BREAKFAST SAUSAGE POT PIE

Breakfast Sausage Pot Pie: Your New Brinner (and Brunch!) Hero

Hey there, Food Meld family! Jackson here. Let’s talk about one of life’s greatest culinary mashups: brinner. You know, breakfast for dinner. There’s something so rebelliously fun about flipping the script and digging into a stack of pancakes or a plate of crispy bacon as the sun goes down. It’s comfort food at its most playful. But what if we took that concept and kicked it up a serious notch? What if we took all the best parts of a hearty breakfast—savory sausage, fluffy scrambled eggs, melted cheese—and wrapped it all up in the ultimate comfort food package: a golden, flaky, buttery pie crust?

Friends, meet your new kitchen obsession: the Breakfast Sausage Pot Pie. This isn’t just a quiche with an identity crisis. This is a full-on, double-crusted, cheese-pull-inducing, soul-warming masterpiece. It’s the kind of dish that makes a regular Tuesday night feel like a holiday morning. It’s packed with protein, loaded with veggies (shhh, don’t tell the kids), and designed to feed a crowd, whether that crowd is your hungry family on a weeknight or your best friends gathered for a lazy weekend brunch. It’s simple enough for a beginner but impressive enough to make you feel like a total rock star. So, preheat that oven, grab your favorite skillet, and let’s cook something awesome together.

The “Oops, Let’s Make It a Pie” Moment

This recipe was born from one of those glorious, chaotic Sunday mornings at my place. You know the scene: friends crashed on the couch after a late night, everyone’s starving, and the fridge is a landscape of half-used ingredients. I had a package of sausage links, a carton of eggs, some leftover frozen veggies from a stir-fry attempt, and a rogue box of pie crusts staring at me. The plan was just to scramble everything together.

But as I was whisking those eggs, I had one of my classic “what if we tried this?” moments. I looked at the pie crusts and then back at the filling. The idea hit me like a ton of delicious bricks. Why not bake it? Why not turn this scramble into a pot pie? I lined a dish, poured the filling in, slapped a top crust on, and crossed my fingers. 45 minutes later, I pulled out this golden-brown, bubbling, savory pie that smelled like heaven. The second I cut into it and saw that cheesy, eggy, sausage-filled interior, I knew it was a winner. It was the best “happy accident” since I tried putting hot sauce in my pancake batter (a story for another day). Now, it’s a Food Meld staple, and I’m so pumped to share the official, perfected version with you.

Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this brinner miracle. Don’t sweat it if you’re missing something—I’ve included my favorite chef hacks and swaps to make it your own.

• 2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown® Mild Sausage Links: I’m a stickler for quality sausage. Jones Dairy Farm is my go-to because it’s all-natural and has that perfect savory, slightly sage-y flavor that screams classic breakfast. Chef’s Insight: If you can only find sausage patties or bulk sausage, that works too! Just crumble it as it cooks.
• 2 (14.1 oz) packages double-crust pie pastry, thawed: The glorious vessel! Using store-bought crust keeps this recipe incredibly simple and stress-free. Just make sure you thaw it according to the package directions so it’s pliable and doesn’t crack. Sub Tip: Got a favorite homemade pie crust recipe? Absolutely use it! You’ll need enough for two double-crust pies.
• 12 large eggs, divided: Ten go right into the filling to create that rich, custardy base, and two are reserved for the most important step: the egg wash. Chef’s Hack: Always crack your eggs into a separate bowl first! It saves you from accidentally getting shell in your filling if one breaks badly.
• 2 (10 oz) packages frozen mixed vegetables, thawed: The classic “peas, carrots, corn, and green beans” mix is perfect here. It adds color, texture, and a little nutrition. Pro Move: Thawing them first is key! If you use them frozen, they’ll release a ton of water into your filling and make it soupy.
• 2 cups shredded Cheddar and Jack cheese blend: Cheesy, gooey, melty goodness. The combo of sharp cheddar and creamy Monterey Jack is a match made in heaven. Flavor Twist: Swap this for Pepper Jack to add a spicy kick, or use a Swiss and Gruyère blend for a more sophisticated flavor profile.
• Salt and ground black pepper, to taste: The essentials! Season your egg mixture well. Remember, the sausage and cheese are already salty, so taste as you go.

