There’s something magical about waking up to the smell of a warm, hearty breakfast. Sausage and Egg Breakfast Pies are not just a meal; they’re a comforting hug on a plate. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, these pies are the perfect solution. They’re easy to make, packed with flavor, and can even impress your loved ones. Imagine slicing into a golden crust, revealing a savory filling that warms your soul. Trust me, once you try these, they’ll become a staple in your breakfast rotation!
Why You’ll Love This Sausage and Egg Breakfast Pie
Let’s be honest: mornings can be chaotic. That’s where these Sausage and Egg Breakfast Pies shine. They’re quick to whip up, taking just about 50 minutes from start to finish. The combination of savory sausage and creamy eggs wrapped in a flaky crust is simply irresistible. Plus, they’re versatile! You can customize them to suit your taste, making breakfast a delightful adventure every time.
Ingredients for Sausage and Egg Breakfast Pies
Gathering the right ingredients is the first step to creating these delicious Sausage and Egg Breakfast Pies. Here’s what you’ll need:
Breakfast sausage: This is the star of the show! Choose your favorite brand or even a spicy variety for an extra kick.
Shredded cheddar cheese: Adds a creamy, melty texture. Feel free to swap it for pepper jack or mozzarella if you’re feeling adventurous.
Large eggs: The foundation of the filling, providing protein and richness. Fresh eggs make a noticeable difference!
Milk: A splash of milk makes the egg mixture fluffy and light. You can use whole, skim, or even a non-dairy alternative.
Salt and black pepper: Essential seasonings that enhance the flavors. Adjust to your taste preferences.
Refrigerated pie crusts: For convenience, these save time. You can also make your own if you’re up for a little baking challenge!
Chopped fresh chives (optional): A lovely garnish that adds a pop of color and a mild onion flavor. Perfect for those who enjoy a fresh touch.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
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How to Make Sausage and Egg Breakfast Pies
Step 1: Preheat the Oven
Preheating your oven is a crucial first step. It ensures that your Sausage and Egg Breakfast Pies bake evenly and develop that golden, flaky crust we all love. Set your oven to 375°F. This temperature is just right for cooking the filling through while giving the crust a beautiful color.
Step 2: Cook the Sausage
In a large skillet over medium heat, add your breakfast sausage. Use a spatula to break it apart as it cooks. You want it browned and fully cooked, which usually takes about 5-7 minutes. Keep an eye on it; stirring occasionally helps it brown evenly. Once it’s done, drain any excess grease. This step is essential to avoid a soggy pie. Let the sausage cool slightly while you prepare the egg mixture.
Step 3: Prepare the Egg Mixture
In a mixing bowl, crack open the large eggs and add the milk, salt, and black pepper. Whisk them together until well combined. The goal is to create a fluffy mixture that will hold all those delicious flavors. Next, stir in the cooked sausage and shredded cheddar cheese. This combination is where the magic happens! Make sure everything is evenly mixed so every bite is packed with flavor.
Step 4: Assemble the Pie
Roll out one of the refrigerated pie crusts and fit it into a 9-inch pie pan. This crust will be the base for your filling. Pour the sausage and egg mixture into the crust, spreading it evenly. Now, roll out the second pie crust and place it over the filling. Crimp the edges to seal it well, ensuring no filling escapes during baking. Don’t forget to cut a few slits in the top crust. This allows steam to escape and helps the crust bake perfectly.
Step 5: Bake the Pie
Place your assembled pie in the preheated oven and bake for 30-35 minutes. Keep an eye on it as it bakes. You want the crust to turn a lovely golden brown and the filling to be set. To check for doneness, gently shake the pie; if the filling jiggles slightly but is mostly firm, it’s ready. The aroma wafting through your kitchen will be irresistible!
Step 6: Cool and Slice
Once your pie is out of the oven, let it cool for about 10 minutes. This cooling time is essential; it allows the filling to set further, making slicing easier. After cooling, grab a sharp knife and slice into those golden layers. Serve warm and enjoy every bite!
Tips for Success
Use fresh ingredients for the best flavor. Fresh eggs and quality sausage make a noticeable difference.
