Big Breakfast Pie

Big Breakfast Pie
(my adaptation from a Today's Parent magazine recipe)
Serves 8

6 mild Italian sausages
1/2 package frozen puff pastry, thawed
7 eggs, divided
Salt and pepper
1 c. cheddar cheese, shredded

Preheat oven to 400 degrees.

Cook sausage on grill, or fry pan. Slice each into 6 pieces, set aside.
Roll pastry out into a rough circle, place in a 9" pie plate and let edges hang over the sides.
Place sausage in bottom of pie plate.
Whisk 6 eggs with salt and pepper.  Spoon a little of the mixture into a small bowl and set aside.  Pour remaining eggs over sausage in pie plate.  Sprinkle cheese over eggs.
In small overlapping sections, fold pastry up toward centre of pie tightly, with just a small hole showing.
Brush reserved egg mixture over pastry.
Bake for 15 minutes.  Remove from oven and crack remaining egg in centre of pie.  Return to oven for another 15 minutes.  Let stand 8 minutes before serving.

-Danielle

Egg and Sausage Casserole Bake

1-16 oz. sausage, cooked, drained
4 cups (about 4 slices) “day old” bread**, cubed 
2 cups shredded cheddar cheese
12 eggs, lightly beaten
2-14 oz. cans evaporated milk
1 tsp. dry mustard
1/4 tsp. onion powder
ground black pepper, to taste



1. Cook sausage, drain fat, crumble into small pieces and set aside.

2. Evenly place 1/4" cubed bread in bottom of 9 x 13 inch baking dish. Sprinkle cheddar cheese evenly on top of bread.

3. In separate bowl, combine (whisk) eggs, evaporated milk, dry mustard, onion powder and black pepper. Pour into baking dish on top of bread and cheese.

4. Sprinkle crumbled sausage evenly over top of egg mixture

5. Cover, refrigerate overnight.

6. Preheat oven to 350 degrees.

7. Bake, uncovered for 50-55 minutes.

8. Let it sit for about 10 minutes before serving.

**Note: For “day old” bread, instead of leaving bread out, I toast the bread on the lightest setting, just long enough to harden it, but not long enough for it to brown. Also, I have used white and light wheat, both worked fine.**

from Trixie6717

White Sausage Gravy (for Biscuits and Gravy)

One 12-ounce tube bulk pork sausage

2 tablespoons all-purpose flour

2 cups milk

Freshly ground black pepper, to taste

Baking Powder Biscuits or refrigerated biscuits

Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

from nemtown