Sitting at the kitchen table, the warm aroma of freshly baked Sausage and Egg Pies filled the air. Growing up, these pies were a weekend tradition in my family – the perfect comfort food to start the day. Mom would let my sister and I help prepare the dough, meticulously rolling it out and cutting the perfect circles. Then, we’d spoon in the savory sausage and egg filling, our mouths watering in anticipation. As the pies baked, the kitchen would transform into a cozy, inviting space, and we’d eagerly await that first, flaky bite. Those mornings were always so special, filled with laughter, quality time, and of course, the most delicious Sausage and Egg Pies.
Why This Sausage and Egg Pies Recipe Will Become Your Go-To
The Secret Behind Perfect Sausage and Egg Pies
This Sausage and Egg Pies recipe is truly a game-changer. What sets it apart is the perfect balance of flavors and textures – the buttery, flaky crust, the juicy sausage, and the creamy, perfectly cooked eggs. But the secret lies in the careful attention to detail and a few unique techniques that ensure your pies turn out phenomenal every single time. Trust me, once you try this recipe, it’ll become a staple in your household, too.
Essential Ingredients You’ll Need
To make these Sausage and Egg Pies, you’ll need just a handful of simple ingredients:
- Pie dough – I use a homemade all-butter crust, but store-bought works great too.
- Breakfast sausage – Choose a high-quality pork or turkey sausage to get the best flavor.
- Eggs – Large, fresh eggs are key for the perfect custard-like filling.
- Milk – A splash of milk helps the eggs set up nicely.
- Cheddar cheese – Sharp cheddar adds a delicious savory note.
- Salt and pepper – To season the filling and bring out all the flavors.
Step-by-Step Sausage and Egg Pies Instructions
Preparing Your Sausage and Egg Pies
Making these Sausage and Egg Pies is surprisingly easy, with just a few simple steps. In total, you’re looking at about 45 minutes of hands-on time, plus 30 minutes of baking. The result is a batch of 12 individual pies that are perfect for breakfast, brunch, or even a quick weeknight dinner. Let’s get started!
1- Preheat your oven to 375°F and grease a 12-cup muffin tin. This will ensure your Sausage and Egg Pies bake up with perfectly crisp, golden-brown crusts.
2- In a large skillet, cook the breakfast sausage over medium heat, breaking it up into crumbles as it cooks. Drain any excess fat, then set the sausage aside to cool slightly.
3- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the cooked sausage and shredded cheddar cheese.
4- On a lightly floured surface, roll out the pie dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or biscuit cutter to cut out circles from the dough.
5- Gently press the dough circles into the prepared muffin tin, pressing them into the sides and bottom to create a little pie crust. Spoon the sausage and egg mixture evenly into each dough-lined cup.
6- Bake the Sausage and Egg Pies for 30-35 minutes, until the crusts are golden brown and the filling is set. Let them cool for 5 minutes before carefully removing them from the tin.
Pro Tips for Success
The key to perfect Sausage and Egg Pies is to not overfill the crusts – leaving a little space at the top helps the filling set properly. Also, be sure to use a high-quality breakfast sausage for maximum flavor. And don’t be afraid to get creative with the cheese – try a mix of cheddar and pepper jack for a little kick.
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. Serve them alongside fresh fruit, a green salad, or crispy hash browns for a complete and satisfying meal. They also pair beautifully with a steaming mug of coffee or a freshly squeezed orange juice. For a heartier dinner option, add a side of roasted potatoes or a simple garden salad.
Storage and Make-Ahead Tips
Leftover Sausage and Egg Pies will keep in the fridge for up to 4 days. To reheat, simply pop them in the microwave for 30-60 seconds until warmed through. You can also freeze the unbaked pies for up to 3 months. Just thaw overnight in the fridge before baking as directed.
Variations and Dietary Adaptations for Sausage and Egg Pies
Creative Sausage and Egg Pies Variations
The beauty of this recipe is that it’s so versatile. Try swapping the breakfast sausage for spicy Italian sausage or chorizo for a zestier flavor. You can also mix up the cheese, using a blend of cheddar, feta, and spinach for a Mediterranean twist. Or go for a vegetarian version by replacing the sausage with sautéed mushrooms, bell peppers, and onions.
Making Sausage and Egg Pies Diet-Friendly
To make these Sausage and Egg Pies gluten-free, simply use your favorite gluten-free pie dough. For a low-carb or keto-friendly version, swap the crust for a parmesan cheese “crust” by pressing the egg mixture into a greased muffin tin and baking until set. And for a vegan take, use plant-based sausage or tofu and nix the eggs in favor of a creamy cashew-based filling.
Frequently Asked Questions
Q: Can I use pre-cooked sausage in this recipe?
A: Yes, you can definitely use pre-cooked sausage to save some time. Just be sure to chop or crumble it before adding it to the egg mixture.
Q: How long do the Sausage and Egg Pies take to bake?
A: The pies bake for 30-35 minutes at 375°F, until the crusts are golden brown and the filling is set.
Q: Can I make the Sausage and Egg Pies ahead of time?
A: Absolutely! You can assemble the unbaked pies up to 3 days in advance and keep them refrigerated until ready to bake. You can also freeze the unbaked pies for up to 3 months.
Q: How many Sausage and Egg Pies does this recipe make?
A: This recipe yields 12 individual pies, perfect for feeding a crowd or meal prepping for the week.
Q: What should I do if the filling spills over the crust while baking?
A: If you notice the filling starting to spill over the edges, simply place a baking sheet on the rack beneath the muffin tin to catch any drips. The pies will still turn out delicious!
Sausage and Egg Pies
- Total Time: 30
- Yield: 12
Description
Enjoy a delicious and convenient breakfast or snack with these quick and easy Sausage and Egg Pies. Buttery, flaky pastry is filled with savory sausage and fluffy eggs for a satisfying treat any time of day.
Ingredients
– 1 package puff pastry, thawed
– 8 eggs
– 1 lb. breakfast sausage, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Grease a 12-cup muffin tin.
2. – Unfold the puff pastry and cut into 12 squares. Press each square into the cups of the prepared muffin tin.
3. – In a medium bowl, whisk together the eggs, milk, salt, and pepper.
4. – Divide the cooked sausage and shredded cheese evenly among the pastry cups.
5. – Carefully pour the egg mixture over the sausage and cheese, filling each cup almost to the top.
6. – Bake for 18-20 minutes, or until the pastry is golden brown and the eggs are set.
7. – Allow to cool for 5 minutes before removing from the muffin tin.
8. – Serve warm and enjoy!
Notes
For a variation, you can add diced bell peppers, onions, or other veggies to the egg mixture. These pies also reheat well, so they make a great meal prep or on-the-go breakfast.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Baking
- Cuisine: American
Conclusion
These Sausage and Egg Pies are the perfect breakfast or brunch treat, full of savory, comforting flavors and a wonderfully flaky crust. The best part is, they’re surprisingly easy to make at home. Whether you’re feeding a crowd or just looking for a delicious meal prep option, this recipe is sure to become a new family favorite. So what are you waiting for? Preheat your oven and get ready to enjoy the most incredible Sausage and Egg Pies you’ve ever tasted!