It’s Sunday morning and the aroma of freshly brewed coffee and sizzling sausages fills the air. As I stretch my sleepy eyes open, I can’t help but smile, because I know what’s in store – my famous Sausage and Egg Pies. This is a recipe that’s been passed down through generations in my family, and it’s become a cherished tradition that brings us all together.
Growing up, I remember my grandma meticulously preparing these savory pies, her hands moving with the precision of a seasoned chef. She’d carefully crimp the edges of the flaky pie crust, ensuring every bite was perfectly portioned and delicious. And the moment they emerged from the oven, golden brown and oozing with cheesy goodness, the entire house would erupt in excited chatter.
Now, as I’ve taken over the tradition, I love seeing the pure delight on my family’s faces when they sink their teeth into these Sausage and Egg Pies. There’s something so satisfying about the way the fluffy eggs, spicy sausage, and buttery crust all come together in perfect harmony. It’s a dish that’s comforting, indulgent, and utterly irresistible.
Whether I’m serving them up for a lazy Sunday brunch or bringing them to a potluck, these Sausage and Egg Pies always steal the show. They’re the kind of recipe that everyone raves about, and I can’t wait to share my secret with you.
Why This Sausage and Egg Pies Recipe Will Become Your Go-To
The Secret Behind Perfect Sausage and Egg Pies
The secret to these Sausage and Egg Pies is all in the technique. By pre-cooking the sausage and carefully layering the fillings, you end up with a perfectly balanced pie that’s bursting with flavor in every bite. The key is to make sure the sausage is fully cooked and crumbled before assembling the pies, so you don’t end up with any raw or undercooked meat. And by adding just a touch of milk to the egg mixture, you create a deliciously creamy and tender filling that complements the flaky, buttery crust.
But the real magic happens when you bake these pies to golden perfection. The high heat ensures the crust gets beautifully crisp on the outside while the inside stays delightfully soft and flaky. And the addition of salt and pepper brings out all the natural flavors, making these Sausage and Egg Pies an absolute flavor explosion in your mouth.
Essential Ingredients You’ll Need
At the heart of this recipe are a few simple, yet essential ingredients. First, you’ve got the 1 pound of breakfast sausage, casings removed. This provides the savory, spicy backbone of the dish, infusing every bite with irresistible sausage flavor.
Then there are the 8 large eggs, which create the rich, creamy filling that perfectly complements the sausage. The 1/4 cup of milk helps to make the egg mixture extra light and fluffy, while the 1/4 teaspoon each of salt and black pepper season it to perfection.
Lastly, you’ll need the 1 package (14.1 oz) of refrigerated pie crusts. This store-bought shortcut makes the prep work a breeze, allowing you to quickly assemble and bake these Sausage and Egg Pies without any fuss.
With these key components, you’ll be well on your way to creating a truly delectable and irresistible breakfast treat.
Step-by-Step Sausage and Egg Pies Instructions
Preparing Your Sausage and Egg Pies
This Sausage and Egg Pies recipe comes together in just 35 minutes total, with 15 minutes of prep time and 20 minutes of cook time. All you’ll need are a few simple tools – a skillet, a mixing bowl, and a muffin tin.
1- Start by preheating your oven to 375°F and spraying a 12-cup muffin tin with nonstick cooking spray. This will ensure your Sausage and Egg Pies bake up perfectly.
2- In a large skillet, cook the 1 pound of breakfast sausage over medium heat, breaking it up with a wooden spoon as it cooks, until it’s no longer pink, about 5-7 minutes. Drain any excess fat and set the cooked sausage aside.
3- Unroll the refrigerated pie crusts and use a 4-inch round cookie cutter to cut out 12 circles from the dough. Gently press the circles into the prepared muffin cups.
4- In a medium bowl, whisk together the 8 large eggs, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
5- Evenly distribute the cooked sausage into the pie crust-lined muffin cups, then pour the egg mixture over top, filling each cup about 3/4 full.
6- Bake the Sausage and Egg Pies for 20-22 minutes, until the centers are set and the crusts are golden brown. Let them cool for 5 minutes before removing from the muffin tin and serving hot.
Pro Tips for Success
To ensure your Sausage and Egg Pies turn out perfectly every time, here are a few pro tips to keep in mind:
- Make sure to fully cook and crumble the sausage before assembling the pies. This will prevent any raw or undercooked meat from ending up in the final dish.
- Don’t overfill the pie crust cups – aim to fill them about 3/4 full with the egg mixture. This will help them bake up nice and fluffy without overflowing.
- For the flakiest possible crust, work quickly when pressing the pie dough into the muffin tin. The less you handle the dough, the better.
- Keep a close eye on the baking time. The Sausage and Egg Pies should be cooked through, but still tender and moist in the center. Overbaking can lead to a dry, tough texture.
- Let the pies cool for 5 minutes before removing them from the tin. This will give the filling a chance to set up and make them easier to handle.
By following these simple tips, you’ll be well on your way to Sausage and Egg Pie perfection!
Serving and Storing Your Sausage and Egg Pies
Perfect Pairings for Sausage and Egg Pies
These Sausage and Egg Pies are the ultimate breakfast or brunch showstopper, serving up 12 perfectly portioned and delicious servings. They pair beautifully with a variety of sides and accompaniments to create a truly satisfying meal.
For a classic breakfast spread, serve the Sausage and Egg Pies alongside some crispy hash browns, fresh fruit salad, and a selection of breakfast meats like bacon or ham. The savory, protein-packed pies also go wonderfully with a warm, flaky biscuit or some buttery toast for dipping.
And of course, no breakfast is complete without a steaming mug of coffee or a refreshing glass of orange juice. The rich, eggy flavors of the pies are perfectly complemented by the bold, aromatic notes of a good cup of joe.
