Cooking With Mary 4/12/17
Crust
3/4 cup all-purpose flour
1 TBSP sugar
1/4 tsp salt
2 tsp canola oil
1/4 cup cornmeal
1 tsp baking powder
1/2 cup milk
1 egg
Topping
1 package (12 oz) bulk pork sausage
1/2 cup sliced red bell pepper
1/2 cup sliced milk onion
6 eggs
1/4 cup milk
1/2 tsp salt
dash of pepper
1 tsp butter
2 cups cheddar cheese
2/4 cup chunky salsa
Preheat oven to 400 degrees. Spray bottom and sides of a 9 x 13 pan or grease with shortening. In medium bowl, mix flour, cornmeal, sugar, baking powder, and salt. In small bowl, stir together 1/3 cup mil, oil, and one egg. Add egg mixture, all at once, to flour mixture. Stir until moistened and spread batter in pan. Bake about 12 minutes or until light golden brown. Meanwhile, in ten inch nonstick skillet, cook sausage, pepper, and onion over medium high heat 5 to 7 minutes, stirring occasionally until sausage is no longer pink. Drain. Remove sausage and keep warm. Using a fork, beat 5 eggs in a medium bowl with 1/4 cup milk, salt and pepper until well mixed.In same skillet, heat butter, just until it begins to sizzle. Pour egg mixture into skillet. as mixtures begins to set at bottom and side, lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid stirring. Cook 3 to 4 minutes until eggs are thickened, but still moist. Arrange eggs over hot crust. Top with sausage mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Serve with salsa.