For this recipe I used the classic crisco pie dough. In a large mixing bowl stir together 1 ½ cups flour and ½ teaspoon salt.

Using a pastry blender cut ½ cup shortening into the flour until roughly pea sized balls form in the flour.

Next, add 1 Tablespoon ice water at a time turning the mixture with a rubber spatula.

After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.

Wrap with plastic wrap and refrigerate for at least 30 minutes.

Remove from the fridge and roll out into a 12-inch disk. Transfer to a pie pan and place in the refrigerator until you are ready to fill and bake.

Preheat the oven to 425°F.

In a skillet brown ½ pound breakfast sausage, crumble the sausage while you cook.

Remove the cooked sausage from the pan and add ½ sliced onion and 2 chopped bell peppers.

Cook to soften, about 3 to 5 minutes. Remove from heat and cool slightly. I like to evenly mix the sausage and peppers together.

In a large mixing bowl, whisk together 6 eggs, ¼ cup non-dairy milk, ½ teaspoon salt, and ¼ teaspoon pepper.

Pour the sausage and bell peppers into the bottom of the unbaked pie crust lined pan.

Next, pour the egg mixture over the sausage and peppers. Bake for 55-65 minutes or until set.

Remove from oven and allow to cool slightly before slicing and serving.