In an oven proof skillet cook 1 lb of pork sausage until all the pink is gone, then drain and set aside.
In the same skillet cook two, peeled, thinly sliced apples with 2 T butter and 2 T brown sugar, until apples are tender.
In a blender mix 6 eggs, 1 cup flour, 1/2 tsp salt, 1 1/2 cups 2% milk, and 2 T sugar - pulse 10 seconds til smooth.
Pour over the apple mixture into the skillet, then sprinkle with the sausage and 1 cup of shredded extra sharp cheddar cheese.
Bake at 425 degrees for about 22 minutes or until set in the middle. Slice into wedges and serve with maple syrup and/or sour cream!
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