Growing up, Sausage and Egg Pies were a staple in my household. There’s just something about the savory sausage, fluffy eggs, and buttery crust that makes them an absolute delight. I remember my mom would whip up a batch on Sunday mornings, and the whole family would gather around the table, eagerly anticipating the delicious bites to come.
As I got older and started experimenting in the kitchen, I quickly realized that Sausage and Egg Pies were not only delicious but also incredibly versatile. You could customize them with different types of sausage, cheese, and even veggies to suit your taste buds. And let’s not forget how easy they are to make – with a prep time of just 15 minutes and a cook time of 20 minutes, you can have a batch of these pies ready to enjoy in just 35 minutes!
Why This Sausage and Egg Pies Recipe Will Become Your Go-To
The Secret Behind Perfect Sausage and Egg Pies
The secret to making the perfect Sausage and Egg Pies lies in the balance of flavors and textures. The key is to start with high-quality ingredients and then treat them with care. By carefully cooking the sausage, whisking the eggs, and layering the components, you’ll end up with a dish that’s both satisfying and visually stunning. The buttery crust provides a perfect base, while the savory sausage and creamy eggs create a harmonious blend of flavors. And the shredded cheddar cheese? Well, that just takes the whole thing to the next level.
Essential Ingredients You’ll Need
To make these delectable Sausage and Egg Pies, you’ll need a few key ingredients:
- 1 package refrigerated pie crust: This provides the foundation for the pies, ensuring a flaky and tender crust.
- 8 large eggs: The eggs are the star of the show, providing a rich and creamy texture.
- 1 pound breakfast sausage, cooked and crumbled: The sausage adds a savory and satisfying element to the pies.
- 1/2 cup shredded cheddar cheese: The melted cheese creates a gooey and irresistible filling.
- 1/4 cup milk: The milk helps to create a smooth and cohesive filling.
- 1 teaspoon salt: This seasoning enhances the overall flavor profile.
- 1/2 teaspoon black pepper: The pepper adds a subtle kick to the pies.
Step-by-Step Sausage and Egg Pies Instructions
Preparing Your Sausage and Egg Pies
With a prep time of just 15 minutes and a cook time of 20 minutes, these Sausage and Egg Pies come together in a flash. All you’ll need is a mixing bowl, a muffin tin, and a few simple tools. Let’s get started!
1- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin. Unroll the refrigerated pie crust and gently press it into the muffin cups, creating a little nest for the filling.
2- In a medium bowl, whisk together the 8 large eggs, 1/4 cup of milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the mixture is smooth and well-combined.
3- Evenly distribute the cooked and crumbled breakfast sausage into the pie crust-lined muffin cups. Top each cup with a tablespoon or two of the shredded cheddar cheese.
4- Carefully pour the egg mixture over the sausage and cheese, filling each cup to about 3/4 full. You’ll want to ensure the egg mixture is distributed evenly.
5- Bake the Sausage and Egg Pies for 18-20 minutes, or until the eggs are set and the crust is golden brown. Keep an eye on them towards the end to ensure they don’t overcook.
6- Remove the pies from the oven and let them cool for a few minutes before serving. These Sausage and Egg Pies are best enjoyed warm, so dig in and savor every delicious bite!
Pro Tips for Success
- Make sure to fully cook the sausage before assembling the pies. This will ensure the sausage is nice and crispy.
- Whisk the eggs thoroughly to incorporate air and create a light, fluffy filling.
- Grease the muffin tin well to prevent the pies from sticking.
- Experiment with different types of sausage, cheese, or even veggies to customize the flavors.
- Bake the pies on the lower end of the time range to avoid overcooking the eggs.
- Let the pies cool for a few minutes before serving to allow the filling to set.
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 dish, serving up to 12 people. They pair beautifully with a range of side dishes and beverages. For a classic pairing, serve them with a fresh fruit salad and a steaming mug of coffee or hot tea. If you’re in the mood for something a bit heartier, try serving them alongside crispy hash browns or fluffy buttermilk biscuits. And don’t forget the hot sauce – a few dashes can add a delightful kick to these pies.
