It’s that time of year again and no I don’t mean the holidays so stop trying to rush Christmas! No, it’s that horrible time of year that we have to experience twice a year, it’s old and antiquated and  if you guessed Daylight Savings then you get fifty points!

While most love getting that extra hour of sleep, both of us can’t stand it. We already wake  up early so when the clocks go back and we wake up thinking it’s 6am only to realize it’s 5am you can imagine how that feels. And let’s not even talk about “spraining forward” you want us to loose an hour?! No thank you.

Anyway, we digress (as usual) and our recipe today is a good one. Sunday is all about Brunch and this is a perfect brunch recipe. It’s perfect because not only can you make the entire pie ahead of time, but you can the filling ahead of time and then make the pie the next day. It’s really up to you and how you like to brunch.

This recipe is enough to make two full breakfast pies and each pie has about 12 slices depending on how you cut them.

Breakfast Pie

Ingredients

• 1 lb of ground pork sausage
• 1 russet potatoes, cube dice
• 1-2 bell peppers, cube dice
• 1 medium onion, diced
• 1 jalapeno, diced
• Season salt
• Pepper
• 2 Marie Calender’s frozen pie shell
• 4 eggs
• ½ cup of heavy cream (1/2 cup more if necessary)
• Cheddar cheese (optional)

 

• Step 1: Preheat oven to 350°F.
• Step 2: Brown pork in a heavy bottom pot. Remove pork from pot and place on a paper towel to soak up extra grease.
• Step 3: Toss in onions, peppers, jalapeno, and potatoes. Season salt and pepper on veggies. Sauté until they are sweated.
• Step 4: In a bowl, crack 4 eggs and add heavy cream. Whisk! And seasons.
• Step 5: Take equal scoops of sausage and veggie mixture and layer them in the frozen pie shell. Once that reaches the “fill line”, pour your egg mixture over the sausage and veggies, gently until it’s all filled in the cracks.  OPTIONAL: Sprinkle a handful of shredded cheddar cheese to form a top crust.

• Step 6: Place in oven and cook for 30-40 minutes or until golden and bubbly. The center should still “jiggle”. Allow to cool for 20 minutes, cut and serve.

 

Look at that cheesy crust of goodness.