Wisconsin Breakfast Cheese Pie Recipes

SHEPHERD'S INN BREAKFAST PIE

Steps:

• In a large skillet, cook the sausage over medium heat until no longer pink; drain. Spread in an ungreased 11x7-in. baking dish. Top with Tater Tots; sprinkle with cheese. , In a large bowl, beat the eggs, milk, onion, pepper and garlic powder just until blended. Pour over cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer. Top with tomato. Sprinkle with chives.

BROCCOLI CHEESE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
• In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
• Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
• Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

WISCONSIN FIVE-CHEESE BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
• In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
• Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
• Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

BACON AND CHEESE PIE

Steps:

• Pastry.
• Put flour, onion flakes, pepper and paprika in a food processor. Add the butter and process until crumby.
• Add half the cold water to the beaten egg and pour in while still mixing. Add water very slowly until it starts to resemble dough. Don't let it form a ball.
• Divide dough in half, roll one lot out and line your pie dish. Prick and cover with dried beans and bake on 200 celsius until almost cooked -- about 15 minutes.
• Wrap the other dough in wrap and refrigerate until needed.
• Filling.
• Sauté onion, bacon, garlic and paprika in the oil in a pan until cooked just through.
• coat the beef with the flour and add to the pan, cook it for about five minutes and then add the stock slowly stirring it constantly to avoid lumps.
• Depending on what meat you are using, add enough water to cook it down for a while (1-4 hours) and keep adding it as needed. Add the Marjoram.
• When the meat is just about tender enough cook it down until it is thick.
• Empty out the beans and pour the filling into the case. Break the eggs straight on top, spread out evenly and cover with the cheese (Save some for the top of the pie).
• Roll out the pastry and put it on top. Prick a few air holes.
• Brush with egg wash and sprinkle some extra bacon pieces, grated cheese (not too much and the parmesan on top. You can grind some pepper over it too.
• Bake until golden brown on high for about 30 mins or so -- watch it!

WISCONSIN SHEPHERD'S PIE

Steps:

• Pre heat oven to 425*F if using frozen pie crust pre bake crust for 8-10 min while browning burger. Poke crust with fork several times prior to baking to prevent air bubbles.
• Brown burger and onion with seasonings. Add gravy, sour cream, cream cheese, veggies and Bisquck mix then stir. Spoon into pastry in an 8 or 9 inch pie pan then top with mashed potatoes. Lightly brush potatoes with melted butter or olive oil mixed with a dash of dried parsley and dill weed.
• Bake at 425*F for 20-25 min top with shredded cheese and bake 5 more minute.
• Served with a salad and cresent rolls or a crusty bread.
• Instant potatoes make this dish quick to make and herbed or sour cream and onion flavors add an extra zing.
• I sometimes make up the burger mixture the night before along with the potatoes to save time.
• I have also made this with a biscut crust, either with a bisquick mix or canned but be sure to pre bake the biscut crust or it will be undercooked and doughy.
• For a vegatarian twist use soy based dairy free products and firm tofu crumbled along with a 4oz can of tomato paste. The tofu really needs the tomato for flavor.