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Savory Egg & Sausage Breakfast Pie

Submitted by: | Source: Original

  • Servings: 8
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes plus 10 minutes rest time
  • Total Time: 1 hour 5 minutes

Ingredients:

1 Pillsbury Refrigerated Pie Crust From 15 Oz. Box
1× 1 lb. pkg Jimmy Dean Regular Premium Pork Sausage, bulk
1½ cups Coarsely Chopped White Button Mushrooms
½ cup Chopped Mild Onion
½ cup Shredded Sharp Cheddar Cheese
4 Large White Eggs
1 cup Skim Milk
½ cup Fat Free Sour Cream
1 tsp Flour
1 Chipotle Pepper In Adobo Sauce From 7 Ounce Can Chilis In Adobo Sauce, chopped
1 tsp Adobo Sauce
1 tsp Finely Chopped Fresh Cilantro
Sprig or 2 of Fresh Cilantro

Directions:

Preheat oven to 375 degrees. Lightly roll out pie crust slightly larger then 10 inch pie plate. Fold excess crust under so it fits nicely a little over edge of pie plate. Flute edges, so it extends slightly over edge, this will keep it from sinking down into plate when prebaking. Prick crust with fork and cover with tin foil. Prebake for 10 minutes. Remove from oven and remove and discard tin foil. Set crust aside to cool.

Brown sausage in large nonstick skillet, breaking into small pieces, Use slotted spoon to spoon out onto plate lined with paper towels and set aside. Reserve 1 tablespoon drippings in pan. Add mushrooms and onions and sauté until mushrooms turn golden brown. About 5-6 minutes. Set aside.

When sausage and pie crust have cooled slightly, add sausage to crust spreading evenly. Then top with the mushroom and onion mixture.

In blender mix well:

Eggs, milk, sour cream, sharp cheddar cheese, chipotle pepper, adobo sauce, salt and flour. Fold in chopped cilantro. Pour over sausage and mushrooms in baked pie shell. Spread out so ingredients are settled evenly.

Bake in 375 oven for 35 minutes or until egg mixture is golden brown and set in center. Remove from oven and let sit 10 minutes before serving.

Garnish with cilantro sprigs in center of pie.