This deep dish breakfast pie features an easy biscuit crust layered with sausage links postioned like the spokes of a wheel, topped with Swiss cheese and a puffy 'top crust' of egg custard.

Swiss Cheese and Sausage Deep Dish

8 ounces link breakfast sausage
1 cup biscuit baking mix
1/4 cup water
1 1/2 cups (6-ounces) shredded Swiss cheese
2 large eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Cook link sausage according to the package directions; drain.
2. Mix biscuit baking mix and water until a soft dough forms; beat vigorously for 20 strokes. Press the dough in the bottom of a greased 9-inch round pan and 1 inch up the sides. Arrange the sausages in a spoke fashion on the dough. Sprinkle with shredded Swiss cheese.
3. Beat eggs with a fork in a small bowl; stir in milk, salt, and pepper. Pour over the sausages and cheese.
4. Bake at 350°F (175°C) until puffed and golden brown, about 25 minutes.

Makes 4 servings.