Exported from MasterCook

2¼	C	Dry buttermilk biscuit mix
2/3	C	Milk
1	lb	Ground pork
1	sm	Onion, chopped
1	sm	Red bell pepper, chopped
1	tsp	Salt
1/2	tsp	Sage
1/2	tsp	Thyme
1/2	tsp	Pepper
5		Eggs
2	tbsp	Chopped parsley
		Tomato salsa, if desired

1. Preheat oven to 450 degrees. In a medium bowl, stir biscuit mix with milk until a soft dough forms. With floured hands, press dough evenly into a lightly buttered 9-inch pie plate, pushing dough up sides to form a shell.
2. Bake until lightly browned, about 10 minutes. (Biscuit will lose its shell shape.) Protecting your hands with a clean kitchen towel, press biscuit against pie plate to re-form shell.
3. Meanwhile, in a large skillet, cook ground pork, onion, and red bell pepper over medium-high heat. stirring often to break up lumps of meat, until pork loses its pink color, about 5 minutes. Pour off excess fat. Stir in 3/4 teaspoon salt, the sage, thyme, and 1/4 teaspoon pepper.
4. In a medium bowl, whisk eggs, parsley, and remaining 1/4 teaspoon each of salt and pepper until blended. Pour into skillet and stir until eggs are scrambled to desired doneness. Pour egg mixture into hot biscuit shell. Cut into wedges to serve. Top wedges with tomato salsa, if desired.