Breakfast Sausage Pot Pie
With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for brinner.
Ingredients
| 2 (9-inch) | Refrigerated, Unbaked Pie Crusts |
| 1 (12 oz) package | All Natural Breakfast Sausage Links, cooked according to package directions, cooled and cut into small pieces |
| 5 | Eggs, beaten |
| 10 ounces | Frozen Mixed Vegetables, thawed |
| 1 cup | Cheddar Jack Cheese, shredded |
Salt and pepper |
|
| 1 | Egg, beaten |
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Directions
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Preheat oven to 400°F. Place 1 pie crust into an ungreased 9-inch pie plate.
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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.
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Bake for 35 to 37 minutes or until internal temperature reaches 165°F. If needed, cover pot pie with foil to prevent top crust from over browning.
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Let stand for 10 minutes before cutting and serving.
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