Brunch Sausage-Egg Pot Pie With Puff Pastry Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs country-style breakfast sausage (I use Johnsonville breakfast sausages for this)
  • 1
    small onion, finely chopped (can use 1 shallot, minced)
  • 12
    lb fresh mushrooms, sliced
  • 1
    (8 ounce) package cream cheese (cut into chunks)
  • 8
    large eggs
  • 3
    tablespoons whipping cream (can use half and half or milk)
  • 14
    cup breadcrumbs (unseasoned)
  • 1
    frozen puff pastry sheet, thawed (thaw according to package direction)
  • 3 -4
    tablespoons butter, melted
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DIRECTIONS

  • Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
  • Add in onion or shallot; saute for about 3 minutes or until softened.
  • Add in mushrooms; saute for about 6 minutes.
  • Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
  • Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
  • In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
  • Add to the skillet and scramble (leaving slightly undercooked).
  • Spoon eggs over the sausage.
  • Sprinkle with breadcrumbs (do not mix in).
  • On a floured surface roll out pastry to a 9x9 inch square.
  • Brush with melted butter.
  • Place on top of the baking dish (butter-side down) and "crimp" edges.
  • Brush the top of the pastry with more melted butter.
  • Cut about 5 steam vents in top of pastry.
  • Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.
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