2 cups Pork Sausage
8 Large or 2 cups Whole Eggs or Pasteurized Whole Eggs
1/4 cup Parsley, Fresh, Chopped
2 tsp. Basil Leaves, Dried, Crumbled
1 tsp. Onion Powder
1/2 tsp. Black Pepper, Ground
1/4 tsp. Salt
2 cups Mild Cheddar Cheese, Shredded
2 cups Mozzarella Cheese, Shredded
3 cups 6220 Pillsbury® Scoop Easy™ Southern Style Baking Dough, Thawed Overnight Under Refrigeration

Finishing:
2 1/4 cups Salsa Mexicana-Medium

• Back to Recipe Index
• Back to Breakfast Recipes
• Print this Recipe

Brown pork sausage in large skillet until fully cooked; drain and crumble cooked pork sausage. Set aside. Place whole eggs or pasteurized whole eggs in bowl; add parsley, basil leaves, onion powder, black pepper, and salt. Hand mix, with rubber spatula or spoonula, for 1 minute or until well-blended. Fold in mild cheddar cheese, mozzarella cheese, and sausage crumbles; set aside. Press Pillsbury® Scoop Easy™ Southern Style Baking Dough evenly, with lightly floured hands, over bottom and up onto the sides of a 12" x 18" lightly greased half-size sheet pan.* Pour egg, cheese, and sausage filling mixture evenly over biscuit dough in half-size sheet pan. Bake in preheated 325°F convection oven for 18-23 minutes (375°F standard oven for 18-23 minutes) or until crust is golden brown and filling is set. Remove quiche from oven; cool for 3-5 minutes on wire rack. Cut with water-dripped serrated knife.

Finishing:
Spoon 2 tablespoons Salsa Mexicana-Medium over each quiche piece and serve immediately.