Breakfast Sausage Pot Pie

Breakfast Sausage Pot Pie

Jones Dairy Farm

"With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner)."
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Ingredients

50 m servings 459 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
  2. Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
  3. Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
  4. Let stand for 10 minutes before cutting and serving.

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