Julie Clark
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Sausage Breakfast Pie
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This Sausage Breakfast Pie combines three essential breakfast foods — sausage, eggs and cheese — and bakes them inside a flaky pie crust. The result is an easy quiche that’s ideal for weekend brunch or Christmas morning.
I’m not ashamed to have pie for breakfast. I’ve been known to sneak a leftover piece of apple pie along with my americano.
This Sausage Breakfast Pie (AKA breakfast quiche) recipe is 100% acceptable for breakfast or brunch, though. It’s a savory sausage breakfast casserole savory full of eggs, cheese and sausage.
Why you’ll love this recipe:
- Use a store bought pie crust for quick prep.
- Filling comes together quickly…especially if you brown the sausage in advance.
- A great weekday breakfast. Make it up on Sunday for breakfast all week.
- Add veggies or other meats to adapt it to your liking.
Is breakfast pie the same as quiche?
Yes. Quiche is an egg/milk mixture that bakes in a flaky pie crust, so yes, this breakfast pie would be considered a quiche.
Quiche can be filled with veggies and all kinds of meats and cheeses so you can use this recipe as a base, then adapt it to what you’d like.
Ingredients in Breakfast Pie
- Pie shell: I use my grandma’s pie crust recipe, but you can take a shortcut and buy a refrigerated pie crust if you’d like.
- Sausage: My family loves sausage, but use any protein you’d like: bacon or ham.
- Cheddar cheese: Sharp cheddar cheese is always best.
- Eggs: Large eggs are standard. If you have jumbo eggs, only use 4. If you have medium eggs, you may want to consider adding an additional egg.
- Milk: A high fat milk works best because it keeps the pie rich and fluffy. Use whole milk if you have it. Or you can use half heavy cream and half 2% milk.
- Salt & Pepper: Or add any other seasonings you’d like.
- Optional Add-ins: You can mix diced red bell pepper, mushrooms, onions, asparagus or really any other veggie into your egg & sausage mixture.
How to Make Sausage Breakfast Pie
- Prepare. Preheat the oven to 375ºF. Place the pie dough into a 9-inch pie pan or baking dish and flute the edges. Cook the sausage in a large skillet over medium-high heat until browned and crumbled. Drain off any fat.
- Layer. Sprinkle ½ cup of cheese over the bottom of the unbaked pie crust. Spoon the cooked sausage evenly over the cheese.
- Mix the eggs. In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture evenly over the sausage and shredded cheese. Then sprinkle on the remaining cheese.
- Bake. Bake for 30-35 minutes. A knife inserted in the center of the pie should come out clean. If you notice the edges of the pie getting too brown, you can cover the pie dish loosely with a piece of aluminum foil to prevent it from getting too brown.
What to Serve with Breakfast Pie
Looking to make this sausage breakfast pie into a complete meal? Try these recipes:
Other Recipes to Love
Sausage Breakfast Pie
This sausage breakfast pie recipe combines three essential breakfast foods — sausage, eggs and cheese — and bakes them inside a flaky pie crust. The result is a delicious dish that’s ideal for weekend brunch or a holiday breakfast.
Servings 8
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 1 9" unbaked pie shell
- 16 ounces bulk breakfast sausage
- 1 cup shredded cheddar cheese divided
- 5 large eggs beaten
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 375ºF. Place the pie dough into a 9-inch pie plate and flute the edges. 1 9" unbaked pie shell
- Cook the sausage in a skillet over medium-high heat until browned and crumbled. Drain off any fat. 16 ounces bulk breakfast sausage
- Sprinkle ½ cup of cheese over the bottom of the unbaked pie crust. Sprinkle the cooked sausage evenly over the cheese. Then sprinkle on the remaining cheese. 1 cup shredded cheddar cheese
- In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture evenly over the sausage and cheese. 5 large eggs, 1 cup whole milk, ½ teaspoon salt, ¼ teaspoon pepper
- Bake for 30-35 minutes. A knife inserted in the center of the pie should come out clean.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the breakfast pie being cut 8 slices, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 390kcal | Carbohydrates: 12g | Protein: 18g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 741mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 2mg
Made this last night for dinner for my daughter and I and it was yummy. I had a deep dish pie crust so I used six eggs and almost a pound of (hot) sausage. Added some onion, bell pepper and green onion. Had to cook it longer because of the deep dish crust (50 minutes). This will be great to freeze individual slices so I can grab one for breakfast during the workday.
I’ve made this many times with these adjustments. I make two deep dish pie crusts. I use two different kinds of cheeses, 1 cup of each kind in each pie. And I use a dozen eggs. These freeze really well if you want to make them ahead of time.
I’m making this for Thanksgiving and Christmas morning. Thank you for this simple delicious recipe! It’s amazing how the simplest ingredients can still hit the spot!
The sausage breakfast pie with just the eggs half n half I tgink. And Swiss cheese (shredded) is very good! My husband & I found this recipe several years ago & we just loved it!
Looks absolutely scrumptious. Will be making this soon.