Sausage And Egg Pie
A savory sausage and egg pie with Swiss and Parmesan cheeses, perfect for brunch or a hearty lunch, combining flaky crust with rich, flavorful fillings.
Ingredients
Instructions
- Preheat oven and baking sheet to 450°F.
- Slice each sausage link into one quarter inch pieces.
- Cook sausage according to package directions; drain on paper towels.
- In a medium bowl, beat eggs slightly with a fork.
- Stir in evaporated milk, Swiss cheese, Parmesan cheese, green onion, and cooked sausage.
- Pour the mixture into the thawed pie crust.
- Sprinkle the top with paprika.
- Bake at 450°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 25 minutes or until a knife inserted in the center comes out clean.
- Let cool on a wire rack for 15 minutes before serving.
Tips & Substitutions
For a twist, try substituting the sausage with turkey sausage or a plant-based alternative for a lighter option. If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the egg mixture. Make sure to drain the sausage well to avoid a soggy pie crust. You can also use different cheeses like cheddar or mozzarella instead of Swiss.
Serving Suggestions
Serve the sausage and egg pie warm as a hearty breakfast or brunch option. It pairs beautifully with a fresh side salad or some sautéed spinach for a balanced meal. Consider offering a dollop of salsa or a side of avocado for added flavor. For a sweet finish, you might enjoy it alongside Apricot Banana Bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 1-2 minutes or warm them in the oven at 350°F until heated through. This pie also freezes well; wrap tightly and store for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage And Egg Pie contains roughly 577 calories, with 25g protein, 59g carbohydrates, and 28g fat. It is an excellent source of calcium (58% of the Daily Value), vitamin A (52% of the Daily Value), and protein (51% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie in advance. Assemble it up to a day ahead, cover it tightly, and store it in the refrigerator. Bake it just before serving for the best texture. Alternatively, you can bake it, let it cool, and then store it in the fridge, reheating slices as needed.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute it with a mixture of regular milk and cream. Combine 1 cup of milk with 1/4 cup of heavy cream to mimic the creaminess of evaporated milk. This will work well without compromising the texture of the pie.
Can I add vegetables to this recipe?
Absolutely! Feel free to add vegetables such as bell peppers, spinach, or mushrooms to the filling. Sauté them first to reduce moisture and enhance their flavor. This addition not only increases the nutritional value but also gives the pie a colorful presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).