Let’s Build Some Magic: Step-by-Step

Don’t let the layers fool you—this recipe is a straight shot to deliciousness. Follow these steps, and you really can’t go wrong.

1. Preheat & Prep: Fire up your oven to 375°F (190°C). This is the perfect temperature to cook the filling through while giving you a beautifully golden, flaky crust without burning it. While it’s heating, generously grease your two 9-inch pie dishes with butter or cooking spray. This is your insurance policy for easy slicing and serving later.
2. Cook the Sausage: Slice those sausage links into hearty, bite-size pieces. Get a skillet over medium-high heat—no need to add oil, the sausage will release its own delicious fats. Cook those pieces until they’re beautifully browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate. We want to leave any excess grease behind in the pan.
3. Prepare the Filling: This is where it all comes together. In a large mixing bowl, crack in 10 of those eggs. Add a good pinch of salt and a few cracks of black pepper. Now, whisk them like you mean it! You want them to be uniform and a little frothy. Next, stir in your thawed veggies, the cooked (and slightly cooled) sausage pieces, and all that glorious shredded cheese. Mix it until everything is evenly distributed and coated in the egg.
4. Assemble the Pies: Gently unroll one of your bottom pie crusts and press it into your prepared dish. Let the edges hang over for now. Pour half of that amazing filling mixture right into the crust and spread it out evenly. Repeat with the second dish. Now, top each pie with its second crust. Crimp the edges together with your fingers or a fork to seal in all that goodness. This is a crucial step—a good seal keeps the filling from bubbling out! Finally, take a sharp knife and cut 4-5 small slits in the top center of each pie. This lets steam escape so your crust stays flaky, not soggy.
5. The Golden Touch (Egg Wash): Remember those two leftover eggs? Beat them up in a small bowl. Now, using a pastry brush (or in a pinch, your fingers or a paper towel), gently brush this egg wash over the entire top surface of both pies. This is the secret to that professional, deep golden-brown, shiny crust. Don’t skip it!
6. Bake to Perfection: Carefully place your pies on a large baking sheet. Why? This catches any potential bubble-overs and makes moving them in and out of the oven much safer. Slide them into your preheated oven and bake for 40-45 minutes. You’ll know they’re done when the crust is a deep, golden brown and the filling is set (you shouldn’t see liquid jiggling when you gently shake the pan).
7. The Hardest Part: Rest! I know, the smell is incredible and you just want to dive in. But trust me on this: let the pies rest on a wire rack for a full 10 minutes after pulling them out of the oven. This allows the filling to set completely, making it infinitely easier to slice cleanly. It’s worth the wait, I promise.

How to Serve This Masterpiece

Presentation is part of the fun! Here’s how I like to plate this up for maximum “wow” factor.

Once your pie has rested, use a sharp serrated knife to slice it into generous wedges. A pie server or a large, flat spatula is your best friend for lifting those slices out cleanly. Place a warm wedge right in the center of a plate.

This pot pie is a complete meal all on its own, but a few well-chosen sides can turn it into a feast. For a brunch spread, I love serving it with a simple fresh fruit salad to cut through the richness, or a tangy arugula salad with a lemon vinaigrette. If you’re going full “brinner” mode, a dollop of cool sour cream or a drizzle of hot sauce on the side is absolutely killer. And let’s be real, it’s also perfectly acceptable to just grab a slice with your hands and enjoy it on the couch. No judgment here!

