Breakfast Pot Pie

Start your morning with a hearty and indulgent twist on a classic favorite—Breakfast Pot Pie! This cozy recipe features a flaky, golden puff pastry base filled with layers of savory goodness. Rich and creamy sausage gravy mingles with soft scrambled eggs, a medley of colorful vegetables, and a topping of melted cheddar cheese, creating a deliciously satisfying breakfast casserole that’s perfect for weekend brunch or a meal-prep treat. With easy-to-follow steps and warm, comforting flavors, this breakfast pot pie is sure to impress your family and guests alike. Serve it fresh out of the oven for a show-stopping start to your day!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 sheet Puff pastry sheet (thawed)
• 6 large Eggs
• 0.25 cup Heavy cream
• 0.5 pound Ground breakfast sausage
• 1 small Yellow onion (finely diced)
• 3 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 cups Milk
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup Frozen mixed vegetables (peas, carrots, corn)
• 0.5 cup Shredded cheddar cheese

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

On a lightly floured surface, roll out the thawed puff pastry sheet slightly to fit a 9-inch pie dish or casserole dish. Press it into the dish and trim any excess. Set aside in the refrigerator to keep it chilled.

Step 3

In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Remove the sausage with a slotted spoon and set aside.

Step 4

In the same skillet, add the diced onion and cook over medium heat until translucent, about 3-4 minutes. Remove and set aside with the sausage.

Step 5

Add 2 tablespoons of butter to the skillet and melt it. Stir in the all-purpose flour, whisking constantly for 1-2 minutes to create a roux.

Step 6

Gradually pour in the milk while whisking continuously to prevent lumps. Cook the mixture for 2-3 minutes until thickened, then season with salt and ground black pepper. Remove from heat.

Step 7

Stir the cooked sausage, onion, and frozen mixed vegetables into the gravy, ensuring everything is well coated. Set aside.

Step 8

In a medium bowl, whisk together the eggs and heavy cream. Season lightly with a pinch of salt.

Step 9

In a separate skillet, melt the remaining 1 tablespoon of butter over medium-low heat. Pour in the egg mixture and cook, gently stirring, to make soft scrambled eggs. Remove from heat while still slightly undercooked, as they will finish cooking in the oven.

Step 10

Retrieve the chilled puff pastry-lined pie dish. Layer the sausage-gravy mixture evenly across the bottom.

Step 11

Add the scrambled eggs on top of the sausage mixture and spread evenly.

Step 12

Sprinkle shredded cheddar cheese over the eggs.

Step 13

Fold the edges of the puff pastry toward the center, leaving some of the filling visible in the center. If desired, decorate the top with additional puff pastry cutouts.

Step 14

Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and cooked through.

Step 15

Let the pot pie cool for 5 minutes before slicing and serving.

Nutrition Facts

Serving size	1628.4 grams (1628.4g)

Amount per serving	% Daily Value*
Calories	3901

Total Fat 279.20g	358%
Saturated Fat 129.40g	647%
Polyunsaturated Fat 1.30g
Cholesterol 1527mg	509%
Sodium 6839mg	297%
Total Carbohydrate 226.00g	82%
Dietary Fiber 17.20g	61%
Total Sugars 40.20g
Protein 119.70g	239%

Vitamin D 414IU	2069%
Calcium 1224mg	94%
Iron 17mg	97%
Potassium 2353mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 12.3%

Carbs: 23.2%