For a more casual brunch setting, you could even serve the Sausage and Egg Pies as part of a build-your-own breakfast sandwich bar, letting guests customize their own delicious creations.
Storage and Make-Ahead Tips
One of the best things about these Sausage and Egg Pies is that they’re incredibly easy to store and reheat. If you have any leftovers (which is unlikely!), simply let them cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
When you’re ready to enjoy them again, you can easily reheat the pies in the microwave for 30-60 seconds, or pop them back in a 350°F oven for 5-7 minutes until warmed through. The crust will crisp back up perfectly, and the fluffy egg filling will be just as delicious as the day you baked them.
For longer-term storage, you can also freeze the Sausage and Egg Pies. Just place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. To reheat, simply bake them straight from frozen at 350°F for 15-20 minutes.
Variations and Dietary Adaptations for Sausage and Egg Pies
Creative Sausage and Egg Pies Variations
While this classic Sausage and Egg Pies recipe is a real crowd-pleaser, there are plenty of ways to put your own spin on it. For a seasonal twist, you could swap out the breakfast sausage for spicy Italian sausage or even chorizo for a Southwestern-inspired flavor.
You could also play around with the filling, adding in diced bell peppers, onions, or mushrooms for extra veggies and texture. Or, for a cheesy twist, try stirring in some shredded cheddar or Monterey Jack cheese into the egg mixture before baking.
And for a handheld breakfast option, you could use a smaller muffin tin to make bite-sized Sausage and Egg Pie bites. These would be perfect for on-the-go snacking or as part of a larger brunch spread.
The possibilities are endless when it comes to customizing this beloved recipe to suit your tastes and preferences.
Making Sausage and Egg Pies Diet-Friendly
For those following a specific diet or dealing with dietary restrictions, there are several ways to adapt this Sausage and Egg Pies recipe to make it more diet-friendly.
For a gluten-free version, simply swap out the refrigerated pie crusts for a gluten-free pie dough or even a pre-baked gluten-free pie crust. And for a dairy-free option, you can use unsweetened almond or oat milk in place of the regular milk in the egg mixture.
If you’re watching your carb intake, you can skip the pie crust altogether and bake the Sausage and Egg filling in a greased muffin tin for a low-carb, crustless version.
And for a vegetarian or vegan twist, you can substitute the breakfast sausage with plant-based sausage or even diced, sautéed mushrooms for a savory, meat-free filling.
No matter your dietary needs, there’s a way to enjoy the delicious flavors of these Sausage and Egg Pies.
Frequently Asked Questions
Q: Can I use a different type of sausage besides breakfast sausage?
A: Absolutely! While breakfast sausage is the traditional choice, you can definitely experiment with other sausage varieties like Italian, chorizo, or even turkey sausage. Just be sure to fully cook and crumble the sausage before assembling the pies.
Q: How long do the Sausage and Egg Pies take to bake?
A: This recipe has a total cook time of 20 minutes. The pies bake at 375°F until the centers are set and the crusts are golden brown, which should take 20-22 minutes.
Q: Can I make the Sausage and Egg Pies ahead of time?
A: Yes, these pies are great for meal prepping! You can assemble the unbaked pies, cover, and refrigerate for up to 3 days before baking. You can also bake them fully and store the leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.
Q: How many servings does this Sausage and Egg Pies recipe make?
A: This recipe makes 12 servings of Sausage and Egg Pies. Each pie is a perfectly portioned individual serving, making them great for a crowd or for meal prep.
Q: What should I do if the crust is browning too quickly?
A: If you notice the pie crusts starting to brown before the centers are fully set, simply loosely tent the muffin tin with foil to prevent further browning. This will allow the fillings to finish cooking without the crusts getting overly dark.
Sausage and Egg Pies
- Total Time: 35
- Yield: 12 servings
Description
Sausage and Egg Pies are a savory breakfast or brunch delight. Flaky pastry encases a delicious filling of seasoned sausage and creamy eggs, making them the perfect handheld treat.
Ingredients
– 1 pound breakfast sausage, casings removed
– 8 large eggs
– 1/4 cup milk
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package (14.1 oz) refrigerated pie crusts
Instructions
1. Preheat oven to 375°F. Grease a 12-cup muffin tin.
2. In a skillet, cook the sausage over medium heat, breaking it up into crumbles, until no longer pink, about 5-7 minutes. Drain excess fat.
3. In a medium bowl, whisk together the eggs, milk, salt, and pepper.
4. Unroll the pie crusts and use a 4-inch round cutter to cut out 12 circles. Press the circles into the prepared muffin cups.
5. Divide the cooked sausage evenly among the pie crusts. Top with the egg mixture, filling the cups almost to the top.
6. Bake for 18-22 minutes, or until the egg is set and the crust is golden brown.
7. Allow the pies to cool in the muffin tin for 5 minutes before removing. Serve warm.
Notes
– For a spicier version, add a pinch of cayenne pepper to the egg mixture.
– Swap out the breakfast sausage for hot Italian sausage for a bolder flavor.
– These pies can be made ahead and refrigerated or frozen for later. Reheat in the oven before serving.
- Prep Time: 15
- Cook Time: 20
- Category: Pies & Pastries
- Method: Baking
- Cuisine: American
Conclusion
These Sausage and Egg Pies are truly a breakfast (or brunch!) masterpiece. With their perfect blend of savory sausage, fluffy eggs, and flaky, buttery crust, they’re sure to become a new family favorite in your household. The best part? They come together in just 35 minutes, making them a breeze to whip up for a crowd or enjoy as a cozy weekend meal.
I hope you’ll give this recipe a try and experience the magic of these Sausage and Egg Pies for yourself. Be sure to let me know how they turn out – I love hearing from readers and seeing their creations. Happy baking!
