Brunch Pie Recipes

BLT BRUNCH PIE

Steps:

• In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes. , Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely., In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. , Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.

BREAKFAST PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
• Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
• Bake in preheated oven for 18 to 20 minutes, or until filling is set.

BRUNCH PIE

Steps:

• Cook bacon on until crisp, crumble. Reserve 1 T bacon grease.
• Mix corn flake crumbs with reserved bacon grease.
• Beat eggs in bowl and add remaining ingredients and bacon.
• Pour into pie plate and top with corn flake crumb mixture.
• Cover and refridgerate 2 hours - overnight. Bake uncoverd at 325 for 50 minutes.

BREAKFAST PIE

Steps:

• Cook sausage until done.
• Crumble, and then drain.
• Mix cheese and sausage.
• Sprinkle in pie shell.
• Lightly beat eggs in a bowl.
• Combine remaining ingredients and add to egg mixture.
• Pour in shell.
• Bake at 375 degrees for 40-45 minutes .
• Cool on rack 10 minutes.

COUNTRY BRUNCH PIE

Steps:

• Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese. , Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CANNED CORNED BEEF HASH BRUNCH PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.
• Combine corned beef hash and 1 egg in a medium bowl. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.
• Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.
• Combine evaporated milk, remaining egg, flour, mustard, garlic powder, and pepper in a small bowl. Pour over the mixed vegetables. Sprinkle with remaining Cheddar cheese.
• Return to the oven and bake until set, 30 to 40 minutes.

PERFECT BRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
• Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife. Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next.
• Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.
• Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.
• Winning Olive Recipe: Learn More about the winning cook, Celia Wallis