Sausage, Cheese And Egg Pie
A hearty sausage, cheese, and egg pie with a flaky Bisquick crust, perfect for breakfast, brunch, or a casual dinner, offering savory flavors and satisfying textures.
Ingredients
Instructions
- Brown sausage in a hot skillet until crumbled; drain.
- Cover the bottom of a deep 10-inch pie plate with the cooked sausage.
- Grate the Cheddar cheese and sprinkle it over the sausage.
- Mix Bisquick, slightly beaten eggs, and milk until well combined.
- Pour the egg mixture over the sausage and cheese in the pie plate.
- Bake in a preheated 400°F oven for 40 minutes.
- Insert a knife into the center to test for doneness; serve warm.
Tips & Substitutions
For a richer flavor, consider using spicy sausage or adding herbs like thyme or oregano. You can substitute the Cheddar cheese with Monterey Jack or a blend of cheeses for variety. If you prefer a gluten-free option, substitute Bisquick with a gluten-free pancake mix. This dish is also versatile; feel free to add vegetables like spinach or bell peppers for added nutrition.
Serving Suggestions
Serve warm, garnished with fresh herbs for a pop of color. This pie pairs beautifully with a side salad or fresh fruit for a balanced meal. For a delightful brunch, consider serving it alongside Bite Size Quiches or Breakfast Pizza. It’s also great for potlucks or as a hearty snack throughout the day.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the microwave for 1-2 minutes or in a preheated oven at 350°F for about 10-15 minutes until heated through. This pie can also be enjoyed cold, making it a great option for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage, Cheese And Egg Pie contains roughly 371 calories, with 12g protein, 44g carbohydrates, and 17g fat. It is an excellent source of calcium (30% of the Daily Value) and protein (23% of the Daily Value), and a good source of vitamin A and iron.
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 use a different type of sausage?
Absolutely! Feel free to use turkey, chicken, or even vegetarian sausage as a substitute. Each type will bring its own unique flavor to the pie. Just ensure that the sausage is fully cooked before adding it to the pie plate.
Can I freeze this pie?
Yes, you can freeze the pie before or after baking. If freezing before baking, cover it tightly with plastic wrap and foil. When ready to bake, remove the plastic wrap and bake from frozen, adding extra time. If baked, cool completely before wrapping and freezing for up to 2 months.
What should I do if the pie is too runny?
If the pie turns out runny, it may need more cooking time. Make sure to insert a knife into the center and check for doneness; it should come out clean. If it’s still liquid, return it to the oven for an additional 5-10 minutes. You can also reduce the amount of milk slightly next time for a firmer texture.
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).