Make It Your Own: Flavor Twists & Swaps

The beauty of this recipe is its versatility. Here are a few of my favorite ways to mix it up:

• Spice It Up: Swap the mild sausage for a hot variety and use a Pepper Jack cheese blend. Add a pinch of cayenne or a few dashes of hot sauce to the egg mixture for an extra kick.
• The Garden Party: Stir in 1 cup of sautéed chopped spinach (squeezed dry), mushrooms, or even sun-dried tomatoes for a veggie-forward version.
• Meat Lover’s Dream: Why stop at sausage? Add in ½ cup of cooked, crumbled bacon or diced ham for an even heartier, meatier pie.
• Everything’s Better: Before baking, sprinkle the egg-washed top with Everything Bagel Seasoning. It adds an incredible crunch and a burst of garlic and onion flavor.
• Ultra-Creamy: For a richer, more quiche-like filling, mix ½ cup of softened cream cheese or ricotta into the egg mixture before adding the other ingredients.

Jackson’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first “oops” pie. I’ve learned that thoroughly thawing the veggies is non-negotiable for the perfect texture. I also started using a baking sheet underneath after a minor cheese-bubble-over incident that had me cleaning my oven for an hour. (We’ve all been there, right?) The biggest game-changer, though, was the egg wash. That simple step elevates it from a “homemade” look to a “bakery-quality” masterpiece. Don’t be afraid to get a little messy with the crimping—those imperfect edges are proof of real, heartfelt cooking. That’s what Food Meld is all about.

FAQs & Troubleshooting

Q: My bottom crust got a little soggy. How can I prevent that next time?
A: This is a common pot pie dilemma! Two tricks: 1) Make sure your veggie mix is completely thawed and patted dry with a paper towel. Any extra moisture is the enemy. 2) You can blind-bake the bottom crust for just 5-7 minutes before adding the filling. Just prick it with a fork a few times, line it with parchment paper and pie weights (or dried beans), and bake until it’s just starting to look dry.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the whole pie, cover it tightly in plastic wrap, and keep it in the fridge for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time since it will be going into the oven cold. You can also bake it fully, let it cool completely, wrap it well, and freeze it for up to 3 months. Reheat from frozen in a 350°F (175°C) oven until warmed through.

Q: I’m feeding a smaller crowd. Can I halve this recipe?
A> Of course! Just cut all the ingredients in half and assemble it in one 9-inch pie dish. The baking time will likely be similar, but start checking for doneness around the 35-minute mark.

Q: Can I use fresh vegetables instead of frozen?
A> You bet, but you’ll need to cook them first. Sauté diced carrots, celery, or broccoli in a little butter until just tender. Let them cool completely before adding them to the egg mixture to avoid scrambling the eggs.

Print

Nutritional Info (Because We’re Curious!)

Okay, let’s be real: this is a comfort food dish, through and through. It’s meant to be enjoyed as a hearty, satisfying meal. That said, it’s packed with protein to keep you full and energized. Here’s a general breakdown per slice (based on 16 slices total from two pies):

• Calories: ~320
• Protein: 15g (Awesome for keeping you full!)
• Fat: 19g
• Carbohydrates: 22g

Remember, these are estimates and can vary based on the specific brands of ingredients you use. The great thing is you can lighten it up a bit by using turkey sausage, a reduced-fat cheese blend, and adding even more veggies to the mix!

Final Thoughts

Well, there you have it. The Breakfast Sausage Pot Pie in all its glory. This dish is everything I love about cooking: it’s creative, it’s comforting, it’s communal, and it’s just downright delicious. It proves that you don’t need fancy skills or a million ingredients to make something truly unforgettable. You just need a little curiosity and the willingness to try something new.

I really hope this recipe becomes a regular in your home, creating its own stories and happy accidents. Give it a try this weekend and let me know how it goes! Tag me on social @FoodMeld with your creations. I love seeing what you cook up in your kitchens. Until next time, keep melting those flavors together!

Jackson