Sausage Breakfast Pie
intro
A hearty, savory baked pie loaded with crumbly sausage, fluffy eggs, melted cheddar, and flaky crust, perfect for cozy weekend family breakfasts.
Ingredients
Steps
Prep crust and preheat oven
Preheat your oven to 190°C (375°F). Unroll the 200g 9-inch unbaked pie crust, press it firmly into the bottom and up the sides of a standard 9-inch pie dish, crimping the edges if desired. Prick the crust bottom 8-10 times with a fork to prevent air bubbles, then par-bake for 8 minutes on the middle oven rack. Remove and set aside on a wire rack to cool slightly.
Brown sausage and vegetables
While the crust par-bakes, heat 14g (1 tablespoon) unsalted butter in a large skillet over medium heat (pan surface temp ~165°C/330°F). Add the 100g diced yellow onion and 75g diced red bell pepper, sauté for 3 minutes until slightly softened. Add the 450g ground breakfast sausage, break it into fine crumbles with a wooden spoon, and cook for 7-8 minutes until fully browned with no pink remaining. Drain all excess grease from the skillet, then set the sausage mixture aside to cool for 5 minutes.
Whisk egg custard base
In a 2-quart glass mixing bowl, crack all 6 large eggs, then add 120ml whole milk, 3g (1 teaspoon) garlic powder, 1g (1/2 teaspoon) ground black pepper, and 1.5g (1/4 teaspoon) fine salt. Whisk vigorously for 45-60 seconds until the mixture is completely smooth, pale yellow, and no streaks of separate egg white remain.
Layer pie filling components
Spread the cooled sausage and vegetable mixture in an even layer across the bottom of the par-baked pie crust. Sprinkle 170g (1.5 cups) of the shredded sharp cheddar evenly over the sausage layer, then slowly pour the whisked egg custard over the top, tilting the dish slightly to ensure the custard fills all gaps between the sausage crumbles. Top with the remaining 55g (1/2 cup) shredded cheddar.
Bake until fully set
Carefully place the assembled pie on the middle rack of the preheated 190°C (375°F) oven. Bake for 30-32 minutes, until the crust edges are deep golden brown, the top cheese is bubbly and lightly browned in spots, and the center of the pie does not jiggle when you gently nudge the edge of the pie dish.
Rest and serve warm
Remove the baked pie from the oven and transfer it to a wire cooling rack. Let it rest for 10 minutes at room temperature to allow the egg filling to set fully, which ensures clean, neat slices. Cut into 6 even wedges and serve warm.
Tips
2.If your crust edges start to brown too quickly during baking, wrap a thin strip of aluminum foil around the crust rim to prevent burning, starting at the 20-minute bake mark.
3.Customize the filling to your taste: swap cheddar for pepper jack for a spicy kick, add 50g cooked diced hash browns for extra heartiness, or mix in 2 tablespoons of chopped fresh chives for bright, herby flavor.
OMG this was such a game changer for our Sunday brunch! I swapped the regular sausage for spicy Italian and it hit so hard. My whole family went back for seconds, even my super picky 7 year old who turns his nose up at 90% of what I cook. 10/10 will be making this again for our next potluck at church!
SO good! I made this on Sunday and cut it into slices to grab for quick breakfasts all work week. It reheats like a dream in the microwave, no soggy crust or weird texture at all. Saved me so much time rushing out the door this week!
Super easy recipe, came together way faster than I expected for something that tastes this hearty. I only gave it 4 stars because I added way too much salt by accident — totally my bad, not the recipe’s fault! Next time I’ll remember the sausage already has plenty of salt in it. Great post-hike breakfast, filled me up for hours.
My kids loved it! I made this for our back-to-school breakfast kickoff and they begged me to put it on the weekly rotation. The flaky crust with the savory sausage and egg filling is exactly the comfort food we needed on a busy first week of school. Even my husband, who thinks breakfast isn’t a real meal unless it has 3 pancakes, was raving.
