Sausage Breakfast Pie

My husband is not a fan of breakfast casseroles, but he was cleaning out the dish after this one.  I cook my sausage ahead of time and refrigerate it, so I can make this quickly at mealtime.  Use whatever cheese you like, cheddar is very good too.  The rest goes together with a whisk or my OXO egg beater.   It puffs up mightily in the oven, but quickly deflates.  Don’t overbake it; check at the earliest time with the toothpick test in the center.  This can be served hot or at room temperature.  We like it for a simple lunch or supper with a salad and fruit as well as for brunch.                 
Sausage Breakfast Pie
  1           teaspoon  butter
  8           Ounces  Sausage Meat -- breakfast style, cooked and crumbled in large pieces
  4           large  eggs
     ½       cup  whole milk
     ¼       cup  heavy cream
  1           ounce  all-purpose flour (about 1/4 cup)
     ½       Teaspoon  Garlic Salt
     ¼       teaspoon  black pepper
  2           Ounces  Swiss Cheese -- grated
Move your oven rack to the middle position and preheat to 350 degrees F. Generously butter an 8" pie dish or cake pan. Whisk together the eggs, milk, cream, flour, garlic salt and pepper until smooth and free of lumps. Pour into the dish, scatter the sausage evenly over the batter. Sprinkle with the cheese. Bake until puffy and golden brown (about 35-40 minutes).  Slice and serve hot or at room temperature.

Yield:  "4 servings"


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