"Hunger is the best sauce in the world."--Cervantes

Cowboy Breakfast Bake Recipe

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This recipe for Cowboy Breakfast Bake, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
3/4 c. flour
1/4 c. cornmeal
1 T. sugar
1 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
2 T. oil
1 egg
Topping:
12 oz. pork sausage
1/2 c. red bell pepper, sliced
1/2 c.onion, sliced
6 eggs
1/4 c. milk
1/2 tsp. salt
dash of pepper
1 T. oleo
2 c. shredded Cheddar cheese (8 oz)
2/3 c. salsa, if desired

Directions:
Directions:
Heat oven to 400 F. Spray bottom and sides of 13 x 9 inch pan with cooking spray. In medium bowl; mix flour, cornmeal, sugar, baking powder and 1/4 tsp. salt. In small bowl; stir together 1/3 cup milk, oil and 1 egg. Add egg mixture all at once to flour mixture; stir just until moistened. Spread batter in pan. Bake 10-13 minutes or until light golden brown.
Meanwhile; in 10 inch nonstick skillet, cook sausage, bell pepper and onion over medium-high heat 5-7 minutes, stirring occasionally, until sausage is no longer pink; drain. Remove sausage from skillet; keep warm.
In medium bowl; beat 6 eggs, 1/4 cup milk, 1/2 tsp. salt and pepper with fork until well mixed. In same skillet; heat oleo over medium heat just until oleo begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3-4 minutes or until
eggs are thickened throughout but still moist.
Arrange eggs over hot crust; top with sausage mixture. Sprinkle with cheese. Bake 5-7 minutes or until cheese is melted. Serve with salsa on the side.

 

 

 

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