- Quarter sheet pan
- 1 pie crust
- 6 eggs
- 1 1/2 C half and half
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 2 C shredded or crumbled cheese (cheddar, Monterrey Jack, chevre, fresh mozzarella, and blend works!)
- 1 C chopped, precooked ham or sausage
- Preheat oven to 350.
- Gently roll out pie crust so it is a little larger than the pan.
- Lay crust over pan and gently tuck crust so it isn’t hanging over.
- Sprinkle cheese and sausage over the crust.
- Whisk together eggs, half and half, mustard, salt and pepper and pour into pan.
- Carefully place pan into oven and bake 40-60 minutes, until eggs have puffed a bit and no longer jiggle.
- Will keep in fridge up to one week.
- Simply cut into squares and pop in the oven or microwave to reheat.
*As seen on Twin Cities Live August 12, 2019