Hearty Harvest Breakfast Pie

0 Reviews

SERVINGS

8-10

PREP TIME

40 min

TOTAL TIME

1 hr 15 min

GLUTEN FREE

NO

If you want it to look like you spent hours in the kitchen but don’t have that kind of time, turn to this chicken sausage, cheese and apple breakfast pie.

This recipe is made with ​Jones Golden Brown® Pork Patties.

Sandwich Chicken Patty 5 oz
ingredients
4 (5 oz) packages Jones Dairy Farm All Natural Golden Brown Chicken Sausage Patties, diced small
1 large leek or onion, diced
2 small apples, peeled and diced
1/2 cup celery, diced
1/4 cup carrot, diced 
2 tablespoons olive oil
1/2 cup dried cranberries, raisins or currants
2 tablespoons dry white wine
1 tablespoon thyme
2 tablespoons dijon mustard
1 teaspoon rubbed sage
4 ounces gruyère or swiss cheese, shredded
1 ready-made pie crust or your favorite pie crust recipe 
1 beaten egg
DIRECTIONS
Preheat oven to 375°F.

In large sauté pan over medium heat add olive oil, onions, celery, apple and carrot. Cook until onions are translucent and apples are softened. Add sausage, seasonings, dried cranberries and wine and cook a few minutes longer. Remove from heat and add shredded cheese. 

Line 9-inch spring form pan with parchment paper. Roll bottom crust large enough to fit up the sides of the pan. Leave enough extra around edges so that the bottom crust can fold over the top to seal pie.  

Spread filling in an even layer over bottom crust. Roll top crust to 10-inches and place on top of pie. Brush edges with beaten egg and fold and pinch or crimp to seal. If desired, use any trimmed pastry to decorate top of pie. Brush top with beaten egg. 

Cut a vent in top crust and bake for approximately 30 to 40 minutes, or until crust is lightly browned and filling is heated through.

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Ingredients

4 (5 oz) packages Jones Dairy Farm All Natural Golden Brown Chicken Sausage Patties, diced small
1 large leek or onion, diced
2 small apples, peeled and diced
1/2 cup celery, diced
1/4 cup carrot, diced 
2 tablespoons olive oil
1/2 cup dried cranberries, raisins or currants
2 tablespoons dry white wine
1 tablespoon thyme
2 tablespoons dijon mustard
1 teaspoon rubbed sage
4 ounces gruyère or swiss cheese, shredded
1 ready-made pie crust or your favorite pie crust recipe 
1 beaten egg

Directions

Preheat oven to 375°F.

In large sauté pan over medium heat add olive oil, onions, celery, apple and carrot. Cook until onions are translucent and apples are softened. Add sausage, seasonings, dried cranberries and wine and cook a few minutes longer. Remove from heat and add shredded cheese. 

Line 9-inch spring form pan with parchment paper. Roll bottom crust large enough to fit up the sides of the pan. Leave enough extra around edges so that the bottom crust can fold over the top to seal pie.  

Spread filling in an even layer over bottom crust. Roll top crust to 10-inches and place on top of pie. Brush edges with beaten egg and fold and pinch or crimp to seal. If desired, use any trimmed pastry to decorate top of pie. Brush top with beaten egg. 

Cut a vent in top crust and bake for approximately 30 to 40 minutes, or until crust is lightly browned and filling is heated through.