Sausage & Cheese Breakfast Pie
Ingredients
- 1 pound bulk pork sausage
- 3 teaspoons minced garlic
- 2 ½ cups shredded cheese (cheddar recommended)
- 1 ⅓ cups milk
- 3 whole eggs
- ¾ cup biscuit / baking mix
- ¾ teaspoon rubbed sage
- ¼ teaspoon ground black pepper
- Nonstick spray or butter (for greasing the pie plate)
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate or similar baking dish.
- In a large skillet over medium heat, cook the pork sausage until no longer pink, breaking it into small pieces as it cooks.
- Add the minced garlic to the skillet and cook for about 1 minute more, until fragrant. Drain off any excess fat.
- Stir 2 cups of the shredded cheese into the cooked sausage until evenly combined. Transfer this mixture to the prepared pie plate and spread it in an even layer.
- In a medium bowl, whisk together the milk, eggs, biscuit/baking mix, rubbed sage, and black pepper until smooth and well combined.
- Pour the milk-and-egg mixture evenly over the sausage-and-cheese layer in the pie plate. Sprinkle the remaining ½ cup of shredded cheese (about ½ cup if using 2½ cups total) over the top.
- Bake in the preheated oven for 30–40 minutes, or until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
- Let the pie rest for 5–10 minutes before slicing. Serve warm.
Notes: You can swap the pork sausage for turkey sausage for a leaner version. Add chopped onions, bell pepper, or a pinch of red pepper flakes for extra flavor.
Estimations
Prep time: about 15 minutes • Cook time: 30–40 minutes • Serves: 6
