slowly in a black skillet, crumbling and stirring
4 green onions and tops, chopped
2-3 small red bell peppers, seeded and chopped
1 cup frozen corn
4 large eggs, beaten
1 cup baking mix
2 cups half and half (or milk)
1 cup shredded cheddar cheese, divided

Garnish: 1 cup finely chopped baby tomatoes and/or parsley and celery
Sour cream

Preheat the oven to 400° F.
In a black skillet over medium heat, brown the sausage, then crumble and transfer to a 9 x 13 casserole dish OR a round 2 quart one.
Mix in a large bowl the onions, peppers, and corn
In another bowl whisk eggs with baking mix and half and half. Stir in half the cheese. Pour mixture into the baking dish then top with the vegetables. Sprinkle remaining cheese on top.
Bake until golden, about 40 minutes. Cool then cut into serving pieces. Top with dollops of garnish as desired. May be served hot or at room temperature. Yum. Merry Christmas.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”