BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST
You can prepare the pie a day ahead and refrigerate overnight, or freeze pie for up to one month. Although I have only made this using puff pastry, I would think that you could use a plain pie pastry for this instead of the puff pastry. This is delicious! If you want cut the sausages in half after browning.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
- Add in onion or shallot; saute for about 3 minutes or until softened.
- Add in mushrooms; saute for about 6 minutes.
- Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
- Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
- In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
- Add to the skillet and scramble (leaving slightly undercooked).
- Spoon eggs over the sausage.
- Sprinkle with breadcrumbs (do not mix in).
- On a floured surface roll out pastry to a 9x9 inch square.
- Brush with melted butter.
- Place on top of the baking dish (butter-side down) and "crimp" edges.
- Brush the top of the pastry with more melted butter.
- Cut about 5 steam vents in top of pastry.
- Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.
Nutrition Facts : Calories 1421.5, Fat 114.7, SaturatedFat 45.2, Cholesterol 666.7, Sodium 1854.1, Carbohydrate 38.7, Fiber 2, Sugar 3.5, Protein 57.6
COUNTRY SAUSAGE BREAKFAST POT PIE
Make and share this Country Sausage Breakfast Pot Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a big skillet over med-high heat, brown sausage, breaking up with the back of a wooden spoon, until cooked through.
- Remove from skillet to a paper-towel lined plate.
- Add shallot to skillet; saute until softened, about 2 minutes.
- Add in mushrooms; saute until browned, about 6 minutes.
- Add in cheese and sausage to skillet; cook, stirring, until cheese has melted, about 3 minutes.
- Spoon into ungreased 8x8x2 inch baking pan.
- In same skillet, scramble eggs, leaving slightly undercooked; spoon eggs over sausage; sprinkle with breadcrumbs.
- On a lightly floured surface roll out pastry to a 9-inch square; brush with some melted butter.
- Place pastry on baking pan, butter side down; crimp edges.
- Brush with butter; cut 5 steam vents.
- Bake 30-35 minutes until pastry is golden brown and filling is bubbly.
Nutrition Facts : Calories 774.1, Fat 61, SaturatedFat 23.7, Cholesterol 397.3, Sodium 936.2, Carbohydrate 25, Fiber 1.2, Sugar 1.8, Protein 30.8
SAUSAGE BRUNCH CASSEROLE
This is a great breakfast casserole my grandmother and mother always make!
Provided by JENNISELLERS
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
- Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
- Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 9.3 g, Cholesterol 113.9 mg, Fat 31.8 g, Protein 15.1 g, SaturatedFat 11.8 g, Sodium 671.4 mg, Sugar 2.4 g
BREAKFAST SAUSAGE POT PIE
With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).
Provided by Jones Dairy Farm
Categories Trusted Brands: Recipes and Tips Jones Dairy Farm
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
- Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
- Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
- Let stand for 10 minutes before cutting and serving.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 26.5 g, Cholesterol 170.9 mg, Fat 32.9 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 11.3 g, Sodium 567.1 mg, Sugar 0.4 g
IMPOSSIBLY EASY SAUSAGE BREAKFAST PIE
Delicious sausage-and-eggs breakfast is impossibly easy when it's baked all in one pan.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
- In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
- In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 0 g
BRUNCH PUFF WITH SAUSAGE GRAVY
Steps:
- Preheat oven to 400°. In a small bowl, whisk 6 eggs, milk, salt and 1/4 teaspoon pepper until blended., In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat., In a small bowl, whisk remaining egg with water. On a lightly floured surface, unfold one sheet of puff pastry and roll to a 10-in. square. Transfer to a parchment-lined baking sheet. Arrange ham over pastry to within 1 in. of edges; top with scrambled eggs. Sprinkle with cheese., Brush beaten egg mixture over edges of pastry. Roll remaining puff pastry to a 10-in. square; place over filling. Press edges with a fork to seal; cut slits in top. Brush top with additional egg mixture; sprinkle with remaining pepper. Bake until golden brown, 20-25 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean if necessary., In same pan, prepare gravy mix according to package directions. Stir in sausage. Serve with pastry.
Nutrition Facts : Calories 546 calories, Fat 35g fat (10g saturated fat), Cholesterol 193mg cholesterol, Sodium 1138mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 21g protein.
MINI SAUSAGE PIES
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies-which makes them even better! -Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from 1 sheet; press onto bottoms and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet., Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top., Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.
Nutrition Facts : Calories 551 calories, Fat 36g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 784mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
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