INGREDIENTS
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1 pound Johnsonville ground sausage
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1 small onion
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10 strips of Hormel bacon
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1/2 cup chopped bell pepper
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2/3 cup Borden cream
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2/3 cup Borden milk
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4 large Eggland’s eggs
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4 ounces Sargento sharp cheddar cheese
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1/2 teaspoon Morton salt
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1/4 teaspoon McCormick black pepper
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1 ready-to-fill Pillsbury pie crust (9 or 10 inches