Breakfast Pot Pie Recipes

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BREAKFAST SAUSAGE POT PIE



Breakfast Sausage Pot Pie image

With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).

Provided by Jones Dairy Farm

Categories     Trusted Brands: Recipes and Tips     Jones Dairy Farm

Time 50m

Yield 8

Number Of Ingredients 7

2 (9 inch) refrigerated unbaked pie crusts
1 (7 ounce) package Jones Dairy Farm All Natural Golden Brown® Sausage Links, cooked according to package directions, cooled and cut into small pieces
5 eggs, beaten
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup shredded Cheddar and Jack cheese
Salt and black pepper
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
  • Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
  • Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
  • Let stand for 10 minutes before cutting and serving.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 26.5 g, Cholesterol 170.9 mg, Fat 32.9 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 11.3 g, Sodium 567.1 mg, Sugar 0.4 g

BREAKFAST POT PIE



Breakfast Pot Pie image

Make and share this Breakfast Pot Pie recipe from Food.com.

Provided by Pinay0618

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 sheet puff pastry (approximately 8x10 inch)
12 eggs
2 minced garlic cloves
2 leeks, cleaned and chopped (discarding leaves)
2 celery ribs (chopped)
1 sprig rosemary (finely chopped)
1 lb bulk breakfast sausage (browned and drained)
3 tablespoons unsalted butter
1/2 cup parmesan cheese (grated)
1/2 cup all-purpose flour
1 quart milk
salt and pepper

Steps:

  • Directions:.
  • Melt butter in a large heavy bottomed pot (Dutch oven or stock pot) over medium heat. Add leeks, carrots, celery, garlic, and rosemary and saute until vegetables soften (about 10 min.). Stir in flour and continue to cook until the flour is well incorporated. At this point, stir in the cooked sausage, milk and parmesan cheese. Bring to a boil and then reduce heat and allow to simmer (stirring occasionally) until the gravy thickens (about 10-15 min.). Season with salt and pepper to taste.
  • Assembly:.
  • Pour thickened gravy into a medium sized casserole dish. Top with scrambled eggs. Cover the casserole dish with the puff pastry dough, crimping the dough around the edge of the dish. Lightly brush the pastry dough with egg wash. Place in preheated oven (400 degrees) and bake for approximately 30 minutes or until the pastry is golden brown.

COUNTRY BREAKFAST POT PIE



Country Breakfast Pot Pie image

Found this in a Pillsbury Pot Pie recipe book. OMG this is good! Great for breakfast or brunch. I am listing the entire recipe for 8 people, but since it was just two of us I cut the recipe in half. Great way to get rid of leftover ham!

Provided by dragonpawz

Categories     Breakfast

Time 45m

Yield 1 8 slices, 8 serving(s)

Number Of Ingredients 10

3 tablespoons vegetable oil
1 (20 ounce) bag refrigerated shredded hash browns
1 cup shredded cheddar cheese or 1 cup swiss cheese
8 eggs
1 tablespoon fresh chives
1/2 teaspoon salt or 1/2 teaspoon salt substitute
1/4 teaspoon ground pepper
1 1/2 cups cubed cooked ham
3 ounces cream cheese, cut into small cubes
1 (8 count) Pillsbury Refrigerated Crescent Dinner Rolls

Steps:

  • Heat oven to 375. Spray an 11x7 inch glass baking dish (2 Quart) with cooking spray. Cook hashbrowns according to the directions on the package. Remove hashbrowns and arrange in the bottom and around sides of casserole dish. Sprinkle cheese over potatoes.
  • In a bowl beat eggs. Stir in chives salt pepper and ham. Cook and stir over medium heat until partially cooked. Stir in cream cheese, cook and stir until eggs are cooked but moist. Spred over cheese and potatoes.
  • Seperate crescent rolls into triangles and roll half way. Arrange over eggs with tips in the center.
  • Bake 20-25 minutes or until crust is golden brown.

Nutrition Facts : Calories 576.1, Fat 33.8, SaturatedFat 10.8, Cholesterol 253.8, Sodium 758.4, Carbohydrate 44.3, Fiber 3.6, Sugar 3.2, Protein 22.7

BACON POT PIE



Bacon Pot Pie image

I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1/3 cup shortening
1/4 cup cold butter
5 to 7 tablespoons ice water
FILLING:
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

Steps:

  • Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

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