- 3/4 pound bulk pork sausage
- 1 (9 inch) unbaked pastry shell
- 2 cups shredded Cheddar cheese, divided
- 3 eggs
- 1 cup salsa
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
- Bake at 375 degrees F for 30-35 minutes or until knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.