Country Breakfast Pie Recipes

Steps:

• Preheat oven to 375°F.
• Place crust on baking sheet.
• Sprinkle sausage around bottom of crust.
• Top with potatoes, onions, bell peppers and cheese.
• Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust.
• Bake 30 minutes or until egg mixture is cooked and crust is lightly browned.
• Sprinkle with additional cheese and peppers, if desired.
• Makes 6 servings.

Steps:

• Heat oven to 375. Spray an 11x7 inch glass baking dish (2 Quart) with cooking spray. Cook hashbrowns according to the directions on the package. Remove hashbrowns and arrange in the bottom and around sides of casserole dish. Sprinkle cheese over potatoes.
• In a bowl beat eggs. Stir in chives salt pepper and ham. Cook and stir over medium heat until partially cooked. Stir in cream cheese, cook and stir until eggs are cooked but moist. Spred over cheese and potatoes.
• Seperate crescent rolls into triangles and roll half way. Arrange over eggs with tips in the center.
• Bake 20-25 minutes or until crust is golden brown.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. , In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

Steps:

• 1. Cook sausage until done. Crumble, then drain. Prepare 9" pie shell. Mix cheese and cooked sausage. sprinkle in pie shell.
• 2. Lightly beat the eggs in a bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375Degrees for 40-45 minutes. Cool on rack 10 minutes.

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:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate., In a bowl, combine the tomato sauce, rice, 1/2 cup cheese, water and salt. Spoon into meat shell. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.