8 large eggs
3/4 cup heavy whipping cream
3/4 cup milk
1/2 teaspoon each salt and pepper
12 ounces bulk pork sausage, cooked and drainked
6 ounces Keystone Farms Cheese Habanero Jack, shredded (1 1/2 cups)
1/2 cup chopped green pepper
1 medium jalapeno pepper, seeded and sliced
1 Heat oven to 350°F.
2 Whisk the eggs, cream, milk, salt and pepper in a large bowl. Stir in the sausage, Habanero Jack and bell pepper.
3 Pour in a greased 9-inch deep-dish pie plate. Top with jalapeno pepper.
4 Bake for 40-45 minutes or until center is set and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.