Made this yesterday for a lazy Saturday breakfast and wow, it’s even better than the breakfast casserole I’ve been making for years! The crust adds such a nice texture that regular egg bakes are missing. I tossed in some diced bell peppers I had in the fridge and it was chef’s kiss.
Really tasty base recipe! I used a gluten-free pie crust to fit my dietary needs and it turned out pretty good, the only issue was my crust got a little burnt on the edges because I forgot to tent it with foil. Next time I’ll set a timer for that! Flavor was on point though.
Took this to my office breakfast potluck last week and people were asking me for the recipe before I even set the pan down! Super easy to transport, didn’t get messy on the drive in, and it was gone in 10 minutes flat. Absolute crowd pleaser.
Wait can I make this in a cast iron skillet over a campfire? Asking because I’m prepping for our fall camping trip and this looks like the perfect hearty breakfast to make for our group. I feel like the cast iron would give the crust that extra crispy edge we love.
Flavor was incredible, I used dairy-free cheese and lactose-free milk and it still came out so creamy and delicious! Knocked a star off because I wish there was a little more sausage in the ratio, so next time I’ll add an extra half pound of sausage to make it extra meaty. Otherwise, perfect easy breakfast.
Game changer for weekend brunch guests! I made this last time my in-laws were in town and my mother-in-law, who is the pickiest eater I know, asked for seconds. Win for me! I served it with a side of fresh fruit and mimosas, 10/10 vibe.
As someone who can barely make scrambled eggs without setting off the smoke alarm, this recipe was so easy I actually pulled it off! No fancy steps, no weird ingredients I can’t find at my regular grocery store, and it looked like I spent hours in the kitchen. My wife thought I ordered takeout from the fancy breakfast spot downtown lmao.
Added a layer of hash browns between the crust and the sausage for a little extra carb action and oh my GOD it was so good. Perfect hangover food after our friend’s birthday party Saturday night, all of us devoured half the pan before we even finished our first coffee.
Made this for my teen son’s football team pre-game breakfast and it was perfect! All the boys were full and energized for their game, and several parents texted me later asking for the recipe. Easy to make in big batches, too — I doubled the recipe and baked it in a 9x13 pan no problem.
Super cheap to make, which is perfect for my college student budget! I used frozen pre-cooked sausage crumbles to save even more time, and the whole thing came together for like $8 total, which fed me for 5 days. Only thing is next time I’ll add a little hot sauce on top, it was a tiny bit plain for my taste, but that’s an easy fix.
Made this for my husband’s first birthday as a married couple and he said it’s the best breakfast I’ve ever made him. I was nervous because I’m still learning to cook, but the directions were so clear I didn’t mess anything up! We ate half the pie for breakfast and the other half for a late night snack.
I’ve been making breakfast pies for 40 years and this recipe is right up there with my old go-to! I added a little diced onion to the sausage while it browned and it gave it such a nice depth of flavor. Easy enough for my teen granddaughter to help me make it, too, which is always a bonus.
This was solid, but y’all are sleeping on adding a drizzle of hot honey on top once it comes out of the oven. The sweet-spicy kick with the savory sausage and flaky crust? Unreal. I make this every other weekend now and my roommate always hovers in the kitchen waiting for it to be done.
SO good! I was worried the crust would get soggy from the egg filling, but it was perfectly crisp all the way around, even the bottom. Baked it exactly as the recipe said, no adjustments needed, and it turned out perfect. Already sent the recipe link to my whole family group chat.
Great recipe, super straightforward. I threw in a half bag of frozen mixed veggies (peas, carrots, corn) that I had in the freezer to add a little more nutrition, and it worked perfectly! The only reason I didn’t give 5 stars is I wish the recipe noted how long to let it cool before slicing — I cut into it too early and it was a little runny, but after 10 minutes it set up great. Will definitely make again.