Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Deep Dish Pie crust
- 3/4 Pound hot Italian sausage
- 3 lightly beaten eggs
- 1 3/4 c. milk
- 2 Cups Shredded Monterey jack cheese (8 Oz)
- 1 Can Old el Paso Chopped Green Chilies (1/4 Cup, or 4 Oz. Can)
Directions
Prebake unpricked pie crust on a preheated cookie sheet at 450 F for 6 minutes, according to directions
Remove pie crust from the oven and reduce temperature to 325 F, leaving the cookie sheet to stay warm
Crumble sausage, removing from casing if needed, and cook in skillet until brown, breaking up meat with a fork.
Drain well.
In a mixing bowl, combine eggs, milk, sausage, cheese, and chilies
Pour into pie crust
Bake at 325F on the preheated cookie sheet for 45 minutes, or until knife inserted off center comes out clean
Let stand about 10 minutes before serving