Ingredients
Crust
3/4
cup all-purpose flour
1/4
cup cornmeal
1
tablespoon sugar
1
teaspoon baking powder
1/4
teaspoon salt
1/3
cup milk
2
tablespoons vegetable oil
1
egg
Topping
1
package (12 oz) bulk pork sausage
1/2
cup sliced red bell pepper
1/2
cup sliced onion
6
eggs
1/4
cup milk
1/2
teaspoon salt
Dash of pepper
1
tablespoon butter or margarine
2
cups shredded Cheddar cheese (8 oz)
2/3
cup Old El Paso® Thick 'n Chunky salsa, if desired
Description
Arrange Eggs Over Hot Crust And Topped With Sausage Mixture - A Baked Breakfast That’s Served With Salsa.
Pillsbury
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