- 8 ounces breakfast sausage
- 2 tablespoons drippings
- 1 large Granny Smith apple – peeled, cored and diced
- 1/4 teaspoon dried rubbed sage
- 6 ounces grated sharp Cheddar cheese
- 4 large eggs
- 1/2 cup evaporated milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat a 12-inch skillet over medium-high heat. Add sausage and break up with a spatula; fry until brown, about 5 minutes. Drain in a colander set over a bowl to catch the drippings. Return 2 Tbs. drippings to the skillet. Saute apple until tender and golden, about 3 to 4 minutes. Add to colander.
- Prepare filling ingredients and set aside. Grease a 9-inch Pyrex pie plate. Adjust oven rack to center position, and heat oven to 400 degrees.
- Whisk eggs, milk, mustard, salt, and pep- per. Stir in herb of choice, cheese of choice and prepared filling ingredients. Pour mixture into the prepared pie plate, and bake until just set, about 20 minutes. Remove from oven and let rest 5 minutes. Cut into wedges and serve.