I bake a savory pie filled with seasoned sausage, fluffy eggs, and melted cheese—all wrapped in a flaky crust or nestled in a breakfast-style base. It’s a warm, satisfying dish that’s perfect for breakfast, brunch, or even a simple dinner.
Why You’ll Love This Recipe
I adore this pie’s versatility and flavor. Whether it’s sausage, eggs, and cheese in every bite or the ease of prepping ahead, it hits all the marks. It’s hearty enough to feed a crowd, easy to adapt, and terrific served hot or cold—a crowd favorite any time of day .
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pie crust (store‑bought or homemade) or alternative base like hash‑browns or crustless
- 1 lb breakfast sausage (pork, turkey, or spicy)
- 5–10 large eggs (depending on size and pie depth)
- 1–1½ cups milk or cream
- 1–2 cups shredded cheese (cheddar, Swiss, pepper jack)
- Salt & pepper
- Optional: diced onion, bell peppers, mushrooms, herbs
Directions
- Preheat to 375 °F (190 °C). Grease a 9″ pie dish.
- Cook sausage: Brown sausage (and optional onions/peppers) in a skillet until cooked through; drain
- Prepare crust/base:
- Pastry crust: Line dish with pie crust.
- Hash-brown crust: Press thawed hash-browns into dish and bake 15 min at 400 °F until golden
- Crustless: Grease the dish directly.
- Layer filling: Sprinkle cooked sausage and cheese over base.
- Make custard: Whisk eggs with milk (or cream), salt, and pepper. Pour over filling
- Bake:
- With crust: 30–35 min at 375 °F until center is set
- With hash-brown crust: After initial bake, pour filling, then bake 30–35 min at 350 °F
- Finish & rest: Let sit 5–10 minutes before slicing to let it set.
Servings and timing
- Serves: 6–8 slices
- Prep time: 15–20 min
- Cook time: 30–35 min (plus crust bake time if using hash-browns)
- Total time: ~50–60 min (or ~1 hr 15 min with hash-brown crust)
Variations
- Use turkey, chicken, or spicy sausage
- Add veggies such as onions, peppers, mushrooms, or spinach
- Try a crustless version for keto/low-carb diets
- Change up cheese—pepper jack, Swiss, or gruyère bring distinct flavors.
Storage/reheating
I store leftovers covered in the fridge up to 3–4 days. To reheat, I warm slices in the oven at 325 °F for 10–15 minutes or microwave until heated through. For future meal prep, I freeze portions—thaw overnight and reheat as usual.
FAQs
Can I make this pie ahead?
Yes! You can assemble it a few hours in advance, refrigerate, then bake when ready. Some even prepare it the night before
Do I have to use flaky pie crust?
No—hash-brown crust, crustless, or even puff pastry all work well. Crustless versions are popular for low-carb diets .
How do I know when the pie is done?
When a knife in the center comes out clean (or with moist crumbs), it’s ready. The edges should be set and golden
Can I freeze slices?
Absolutely—cool completely, wrap individually, and freeze for up to 2 months. Thaw overnight before reheating.
Can I substitute eggs?
For extra creaminess, add a splash of cream or use all eggs and no milk. Dairy-free milk also works—texture may vary slightly.
Conclusion
I absolutely love this Sausage & Egg Pie. It brings together breakfast staples in a single, satisfying dish that’s easy to customize. Whether it’s for brunch, breakfast for dinner, or meal prep, every cheesy, savory bite feels like a treat.
Print
Sausage & Egg Pie
- Total Time: 40 minutes
- Yield: 12 pies
Description
Individual savory pies filled with seasoned sausage and custardy eggs—perfect for breakfast, brunch, or a grab‑and‑go meal.
Ingredients
1 lb breakfast sausage (spicy or mild, as preferred)
1 small onion, finely chopped
1 Tbsp olive oil
6 large eggs
½ cup milk or heavy cream
1 cup shredded cheddar or Gruyère cheese
Salt and freshly ground black pepper, to taste
1 tsp dried thyme or Italian seasoning
2 Tbsp chopped fresh parsley (optional)
2 sheets refrigerated pie crust (or puff pastry), thawed
Instructions
Preheat oven to 375 °F (190 °C). Lightly grease a 12‑cup muffin tin or line with paper liners.
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. Add sausage, breaking it up with a spoon, and cook until browned and cooked through. Drain excess fat and set aside to cool slightly.
In a bowl, whisk together eggs, milk or cream, cheese, thyme, parsley (if using), salt, and pepper until well combined.
Roll out pie crusts and cut into 12 circles large enough to line each muffin cup with some overhang. Press circles into the cups, trimming excess if needed.
Evenly divide cooked sausage mixture among the crust-lined cups.
Pour egg-cheese mixture over the sausage in each cup, filling nearly to the top.
Bake for 20–25 minutes, until the crust is golden and the egg filling is set. A toothpick should come out clean in the center.
Let pies cool in the tin for 5 minutes before carefully removing. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side dishes
- Method: Baked
