Imagine a breakfast so incredible it combines the comfort of a hearty casserole with the irresistible allure of a perfectly golden pie. This Breakfast Casserole Pie isn't just a meal; it's a morning game-changer that will transform your breakfast routine from mundane to magnificent! Packed with savory sausage, melted cheese, and a custardy egg base, this recipe is about to become your new weekend breakfast obsession that will have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 8 large eggs
- 2 cups milk
- 1 cup shredded cheese
- 1 pound breakfast sausage
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-made pie crust
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the center of the oven.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles. Cook until the sausage is completely browned and no pink remains, approximately 8-10 minutes.
- While the sausage is cooking, drain excess fat and transfer the cooked sausage to a paper towel-lined plate to remove additional grease.
- In the same skillet, sauté the diced onions and bell peppers until they become soft and slightly translucent, about 3-4 minutes.
- Prepare the pie crust by placing it in a 9-inch pie dish, crimping the edges decoratively if desired.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
- Layer the cooked sausage, sautéed vegetables, and shredded cheese evenly across the bottom of the pie crust.
- Carefully pour the egg mixture over the layered ingredients, ensuring even distribution.
- Place the pie dish in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
- To check doneness, insert a knife near the center - it should come out clean with no liquid egg residue.
- Remove from the oven and let the casserole cool for 10-15 minutes before slicing. This allows the eggs to set completely.
- Slice into 8 equal wedges and serve warm. Optional: garnish with fresh chopped herbs or additional cheese if desired.
Tips
- For extra flavor, consider using a mix of cheeses like sharp cheddar and Swiss.
- Make sure to drain the sausage thoroughly to prevent a soggy pie crust.
- Let the pie rest after baking - this helps the eggs set and makes slicing easier.
- You can prepare this the night before and refrigerate, then bake in the morning for a hassle-free breakfast.
- Use room temperature eggs for more even mixing and a smoother custard texture.
- If the pie crust edges start browning too quickly, cover them with aluminum foil.
- This dish freezes wonderfully - cut into portions and reheat for quick future breakfasts.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 22g
Protein: 25g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 280mg
