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Breakfast Sausage Pot Pie

Breakfast Sausage Pot Pie Recipe
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1 Reviews

SERVINGS

6-8

PREP TIME

15 min

TOTAL TIME

1 hr

GLUTEN FREE

NO

With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for brinner.

This recipe is made with Jones All Natural Little Links

AN Pork Little Link
ingredients
2 (9-inch) refrigerated, unbaked pie crusts
1 (12 oz) package Jones Dairy Farm 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
DIRECTIONS
Preheat oven to 400°F. Place 1 pie crust into an ungreased 9-inch pie plate.

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.

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.

Let stand for 10 minutes before cutting and serving.

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Ratings & Reviews

5/5

write a review
  • 12/27/2017

This recipe is fantastic. It is super easy to pull together and it can easily be made with whatever Jones product I have on hand (our favorite is the chicken sausage). We love this as a brinner recipe, and the leftovers make a great breakfast for the next day.

Ingredients

2 (9-inch) refrigerated, unbaked pie crusts
1 (12 oz) package Jones Dairy Farm 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

Directions

Preheat oven to 400°F. Place 1 pie crust into an ungreased 9-inch pie plate.

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.

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.

Let stand for 10 minutes before cutting and serving.
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