SAUSAGE BREAKFAST PIE {EASY QUICHE RECIPE}
This recipe combines three essential breakfast foods - sausage, eggs and cheese - and bakes them inside a flaky pie crust. The result is a delicious dish that's ideal for weekend brunch or a holiday breakfast.
Provided by Julie Clark
Categories Breakfast
Number Of Ingredients 7
Steps:
- Preheat the oven to 375ºF.
- Place the pie dough into a 9-inch pie plate and flute the edges.
- Cook the sausage in a skillet over medium-high heat until browned and crumbled. Drain off any fat.
- Sprinkle ½ cup of cheese over the bottom of the unbaked pie crust.
- Sprinkle the cooked sausage evenly over the cheese.
- Then sprinkle on the remaining cheese.
- In a medium bowl, whisk together the eggs, milk, salt and pepper.
- Pour the egg mixture evenly over the sausage and cheese.
- Bake for 30-35 minutes. A knife inserted in the center of the pie should come out clean.
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
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
PUFF PASTRY CHICKEN POTPIE
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
Nutrition Facts : Calories 523 calories, Fat 25g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 768mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
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