Tonight's dinner again came from the Rachael Ray magazine. And just like last night, I changed it a bit. So here's how I made it... It was not low fat, but worth it. Soooo yummy!


Biscuit-Crusted Sausage-Egg Pie

Ingredients:

* 1 teaspoon EVOO
* 1 package pork breakfast sausage, cut into chunks (I used kitchen scissors)
* 1/2 teaspoon dried oregano
* 1 package refrigerated dough
* 1 red onion, thinly sliced
* 1/4 package shredded cheese
* 1 can artichoke hearts, quartered
* 2 large eggs, plus 2 large egg yolks
* 1/3 cup milk
* salt and pepper


Directions:

* Preheat the oven to 375. In a large skillet, heat 1 tablespoon EVOO over medium-high heat. Add the sausage and oregano and cook until just browned, about 5 minutes. Drain and let cool.

* Grease a 9-inch pie pan with either more EVOO or EVOO cooking spray. Take biscuit dough and flatten them into 1/4 inch thick disks. Mush a bunch of them together to form dough large enough to fit in the pie pan. (Now, the RR recipe says one can accomplish this with only four dough disks. But I beg to differ. I needed like 6-8. You just have to wing it I guess.)

* In a large bowl, combine the cooked sausage, onion, cheese and artichoke hearts; spread evenly over the crust. In a medium bowl, beat the eggs, egg yolks, milk and 1/8 teaspoon salt and pepper.. Pour the egg mixture over the sausage mixture and bake until set, about 30 minutes. Let cook for 5 minutes before serving. Serve next to spinach salad for a complete meal.



Now I forgot to take a photo tonight. So in a effort to do fewer posts void of pictures, here is a little something I made recently. Pretty prep-tastic, if you ask me!