Sassy Sausage Breakfast Pie
Oh my gosh, pie crust and sausage, y'all. This breakfast pie is the bee's knees. Mike's mom always makes it for Christmas breakfast and we dream of it all year long! I added a little jalapeño (which you can adjust to your taste) to give it a slight kick, but it won't make your nose run or eyes water. I recommend serving this with a sweet side -- maybe fruit and some coconut meringue dip -- and mimosas for a special Sunday brunch.
Sassy Sausage Breakfast Pie
Recipe by: Adapted by Willow Bird Baking from my mother-in-law's recipe
Yield: 8 servings
Ingredients:
9-inch pie shell, unbaked (homemade or store-bought)
1 pound breakfast sausage
1 1/2 cups grated Gruyère cheese (or other Swiss cheese)
4 eggs
1 cup half and half (or light cream)
1/4 cup chopped orange/yellow bell pepper
1/4 cup chopped red bell pepper
1/2 medium jalapeño, finely chopped (adjust to your heat preference -- this gives a slight kick)
1/4 cup chopped onion
salt and pepper
Directions:
Preheat oven to 375 degrees F. Roll out the pie dough and place it in a pie plate, crimping the edges. Place this in the refrigerator while you prepare the filling.
Brown the sausage and drain on a paper towel lined plate. Mix the cheese and sausage and place into the pie shell. In a medium bowl, lightly beat the eggs and cream together. Mix in the peppers and onion. Salt and pepper the mixture. Pour it into the pie shell over the meat and cheese, adjusting to be sure all the ingredients are spread out. Bake for 40-45 minutes until set and golden. Cool on a rack for 10 minutes before slicing and serving.
To read my very intellectual thoughts on Toddlers & Tiaras, ponder productive disagreement with me, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake
Sassy Sausage Breakfast Pie
Recipe by: Adapted by Willow Bird Baking from my mother-in-law's recipe
Yield: 8 servings
Ingredients:
9-inch pie shell, unbaked (homemade or store-bought)
1 pound breakfast sausage
1 1/2 cups grated Gruyère cheese (or other Swiss cheese)
4 eggs
1 cup half and half (or light cream)
1/4 cup chopped orange/yellow bell pepper
1/4 cup chopped red bell pepper
1/2 medium jalapeño, finely chopped (adjust to your heat preference -- this gives a slight kick)
1/4 cup chopped onion
salt and pepper
Directions:
Preheat oven to 375 degrees F. Roll out the pie dough and place it in a pie plate, crimping the edges. Place this in the refrigerator while you prepare the filling.
Brown the sausage and drain on a paper towel lined plate. Mix the cheese and sausage and place into the pie shell. In a medium bowl, lightly beat the eggs and cream together. Mix in the peppers and onion. Salt and pepper the mixture. Pour it into the pie shell over the meat and cheese, adjusting to be sure all the ingredients are spread out. Bake for 40-45 minutes until set and golden. Cool on a rack for 10 minutes before slicing and serving.
To read my very intellectual thoughts on Toddlers & Tiaras, ponder productive disagreement with me, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake