Country Breakfast Pot Pie Recipes

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 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:

• 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:

• 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:

• 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.