Easter Egg Pie

Have you wondered what to do with all those Easter eggs? When our children were small, it seemed we always had lots of hard boiled eggs to use up after Easter. There is only so much deviled eggs, egg salad sandwiches and potato salad we could eat. I created this recipe to use up some of those eggs, necessity being the mother of invention. :-) .

For safety, only use eggs that are clean, have been dyed with food coloring, have no cracks and have been out of the refrigerator for less than two hours.

Serves: 8

1/2 lb. Bulk sausage, sage flavored

1 Medium diced onion

6 - 8 Hard cooked eggs, peeled and sliced

1 cup (4 oz) Shredded extra sharp cheddar cheese

1 1/4 cups Milk (1%, OR non-fat Half & Half OR low-fat buttermilk, etc.)

2 Eggs

1 cup Home Made Biscuit Mix OR (1 cup flour and 1 1/2 tsp. baking powder)

1 tsp. Ground yellow mustard seed

1/2 tsp. Ground celery seed (or whole seed)

1/2 tsp. Ground paprika

1/2 tsp. Ground sage

1/4 tsp. Granulated garlic

Preheat oven to 400°F. Lightly coat an 11" deep dish pie plate or 8”x 8” baking dish with canola oil spray.

Brown and crumble sausage and onion in seasoned skillet over medium heat. Pour off excess grease. Drain sausage on paper towel. Spread sausage on bottom of prepared pie plate.

Layer eggs on top of sausage and sprinkle cheese over eggs.

Whisk remaining ingredients together in blender or medium mixing bowl until just blended and pour evenly over pie plate.

Bake 30 minutes or until edges are just golden brown and pie is set. A knife inserted in center should come out clean. Remove from oven and let stand five minutes before cutting into wedges.

Serve for breakfast, brunch or dinner accompanied by fruit: orange and grapefruit wedges, sliced bananas and strawberries, or a wedge of melon.