Breakfast Pot Pie
I grew up all over the world, my father was in the US Navy. My recipe is more representing how I grew up rather than where I live. It really fits in with any state. It is a very homey dish.
Make This Recipe
8 large Eggland’s Best eggs
1/2 pound any type bulk sausage
2 pre-made pie crusts
2 cups whole milk
4 tablespoons flour
2 cups shredded cheese
2 cups shredded potatoes
2 tablespoons butter
salt and pepper to taste
Whisk eggs and scramble loosely. Season with salt and pepper.
Place one pie crust in a 9-inch pie plate.
Place scrambled eggs in the pie plate on top of the crust.
Brown hash browns in a skillet with 2 tablespoons of butter. Season with salt and pepper.
Sprinkle 1 cup of shredded cheese on top of scrambled eggs.
Layer browned shredded potatoes on top of scrambled eggs and cheese.
Crumble and brown sausage and set aside (use the skillet to make the milk gravy).
Whisk 4 tablespoons of flour into 2 cups of milk until smooth.
Pour milk and flour into skillet used to cook the sausage. Whisk as it thickens. Once the milk has the consistency of gravy, stir in cooked sausage.
Sprinkle remaining cheese on top of hash browns.
Pour sausage gravy on top of scrambled eggs, cheese, and hash browns.
Place the remaining crust on top. Fold over and crimp edges of pie crusts to keep gravy and cheese from leaking out.
Bake at 450°F for about 15-20 minutes or until crust is done.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More