Breakfast Pot Pie
Who says pot pies are only for dinner? This recipe is a favorite at our house, and is so easy to throw together with a delicious, simple gravy to bind everything together.
Ingredients
- 2 Pie Crusts
- 6 Eggs
- 1 lb Ground Breakfast Sausage
- 2 Cooked Russet Potatoes, cut into bite size pieces Leftover Baked Potatoes work great!
- 6 Tbs + 3 Cups Milk
- 3 Tbsp Butter
- 1/3 Cup Flour
- 1 Tbsp Pampered Chef Bell Pepper & Herb Rub
- 1 tsp Salt
Instructions
- Pre-heat oven to 350
- Brown sausage over medium high heat. Set aside.
- Crack eggs into bowl and add 6 Tbsp of milk. Whisk and add to oiled pan over medium high heat. Scramble until set and no longer runny. Remove from heat and set aside.
- Roll out pie crusts according to package instructions. Lay bottom crust into pie plate, while leaving the top pie crust set to the side.
- For the gravy, in a small to medium size sauce pan, melt butter. Once butter is melted, add flour and whisk together. Cook for 1-2 minutes until very lightly browned. Slowly pour remaining milk into pan while whisking to break up clumps. Add Bell Pepper and Herb Rub and salt. Continue cooking over medium heat, stirring occasionally until thickened and starting to lightly boil.
- To a large bowl add sausage, scrambled eggs, potatoes, and gravy. Mix well and pour into pie plate on top of crust. Add the top crust and crimp edges to seal your pie. Cut 6 slits in the top of the pie to vent and bake for 35-40 minutes, or until crust is cooked through and golden brown.