Breakfast Sausage Pot Pie Recipe

Breakfast sausage: A seasoned sausage typically used for breakfast dishes, providing a savory and flavorful base.

Pie crust: A flaky pastry that forms the base and top of the pot pie, available store-bought or homemade.

Eggs: Beaten to create a creamy and binding mixture for the filling.

Milk: Adds creaminess and helps bind the filling together.

Cheddar cheese: Shredded cheese that adds a rich, cheesy flavor to the filling.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the filling.

To ensure a flaky and crisp pie crust, blind bake it for about 10 minutes before adding the sausage mixture. This helps to prevent a soggy bottom. Also, when cooking the sausage, make sure to break it into small crumbles for even distribution throughout the filling.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• store-bought or homemade pie crust - Substitute with phyllo dough: Phyllo dough provides a lighter, flakier texture and can be layered for added crispiness.

• beaten eggs - Substitute with egg substitute: Egg substitutes are a good option for those with dietary restrictions or allergies and can provide similar binding properties.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most recipes, providing a similar consistency.

• cheddar or your choice shredded cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and offers a mild flavor that complements many dishes.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, making it a good alternative.

• Allow the breakfast sausage pot pie to cool completely at room temperature. This prevents condensation, which can make the crust soggy.

• Once cooled, cover the pie tightly with plastic wrap or aluminum foil. For added protection, place the wrapped pie in a resealable plastic bag or an airtight container.

• Store the covered pie in the refrigerator for up to 3-4 days. When ready to enjoy, reheat slices in the microwave or oven until warmed through.

• For freezing, wrap the cooled pie in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and preserves the pie's flavor.

• Label the wrapped pie with the date and contents to keep track of its freshness. Place it in the freezer, where it can be stored for up to 2-3 months.

• To reheat a frozen pie, transfer it to the refrigerator and let it thaw overnight. Once thawed, remove the wrappings and reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

• For individual slices, wrap each slice in plastic wrap and then foil before freezing. This allows you to thaw and reheat single servings as needed.

• When reheating, ensure the filling reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.

• Preheat your oven to 350°F (175°C). Place the leftover breakfast sausage pot pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 20-25 minutes or until warmed through.

• For a quicker method, use the microwave. Place a slice of the pot pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pot pie slice in the air fryer basket and heat for 5-7 minutes. This method helps maintain the crust's crispiness.

• For stovetop reheating, place a slice of the pot pie in a skillet over medium-low heat. Cover the skillet with a lid to trap the heat and moisture. Heat for about 10 minutes, flipping halfway through to ensure even warming.

• Oven: Used to bake the pot pie at a consistent temperature of 375°F (190°C).

• Skillet: Used to cook the breakfast sausage until browned.

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to mix the eggs, milk, salt, and pepper thoroughly.

• Pie dish: Used to hold the pie crust and sausage mixture while baking.

• Measuring cups: Used to measure the milk and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Spatula: Used to stir the cooked sausage and shredded cheese into the egg mixture.

• Knife: Used to cut the pie into servings after it has cooled.

• Cooling rack: Used to let the pie cool for a few minutes before serving.

Prepare ingredients in advance: Cook the sausage and shred the cheese the night before to save time in the morning.

Use pre-made pie crust: Opt for a store-bought pie crust to cut down on preparation time.

Batch cooking: Double the recipe and freeze one pot pie for a quick meal later.

Multitask: While the sausage is cooking, whisk together the eggs, milk, salt, and pepper.

Preheat the oven early: Turn on the oven before you start assembling the pot pie to ensure it’s ready to go.