Breakfast Pot Pie

Servings: 6-8 | Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes

Ingredients

Crust

• 2 prepared pie crusts (homemade or store-bought, for bottom and top)

Filling

• 1 pound breakfast sausage (mild or spicy)
• 2 cups diced potatoes (about 2 medium russet potatoes, peeled)
• 1 tbsp. olive oil
• 1 small onion, diced
• 1 red or green bell pepper, diced
• 2 cloves garlic, minced
• 8 large eggs
• ¼ cup milk or heavy cream
• 1½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. paprika
• 2 tbsp. butter
• 1 egg, beaten (for egg wash)

Instructions

Prepare the Filling

1. Preheat oven to 375°F (190°C).
2. Cook diced potatoes in boiling salted water for 5-7 minutes until just tender but not mushy. Drain and set aside.
3. In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles. Cook until browned and fully cooked through, about 8-10 minutes. Remove from pan and set aside.
4. In the same skillet, add olive oil and sauté the diced onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more. Remove from pan and set aside with sausage.
5. In a bowl, whisk together eggs, milk, salt, black pepper, and paprika.
6. Melt butter in the skillet over medium-low heat. Pour in the egg mixture and scramble gently until just set but still slightly soft (they will continue cooking in the oven). Remove from heat.
7. In a large bowl, combine the cooked sausage, sautéed vegetables, cooked potatoes, scrambled eggs, cheddar cheese, and mozzarella cheese. Gently mix to combine. Let cool for 10 minutes.

Assemble the Pot Pie

1. Roll out one pie crust and fit it into a 9-inch deep-dish pie pan, letting the edges hang over.
2. Pour the cooled filling mixture into the pie crust, spreading it evenly.
3. Roll out the second pie crust and place it over the top of the filling.
4. Trim the excess dough, leaving about ½ inch overhang. Fold the edges under and crimp to seal.
5. Cut 4-5 slits in the top crust to allow steam to escape.
6. Brush the top crust with beaten egg for a golden finish.

Bake

1. Place the pie on a baking sheet (to catch any drips) and bake for 40-45 minutes, until the crust is golden brown.
2. If the edges brown too quickly, cover them with aluminum foil strips.
3. Let cool for 10-15 minutes before slicing. Serve warm.