Breakfast Sausage Pot Pie Recipes

Steps:

• Directions:.
• Melt butter in a large heavy bottomed pot (Dutch oven or stock pot) over medium heat. Add leeks, carrots, celery, garlic, and rosemary and saute until vegetables soften (about 10 min.). Stir in flour and continue to cook until the flour is well incorporated. At this point, stir in the cooked sausage, milk and parmesan cheese. Bring to a boil and then reduce heat and allow to simmer (stirring occasionally) until the gravy thickens (about 10-15 min.). Season with salt and pepper to taste.
• Assembly:.
• Pour thickened gravy into a medium sized casserole dish. Top with scrambled eggs. Cover the casserole dish with the puff pastry dough, crimping the dough around the edge of the dish. Lightly brush the pastry dough with egg wash. Place in preheated oven (400 degrees) and bake for approximately 30 minutes or until the pastry is golden brown.

Steps:

• Preheat oven to 350°.
• In a big skillet over med-high heat, brown sausage, breaking up with the back of a wooden spoon, until cooked through.
• Remove from skillet to a paper-towel lined plate.
• Add shallot to skillet; saute until softened, about 2 minutes.
• Add in mushrooms; saute until browned, about 6 minutes.
• Add in cheese and sausage to skillet; cook, stirring, until cheese has melted, about 3 minutes.
• Spoon into ungreased 8x8x2 inch baking pan.
• In same skillet, scramble eggs, leaving slightly undercooked; spoon eggs over sausage; sprinkle with breadcrumbs.
• On a lightly floured surface roll out pastry to a 9-inch square; brush with some melted butter.
• Place pastry on baking pan, butter side down; crimp edges.
• Brush with butter; cut 5 steam vents.
• Bake 30-35 minutes until pastry is golden brown and filling is bubbly.

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch pie plate, including the lip, with butter.
• Gently roll each piece of biscuit dough out to about two times its original size. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Prick the bottom with a fork many times. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Remove to a wire rack and let cool. Leave the oven on.
• Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking the sausage up with a wooden spoon, until browned and cooked through, about 6 minutes. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom. Remove from the heat.
• Whisk the egg and egg yolk together in a medium bowl and slowly add the sausage mixture in batches, whisking constantly, to incorporate. Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper.
• Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Serve hot.

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.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
• In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Steps:

• Peel and cut potatoes into large hunks. In a large pot, boil enough water to cover potatoes, and rest of ingredients when added. Boil potatoes for about 8 minutes then add sausage and noodles. Boil until potatoes and noodles are soft, but not mushy. Meanwhile, using about 8 oz of water, mix with enough flour to make a thick mixture, add the spices to this. Add this to the mixture in the pot to thicken up. Season with more salt and pepper if needed.