Sausage and Egg Breakfast Pie

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes, including 10 minutes of resting

Quick Ingredients

• 1 refrigerated rolled pie crust, about 7.5 ounces
• 1 tablespoon all-purpose flour, for rolling
• 1 pound pork breakfast sausage
• 1 medium yellow onion, diced, about 1 cup
• 8 large eggs, divided
• 3/4 cup heavy cream, divided
• 1 tablespoon unsalted butter
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 2 tablespoons chopped fresh parsley
• 1 tablespoon sliced fresh chives, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper

Do This

• 1. Heat the oven to 400°F. Fit the pastry into a 9-inch deep-dish pie plate, chill for 10 minutes, and par-bake for 16 minutes.
• 2. Brown the sausage for 7 to 9 minutes. Transfer it to a plate, reserving 1 teaspoon of drippings in the skillet.
• 3. Sauté the onion in the reserved drippings for 5 to 6 minutes, then combine it with the sausage.
• 4. Whisk 7 eggs with 1/4 cup cream, parsley, thyme, garlic powder, pepper, and 1/4 teaspoon salt. Softly scramble in the butter for 4 to 5 minutes.
• 5. Whisk the remaining egg with the remaining 1/2 cup cream and 1/4 teaspoon salt. Layer cheddar, sausage, onion, scrambled eggs, and chives in the crust; pour the cream mixture over the filling and add the remaining cheddar.
• 6. Bake at 350°F for 28 to 32 minutes, until the center reaches 160°F. Rest for 10 minutes before slicing.

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Why You’ll Love This Recipe

• A flaky, golden pastry crust makes every slice feel special without requiring homemade dough.
• Seasoned breakfast sausage, creamy eggs, and sharp cheddar create a hearty, satisfying filling.
• The components can be prepared ahead, making this pie convenient for holidays and busy mornings.
• It is easy to customize with different cheeses, vegetables, herbs, or sausage varieties.

Grocery List

• Produce: 1 medium yellow onion, fresh flat-leaf parsley, and fresh chives
• Meat: 1 pound pork breakfast sausage
• Dairy and Eggs: 8 large eggs, heavy cream, unsalted butter, and sharp cheddar cheese
• Refrigerated: 1 rolled pie crust
• Pantry: All-purpose flour, kosher salt, black pepper, garlic powder, and dried thyme

Full Ingredients

For the Pastry Crust

• 1 refrigerated rolled pie crust, about 7.5 ounces, softened according to package directions
• 1 tablespoon all-purpose flour, for lightly dusting the work surface

For the Sausage and Onion Filling

• 1 pound pork breakfast sausage, preferably sage-seasoned, with casings removed if using links
• 1 medium yellow onion, diced into 1/4-inch pieces, about 1 cup

For the Eggs, Cheese, and Herbs

• 8 large eggs, divided
• 3/4 cup heavy cream, divided
• 1 tablespoon unsalted butter
• 1 1/2 cups shredded sharp cheddar cheese, about 6 ounces, divided
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely sliced fresh chives, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper

Step-by-Step Instructions

Step 1: Prepare and chill the pastry crust

Preheat the oven to 400°F with a rack positioned in the lower third. Lightly flour the work surface and roll the pastry into a 13-inch circle. Carefully transfer it to a 9-inch deep-dish pie plate with sides at least 1 1/2 inches high. Press the pastry gently against the bottom and sides without stretching it. Trim the edge to leave a 1/2-inch overhang, fold the overhang under, and crimp the rim. Refrigerate the shaped crust for 10 minutes while the oven finishes heating.

Step 2: Par-bake the crust

Line the chilled crust with parchment paper and fill it with pie weights or dry beans, making sure the weights reach the edges. Bake for 12 minutes. Carefully lift out the parchment and weights, prick any puffed areas with a fork, and bake for another 4 minutes. The crust should look dry and very lightly golden, but it will not yet be fully browned. Set it on a rimmed baking sheet and reduce the oven temperature to 350°F.

Step 3: Brown the breakfast sausage

While the crust bakes, place the sausage in a large skillet over medium heat. Cook for 7 to 9 minutes, breaking it into small, bite-size crumbles with a wooden spoon. Continue cooking until no pink remains and the sausage has browned around the edges. Transfer the sausage to a paper towel-lined plate. Carefully drain the skillet, leaving about 1 teaspoon of sausage drippings behind.

