Sausage Bacon Breakfast Pie Recipes

Steps:

• Pie Crust:.
• Add flour and salt in bowl.
• Cut in shortening till flour resembles small peas.
• Add water and knead till dough is soft and pliable.
• Cover in plastic and chill in refrigerator for 30 minutes.
• Filling:.
• While crust is chilling cook bacon and sausage. Do not drain.
• Whisk eggs in bowel with spices till eggs are fluffy. Set aside.
• Putting it all together:.
• Roll out pie crust on floured surface. Should be thin 1/8 in to 1/4 in will do nicely. (I tend to stay on the 1/8 in side.).
• Roll dough up onto your rolling pin and roll out over 9in deep dish pie plate.
• Gently lift up edges and help crust down into the pie plate starting in the center and moving to the outer edges to remove air out from under crust.
• With a fork poke holes in bottom of pie crust. (this helps air escape so it doesn't bubble up in the middle.).
• Flute edges as desired.
• Whisk an egg yolk and brush over the crust. (this is to help seal crust so it doesn't get soggy while baking.).
• Mix sausage and bacon together and put in pie crust.
• Pour egg and spice mixture into the pie.
• Top with extra sharp cheddar cheese.
• Take the second pie crust and use as a lid on the pie.
• Press edges of both crusts together.
• Using a knife cut vent slices in center of crust in an x pattern.
• Brush lid with rest of whisked yolk.
• Bake at 350 degrees F for 30 min or until crust is golden brown.
• A toothpick inserted in center of pie should come out clean if eggs are done.

Steps:

• Line a lightly greased, deep, 20cm quiche dish., using 1 1/2 sheets of pastry.
• Skin sausages and cut them into 8mm thick slices.
• Layer sausage, potato, onion and bacon into the pastry.
• Beat egg and cream together and strain mixture into pie case, lifting ingredients several times.
• with a fork to allow egg mixture to flow to the pastry base.
• Lightly brush to edges of pie with water. Top with remaining shortcrust pastry and trim and crimp edges. Brush top of pie with beaten egg or millk. Cut a vent hole in the centre of pastry and decorate with remaining pastry.
• Bake at 190C (375F) for about 45 minutes, until pie is golden brown.
• Serve with green vegetables or salad.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange 5 strips of the bacon in parallel rows on a baking sheet lined with parchment, the edges of the slices touching but not overlapping. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under to form a lattice.
• Spray an 8-inch square baking dish with cooking spray. Roll the puff pastry into a 12-inch square and press into the bottom and up the sides of the prepared dish. Trim the edges that overhang with a paring knife. Whisk the eggs, half-and-half, cheese, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Pour into the puff pastry shell. Bake the bacon lattice and the eggs until the bacon is just starting to crisp and the eggs are still jiggly in the center but slightly set, about 15 minutes.
• Use two spatulas to lift the bacon lattice and place it on top of the eggs. Continue baking until the bacon is golden brown and crisp and the eggs are set, about 25 minutes. The eggs will be very puffy (they will deflate as the pie rests). Let sit for 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

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:

• 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:

• Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9x13 inch baking pan.
• In a large bowl, stir together cooked sausage and bacon with onion and cheese. Place half of his mixture on top of buttered bread. Then add another six slices of bread (no butter). Add remaining meat/cheese mixture. Beat together milk and eggs; pour over top of casserole. Cover with foil and refrigerate overnight.
• The next morning: preheat oven to 425 degrees F (220 degrees C).
• Bake, covered, in preheated oven for 45 to 60 minutes.

Steps:

• Cook sausage until done.
• Crumble, and then drain.
• Mix cheese and sausage.
• Sprinkle in pie shell.
• Lightly beat eggs in a bowl.
• Combine remaining ingredients and add to egg mixture.
• Pour in shell.
• Bake at 375 degrees for 40-45 minutes .
• Cool on rack 10 minutes.

Steps:

• Preheat oven too 400'F or 204'C.
• In a medium bowl combine potatoes, melted butter, & bouillon. Mix well.
• Place in a lightly greased pie pan.Press the potatoes down and gently up the sides to form the crust.
• Bake for 25-30 minutes or until the shell is golden brown and crispy.
• Remove from oven and let cool.
• Reduce oven heat to 350'F.
• In a Large skillet Cook bacon until crisp, crumble it. Pour off fat.
• In the same skillet cook sausage and onions break sausage up to look like ground meat.
• Pour off fat. Stir in eggs, cottage cheese, cheddar cheese. Allow cheese to melt. Add some of the bacon if you like reserve the rest for topping.
• Let filling cool down a little.
• Pour in to the hash brown pie shell.
• Cook at 350'f for 30-35 minutes or until filling has set. Add bacon when it comes out of the oven.
• Let stand for 5 minutes then serve.