This tasty tart with sausage, dried cranberries, lots of mushrooms, cheese and eggs will be the star of your holiday brunch.
Preheat oven to 450 degrees F. Press pie crust onto bottom and up side of 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick bottom of crust with fork. Bake 10-12 minutes or until golden brown. Cool. Reduce heat to 375 degrees F.
Cook sausage in large skillet over medium heat 4-5 minutes or until hot stirring frequently. Remove from skillet; set aside.
Melt butter in same skillet. Add mushrooms; cook 3 minutes or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, 1/2 cup cranberries, cream, parsley and sausage; mix well. Pour into tart shell.
Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.
Bake 25-30 minutes or until knife inserted in center comes out clean. Top with onions and remaining cranberries. Cut into 8 wedges to serve.
Per Serving: 453 calories; protein 13.1g; carbohydrates 22.2g; fat 35.2g; cholesterol 111.4mg; sodium 374.6mg.
Eating good breakfast to continue the day has become a good habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to make on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and not want likely grab a side food out of the vending machine before break .
Make fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the sweet drink or on the table next to your cereal pan , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.