SAUSAGE & PEPPER BISCUIT FRITTATA

FAST AND EASY, THIS VERSATILE DISH CAN BE SERVED FOR A WEEKEND BRUNCH OR WEEKNIGHT DINNER.

INGREDIENTS

8 oz bulk hot Italian sausage

1 medium red bell pepper (about 3/4 cup diced)

1 cup lightly packed fresh basil

4 oz cream cheese, softened

6   eggs

1 pkg (16 oz) refrigerated grand-size flaky biscuits

 All-purpose flour for dusting

1 cup (4 oz) shredded Provolone cheese, divided

 Coarsely ground black pepper

DIRECTIONS

Preheat oven to 400°F. Place sausage into Classic Batter Bowl; microwave on HIGH 3 minutes. Dice bell pepper and chop basil using Santoku Knife. Break sausage into crumbles using Mix ‘N Chop. Add bell pepper to batter bowl; microwave on HIGH an additional 2-3 minutes or until sausage is no longer pink. Drain sausage mixture using 7" Strainer. Return sausage mixture to batter bowl; add basil and set aside. In Small Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Gradually add eggs; whisk until smooth and set aside.

Separate biscuits horizontally in half to form 16 biscuits; arrange 12 biscuits in a slightly overlapping circle over bottom outer edge of (12-in.) Skillet. Place remaining four biscuits in center; lightly sprinkle with flour using Flour/Sugar Shaker. Using Baker's Roller®, roll biscuits to seal seams and press about 1 in. up sides to form crust.

Sprinkle half of the Provolone cheese over crust; top with sausage mixture. Pour egg mixture over sausage mixture and top with remaining cheese. Sprinkle with black pepper.

Bake 17-19 minutes or until center is set but still moist and crust is golden brown. Remove frittata from oven. Serve immediately.

Yield:

8  servings

Nutrients per serving:

Calories 420, Total Fat 27 g, Saturated Fat 10 g, Cholesterol 195 mg, Carbohydrate 27 g, Protein 17 g, Sodium 1020 mg, Fiber 1 g

Cook's Tips:

To quickly soften cream cheese, microwave on HIGH 15-20 seconds.