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