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SAUSAGE-BROCCOLI PUFF PANCAKE
Sausage-Broccoli Puff Pancake
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INGREDIENTS
- 3/4 cup milk
- 2 eggs
- 1/4 cup butter or margarine
- FILLING:
- 1 cup shredded Cheddar cheese
- 1 pound bulk pork sausage
- 2 cups sliced fresh mushrooms
- 1 (10 ounce) package frozen chopped broccoli
- 1/2 teaspoon salt
- 1 small onion, sliced into rings
- 2 tablespoons butter or margarine
- 1/3 cup uncooked instant rice
- 2/3 cup all-purpose flour
DIRECTIONS
Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve
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