Storage and Make-Ahead Tips
The great thing about Sausage and Egg Pies is that they can be prepared in advance, making them the perfect breakfast or brunch option for busy mornings. Once baked, the pies can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until heated through.
If you’d like to make them even further in advance, you can freeze the unbaked pies. Assemble the pies as directed, but instead of baking, place them in the freezer on a baking sheet until firm. Then, transfer them to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, simply remove the frozen pies from the freezer, place them in a greased muffin tin, and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.
Variations and Dietary Adaptations for Sausage and Egg Pies
Creative Sausage and Egg Pies Variations
While the classic Sausage and Egg Pies are delicious, there are plenty of ways to put your own spin on this recipe. Try swapping out the breakfast sausage for spicy Italian sausage or even vegetarian sausage crumbles for a meatless option. You could also experiment with different types of cheese, such as pepper jack or feta, to create unique flavor profiles. For a seasonal twist, consider adding diced bell peppers, caramelized onions, or fresh herbs to the filling. The possibilities are endless!
Making Sausage and Egg Pies Diet-Friendly
If you’re looking to make these Sausage and Egg Pies a bit more diet-friendly, there are a few simple substitutions you can try. For a gluten-free version, use a gluten-free refrigerated pie crust or make your own gluten-free crust. To reduce the carbs, you could use a low-carb pie crust or even skip the crust entirely and bake the filling in a greased muffin tin. For a dairy-free option, swap out the cheddar cheese for a non-dairy alternative and use plant-based milk instead of regular milk.
Frequently Asked Questions
Q: Can I use a different type of sausage in this recipe?
A: Absolutely! Feel free to experiment with different types of sausage, such as spicy Italian, turkey, or even plant-based sausage crumbles, to suit your taste preferences.
Q: How long do these Sausage and Egg Pies take to make?
A: The total time for this recipe is 35 minutes, with a prep time of 15 minutes and a cook time of 20 minutes.
Q: Can I make these pies ahead of time?
A: Yes, you can! These pies can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Simply reheat them in the oven when you’re ready to serve.
Q: How many servings does this recipe make?
A: This Sausage and Egg Pies recipe makes 12 servings, perfect for a crowd or to have leftovers on hand.
Q: What should I do if the eggs are overcooked?
A: To avoid overcooked eggs, keep a close eye on the pies towards the end of the baking time. If the eggs do end up slightly overcooked, try serving the pies with a dollop of sour cream or a drizzle of hot sauce to add moisture and balance the flavors.
Sausage and Egg Pies
- Total Time: 35
- Yield: 12 servings
Description
These quick and easy Sausage and Egg Pies are the perfect savory breakfast treat. With a flaky crust and a fluffy, protein-packed filling, they’re sure to satisfy your morning cravings.
Ingredients
– 1 package refrigerated pie crust
– 8 large eggs
– 1 pound breakfast sausage, cooked and crumbled
– 1/2 cup shredded cheddar cheese
– 1/4 cup milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat oven to 400°F.
2. Roll out the pie crust and cut into 12 circles using a biscuit cutter or the rim of a glass.
3. Press the circles into a greased 12-cup muffin tin.
4. In a medium bowl, whisk together the eggs, milk, salt, and pepper.
5. Stir in the cooked sausage and shredded cheese.
6. Spoon the egg mixture evenly into the pie crust-lined muffin cups.
7. Bake for 18-20 minutes, or until the eggs are set and the crust is golden brown.
8. Let cool for 5 minutes, then remove the pies from the muffin tin.
9. Serve warm and enjoy!
Notes
These pies can be made ahead of time and reheated for a quick breakfast. They also freeze well for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Chicken, Turkey & Pork Mains
- Method: Baking
- Cuisine: American
Conclusion
Sausage and Egg Pies are a true breakfast (or brunch) delight that are sure to become a staple in your household. With their perfect balance of savory sausage, fluffy eggs, and buttery crust, these pies are not only delicious but also incredibly easy to make.
Whether you’re hosting a crowd or looking for a quick and satisfying breakfast, this recipe is a true winner. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to indulge in the ultimate Sausage and Egg Pies experience. Don’t forget to share your creations with us and let us know how you enjoyed this recipe!