Don’t rush the cooling process. It helps the filling set, making slicing easier.
Experiment with spices! A pinch of red pepper flakes can add a delightful kick.
For a flaky crust, avoid overworking the dough when crimping the edges.
Store leftovers in the fridge for a quick breakfast option later in the week.
Equipment Needed
9-inch pie pan: Essential for baking your pie. A tart pan can work too!
Large skillet: For cooking the sausage. A non-stick pan makes cleanup easier.
Mixing bowl: Needed for whisking the egg mixture. Any bowl will do!
Spatula: Perfect for breaking up the sausage and mixing ingredients.
Sharp knife: For slicing the pie once it’s cooled.
Variations of Sausage and Egg Breakfast Pies
Vegetarian Option: Swap the sausage for sautéed mushrooms, spinach, and bell peppers for a hearty, meat-free version.
Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to the egg mixture for a fiery twist.
Herbed Delight: Incorporate fresh herbs like basil or parsley into the filling for a burst of freshness.
Cheese Lovers: Mix in different cheeses such as feta or goat cheese for a unique flavor profile.
Gluten-Free Crust: Use a gluten-free pie crust to accommodate dietary restrictions without sacrificing taste.
Serving Suggestions for Sausage and Egg Breakfast Pies
Fresh Fruit: Serve with a side of mixed berries or sliced oranges for a refreshing contrast.
Coffee or Tea: Pair with a hot cup of coffee or your favorite tea to kickstart your morning.
Presentation: Garnish with fresh chives or parsley for a pop of color and flavor.
Hot Sauce: Offer a selection of hot sauces for those who enjoy a spicy kick.
FAQs about Sausage and Egg Breakfast Pies
Can I make Sausage and Egg Breakfast Pies ahead of time?
Absolutely! You can prepare the filling and assemble the pies a day in advance. Just cover them and store them in the fridge. When you’re ready to bake, pop them in the oven straight from the fridge, adding a few extra minutes to the baking time.
What can I substitute for breakfast sausage?
If you’re looking for alternatives, turkey sausage or chicken sausage work well. For a vegetarian option, try using sautéed vegetables or a meat substitute like tempeh or tofu, seasoned to your liking.
How do I store leftovers?
Leftover Sausage and Egg Breakfast Pies can be stored in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or oven until warmed through. They make for a quick breakfast option!
Can I freeze these breakfast pies?
Yes, you can freeze them! After baking, let the pies cool completely, then wrap them tightly in plastic wrap and foil. They can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
What sides pair well with Sausage and Egg Breakfast Pies?
These pies are delicious on their own, but you can enhance your breakfast with sides like fresh fruit, a light salad, or crispy hash browns. A hot cup of coffee or tea also complements the meal perfectly!
Final Thoughts
Creating Sausage and Egg Breakfast Pies is more than just cooking; it’s about crafting a moment of joy to share with family or friends. The aroma that fills your kitchen as they bake is simply irresistible, drawing everyone in. Each slice offers a delightful combination of flavors and textures, making breakfast feel special. Whether you enjoy them on a busy weekday or a relaxed weekend, these pies are sure to become a cherished part of your morning routine. So roll up your sleeves, gather your ingredients, and let the deliciousness unfold. Happy cooking!
Sausage and Egg Breakfast Pies are a delicious and hearty breakfast option, perfect for any morning.
Ingredients
Scale
1 pound breakfast sausage
1 cup shredded cheddar cheese
6 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (1 lb) refrigerated pie crusts (2 crusts)
1 tablespoon chopped fresh chives (optional)
Instructions
Preheat the oven to 375°F.
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart with a spatula. Drain any excess grease and set aside to cool slightly.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the cooked sausage and shredded cheddar cheese.
Roll out one pie crust and fit it into a 9-inch pie pan. Pour the sausage and egg mixture into the crust.
Roll out the second pie crust and place it over the filling. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
Let cool for 10 minutes before slicing.
Notes
For a spicier kick, add 1/2 teaspoon of red pepper flakes to the egg mixture.
You can also substitute the cheddar cheese with pepper jack or mozzarella for a different flavor profile.
