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Sausage and Veggie Breakfast Pot Pie

Name: Sausage and Veggie Breakfast Pot Pie
Prep time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 8 eggs; 2 teaspoons olive oil; 2 cups shredded Cheddar cheese (8 oz); 1/2 lb bulk breakfast pork sausage; 1 1/2 cups frozen Italian Herb vegetables; 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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Prep 15 min
Total 35 min
Ingredients 6
Servings 6

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Layers of egg, cheese, veggies and flaky pie crust make for one outstanding weekend breakfast—without a lot of fuss.

By Shawn Syphus

Updated May 6, 2021

Ingredients

8 eggs
2 teaspoons olive oil
2 cups shredded Cheddar cheese (8 oz)
1/2 lb bulk breakfast pork sausage
1 1/2 cups frozen Italian Herb vegetables
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 425° F. Lightly spray bottom only of 9-inch pie plate with cooking spray.
2

In medium bowl, beat 4 of the eggs with fork; add salt and pepper to taste. In 9-inch omelet pan or skillet, heat 1 teaspoon of the olive oil over low heat. Add eggs; swirl pan to coat bottom with eggs. Once eggs begin to firm up, use rubber spatula to lift uncooked to bottom of pan. Slide omelet into pie plate. Top omelet with 1 cup of the cheese.
3

In 10-inch skillet, cook sausage until thoroughly cooked and no longer pink, using wooden spoon to break up and crumble. Add frozen vegetables; cook 3 minutes longer or until thoroughly heated. Drain and discard any excess liquid. Spoon sausage mixture onto omelet in pie plate. Top with remaining 1 cup cheese.
4

Make second omelet using remaining 4 eggs and adding salt and pepper to taste. Slide into pie plate.
5

Unroll pie crust; place over filling. Flute pie crust edge; cut small slits in several places in crust to vent.
6

Bake 12 to 15 minutes or until crust is golden brown. Cool 5 minutes before serving.

Tips from the Pillsbury Kitchens

tip 1
If you prefer a full pot pie, use a second layer of pie crust to line the bottom of the pie plate. Fill as directed but bake for 22 to 25 minutes to ensure the bottom crust is fully baked.
tip 2
Try using crumbled cooked bacon and frozen corn for the filling with a pepper-Jack cheese blend for a fun twist to this hearty breakfast!

Nutrition Information

520.3 Calories, 38.1g Total Fat, 24.0g Protein, 20.4g Total Carbohydrate, 0.7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 520.3

Total Fat: 38.1g; 59%

Saturated Fat: 15.8g; 79%

Cholesterol: 319.7mg; 107%

Sodium: 801.9mg; 33%

Potassium: 285.0mg; 8%

Total Carbohydrate: 20.4g; 7%

Dietary Fiber: 0.9g; 4%

Sugars: 0.7g

Protein: 24.0g

% Daily Value*:

Vitamin C: 3.90%; 4%

Calcium: 30.10%; 30%

Iron: 10.20%; 10%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.