Everyday with Rachael Ray
May 2009
Serves 4; Prep 30 minutes; Bake 25 minutes
Ingredients
1 ½ teaspoons extra-virgin olive oil
½ pound bulk pork breakfast sausage
1 ½ tablespoon chopped fresh oregano
4 pieces refrigerated biscuit dough, such as Pillsbury
1 red onion, thinly sliced
2 ounces crumbled feta cheese
¼ cup kalamata olives, sliced
2 large eggs, plus 2 large egg yolks
½ cup milk
Salt and pepper
Directions
1. Preheat the oven to 375*. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the sausage and oregano and cook, breaking up the sausage until just browned, about 5 minutes. Drain and let cool.
2. Grease a 9-inch pie pan with the remaining ½ teaspoon olive oil. Place 1 piece biscuit dough into a large resealable plastic bag and, using a rolling pin, roll into a 1/8-inch-thick disk. Remove the dough from the bag and transfer to the prepared pie pan. Repeat with the remaining dough pieces, pinching the pieces together in the pan to form a crust.
3. In a large bowl, combine the cooked sausage, onion, feta and olives; spread evenly over the crust. In a medium bowl, beat the eggs, egg yolks, milk and 1/8 teaspoon each salt and pepper. Pour the egg mixture over the sausage mixture and bake until set, about 25 minutes. Let cook for 10 minutes before serving.
