Ingredients:
- 12 ounces ground sausage
- 6–8 eggs
- 1/2 cup milk
- 1 1/2 teaspoons Herbes de Provence
- Salt and pepper, to taste
- 1 pound raw shredded potatoes (shred your own or use refrigerated uncooked hash browns)
- 1 cup shredded cheese (Gruyère recommended)
- 2 cups shredded kale (optional; you can substitute other vegetables or omit)
- Cooking spray or parchment paper for lining the pie pan
Instructions:
Preheat the oven to 350°F (175°C). Line a pie pan with parchment paper or lightly grease it with cooking spray.
Cook the Sausage: In a skillet, brown the ground sausage until completely cooked and crumbled. Remove from heat and let it cool slightly.
Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, Herbes de Provence, salt, and pepper.
Combine Ingredients: Add the shredded potatoes, 2/3 cup of shredded cheese, kale (if using), and the cooked sausage to the egg mixture. Stir until well combined.
Bake the Pie: Transfer the mixture into the prepared pie pan. Sprinkle the remaining 1/3 cup of shredded cheese evenly on top. Cover the pie loosely with foil.
Bake: Bake in the preheated oven for 30 minutes or until the center is set. If using shredded potatoes, it may take longer; adjust baking time accordingly. Remove the foil during the last 10 minutes of baking to allow the top to become golden brown.
Rest and Serve: Once baked, let the pie stand for about 10 minutes to allow excess moisture to absorb. This will help the pie set properly. Cut into slices and serve warm.
Notes:
- Adjust the number of eggs based on your preference for texture—more eggs (up to 8) will yield a firmer pie.
- Vegetables like kale will release moisture during baking; if you prefer a drier pie, consider reducing the amount of vegetables or omitting them altogether.
Enjoy your Sausage, Egg, and Potato Breakfast Pie!!
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