Breakfast Lunch and Dinner Pie
Get ready to savor the ultimate all-day dish with the Breakfast Lunch and Dinner Pie—a hearty, flavorful creation that seamlessly transitions from morning to evening. This versatile recipe features layers of savory ground sausage, sautéed onions, red bell peppers, and wilted baby spinach nestled in a golden pie crust. A rich, creamy egg mixture infused with cheddar cheese and spices ties it all together for a perfectly balanced bite. Whether you’re hosting brunch or looking for a satisfying weeknight dinner idea, this easy, customizable pie delivers comfort and convenience in every slice. With just 15 minutes of prep and a bake that fills your kitchen with irresistible aromas, it’s the perfect make-ahead option for busy schedules. Add this show-stopper to your recipe collection today!
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Recipe Information
Ingredients
- 1 package Store-bought pie crust (or homemade)
- 0.5 pound Ground breakfast sausage
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 2 cups Baby spinach
- 5 large Eggs
- 0.25 cup Milk
- 1 cup Shredded cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust in a 9-inch pie pan, pressing it into the edges. Trim excess and crimp the edges if desired. Set aside.
In a medium skillet over medium heat, cook the ground breakfast sausage until browned and crumbled. Remove the sausage from the pan and set aside, leaving a bit of grease in the skillet.
Add the olive oil to the same skillet. Sauté the diced onion and red bell pepper until softened, about 5 minutes.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat and set the vegetable mixture aside.
In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, and paprika until fully combined.
Layer the browned sausage evenly across the bottom of the prepared pie crust.
Spread the sautéed vegetable mixture on top of the sausage.
Sprinkle the shredded cheddar cheese evenly over the vegetables.
Pour the egg mixture slowly over the layers in the pie crust, ensuring it fills the gaps.
Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy for breakfast, lunch, or dinner!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 207 mg | 16% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
