Ingredients
3/4 pound bulk pork sausage1 unbaked pastry shell (9 inches)2 cups shredded cheddar cheese, divided3 large eggs1 cup salsa
Preparation
Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
Bake at 375° for 30-35 minutes or until knife inserted in the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.