Step 4: Sauté the onion

Add the diced onion to the skillet with the reserved drippings. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the onion is soft, translucent, and lightly golden around the edges. Remove the skillet from the heat and stir the onion into the cooked sausage. Allow the mixture to cool slightly while you prepare the eggs.

Step 5: Softly scramble the eggs

Crack 7 of the eggs into a medium bowl. Add 1/4 cup of the heavy cream, the parsley, dried thyme, garlic powder, black pepper, and 1/4 teaspoon of the kosher salt. Whisk until the yolks and whites are completely combined.

Wipe out the skillet, add the butter, and place it over medium-low heat. Once the butter is melted, pour in the egg mixture. Cook for 4 to 5 minutes, gently pushing the eggs from the edges toward the center with a silicone spatula. Stop cooking when large, soft curds have formed but the eggs still look glossy and slightly underdone. They will finish cooking in the oven. Remove the skillet from the heat immediately.

Step 6: Assemble the breakfast pie

Sprinkle 1/2 cup of the cheddar evenly over the bottom of the par-baked crust. Add the sausage and onion mixture, followed by the softly scrambled eggs. Sprinkle 2 teaspoons of the chives over the eggs.

In a small bowl, whisk the remaining 1 egg with the remaining 1/2 cup heavy cream and 1/4 teaspoon kosher salt. Slowly pour this mixture over the filling, pausing to let it settle into the spaces between the sausage and eggs. Finish with the remaining 1 cup cheddar. If the crust edge is already well browned, cover it loosely with strips of aluminum foil or a pie shield.

Step 7: Bake, rest, and serve

Bake the pie on the rimmed baking sheet at 350°F for 28 to 32 minutes. It is ready when the cheese is melted and golden, the edges are gently puffed, and the center has only a slight wobble when the pan is moved. An instant-read thermometer inserted into the center should register at least 160°F.

Transfer the pie to a wire rack and let it rest for 10 minutes. Garnish with the remaining 1 teaspoon chives, then cut into 8 wedges with a sharp serrated knife. Serve warm.

Pro Tips

• Keep the eggs soft: Stop scrambling while they are still glossy and slightly wet. Fully cooked scrambled eggs can become dry after the pie is baked.
• Drain the sausage well: Excess grease can make the pastry soggy and prevent the creamy egg mixture from setting evenly.
• Shred your own cheese: Freshly shredded cheddar melts more smoothly than pre-shredded cheese, which is often coated with anti-caking ingredients.
• Protect the crust: Check the pie after 20 minutes of baking. If the crimped edge is becoming too dark, cover only the rim with foil.
• Allow time to rest: The 10-minute rest helps the filling finish setting, so the wedges hold their shape when sliced.

Variations

• Spicy Southwest Pie: Use hot breakfast sausage, replace the cheddar with pepper Jack, and add 1 finely chopped jalapeño to the onion. Replace the parsley and thyme with 2 tablespoons chopped cilantro.
• Bacon and Spinach Pie: Replace the sausage with 10 ounces of chopped bacon. After cooking the onion, add 2 packed cups baby spinach and sauté for 2 minutes, until wilted.
• Vegetable Breakfast Pie: Omit the sausage and sauté 8 ounces sliced mushrooms and 1 diced red bell pepper with the onion. Add an extra 1/4 teaspoon kosher salt to compensate for the missing sausage.

Storage & Make-Ahead

Allow leftovers to cool, then cover the pie tightly or transfer individual slices to airtight containers. Refrigerate for up to 4 days. Reheat individual slices in a 325°F oven for 12 to 15 minutes, or microwave each slice for 60 to 90 seconds. To freeze, wrap cooled slices individually in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. For advance preparation, par-bake the crust and cook the sausage and onion up to 24 hours ahead. Refrigerate them separately, then prepare the scrambled eggs and assemble the pie shortly before baking. The entire pie may also be baked one day ahead and reheated, loosely covered with foil, at 325°F for 20 to 25 minutes.

Nutrition (per serving)

Calories: 590 kcal | Carbs: 18g | Protein: 24g | Fat: 47g | Saturated Fat: 21g | Fiber: 1g | Sugar: 3g | Sodium: 960mg | Cholesterol: 290mg