Instructions
- Sauté the smoked sausage in a non stick skillet over medium high heat for 90 seconds to render a bit of the fat, add the red pepper, onion, broccoli and stir fry until vegetables are fork tender, 3 to 4 minutes. Remove pan from heat to cool.
- Coat a deep dish pie plate with non stick vegetable spray and preheat oven to 325 *.
- Prepare a custard by beating the eggs with the milk, mustard, salt, pepper, and cheddar. Stir in the sautéed vegetables and pour mixture into prepared pan.
- Bake until sides are golden and puffed but the center still jiggles slightly, 35 to 45 minutes. Serve warm or at room temperature. Reheats beautifully in a microwave.
