Mardi Gras Brunch Pie Recipes

MARDI GRAS BRUNCH PIE

Steps:

• Preheat oven to 350 degrees.
• In a skillet brown the sausage, breaking it up while stirring. Transfer it to a plate and set aside. To the sausage grease add the potatoes and cook them until they are soft. Using a slotted spatula, transfer the potatoes to a deep-dish pie pan. Mold the potatoes in the pie pan to form a crust.
• Arrange the sausage in the bottom of the pie pan over the potato crust.
• In a bowl, combine the eggs, cream, salt and pepper, and beat the mixture until frothy. Pour the mixture over the sausage and bake pie in preheated oven for 25 to 30 minutes, or until set.
• Serve the pie cut in wedges.

PERFECT BRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
• Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife. Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next.
• Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.
• Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.
• Winning Olive Recipe: Learn More about the winning cook, Celia Wallis

BRUNCH PIE

Steps:

• Cook bacon on until crisp, crumble. Reserve 1 T bacon grease.
• Mix corn flake crumbs with reserved bacon grease.
• Beat eggs in bowl and add remaining ingredients and bacon.
• Pour into pie plate and top with corn flake crumb mixture.
• Cover and refridgerate 2 hours - overnight. Bake uncoverd at 325 for 50 minutes.

BEST BRUNCH SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet.
• Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
• Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible.
• Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough.
• Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper.
• Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess.
• Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top.
• Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.