Brunch Sausage Egg Pot Pie with Puff Pastry Crust
Elevate your brunch game with this irresistible Brunch Sausage Egg Pot Pie featuring a flaky puff pastry crust. Perfectly blending savory breakfast sausage, fluffy eggs, melty cheddar cheese, and a touch of sautéed onion and bell pepper, this hearty dish is an all-in-one crowd-pleaser. A rich egg and cream mixture ties the ingredients together, while the golden puff pastry topping adds a crisp, buttery finish. Ready in under an hour, this comforting creation is ideal for weekend gatherings or holiday mornings. Serve it warm and watch as every slice delivers a delicious combination of textures and flavors that will leave guests coming back for more. Keywords: brunch pot pie, sausage egg pie, puff pastry breakfast recipes, savory brunch ideas, comfort food recipes.
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 1 pound Ground breakfast sausage
- 6 Large eggs
- 0.5 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Diced onion
- 0.5 cup Chopped bell pepper (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Butter
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C).
Thaw the puff pastry sheet as per package instructions. Lightly dust a clean countertop with flour and roll the puff pastry out to fit your pie dish. Set aside in the refrigerator.
In a large skillet over medium heat, melt the butter. Add the diced onion and optional bell pepper and sauté for 3-4 minutes until softened.
Add the ground breakfast sausage to the skillet and cook until browned and fully cooked through. Drain any excess grease and set the mixture aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
Stir the shredded cheddar cheese into the egg mixture.
Combine the cooked sausage and vegetable mixture with the egg and cheese mixture, stirring until evenly mixed.
Transfer the sausage-egg filling into your prepared pie dish.
Carefully place the rolled-out puff pastry over the filling, trimming any excess pastry around the edges. Press the edges down to seal, and cut a few slits in the top of the pastry to allow steam to escape.
Place the pie dish on the middle rack of your preheated oven and bake for 30-35 minutes, or until the puff pastry is golden brown and puffy.
Remove from the oven and allow the pot pie to cool for 5-10 minutes before serving.
Slice and enjoy your Brunch Sausage Egg Pot Pie with Puff Pastry Crust!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 254 mg | 5% | |
*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.
