Looking for a cheesy dinner using Pillsbury® pie crusts? The try this delicious baked pie filled with sausage and potatoes.
lb. bulk pork sausage
cups frozen shredded hash-brown potatoes
cup chopped onion
cups shredded Cheddar cheese (8 oz)
box Pillsbury™ refrigerated pie crusts, softened as directed on box
Heat oven to 425°F. Spray 9-inch deep-dish glass pie pan with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add potatoes and onion to sausage in skillet; mix well. Cook 5 to 8 minutes or until potatoes are slightly soft, stirring occasionally. Remove from heat. Stir in cheese.
Beat eggs in large bowl. Add milk; blend well. Reserve 1 tablespoon egg mixture for topping. Add potato mixture to remaining egg mixture; mix well. Spoon potato-egg mixture into sprayed pie pan, keeping mixture away from edges.
Remove pie crust from pouch. Unfold pie crust; press out fold lines. Place over potato mixture, tucking edges of crust around potato mixture. Turn edges under and press to edge of pie pan. Cut several slits in crust for steam to escape. Brush with reserved tablespoon egg mixture.
Bake at 425°F. for 25 minutes. Cover top of pie with foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown. To serve, cut into wedges.
This one-crust savory pie shows off its pretty pastry on top. The filling holds together nicely, making the pie easy to slice and serve.
Brushing exposed pie crust with egg or milk results in a glossy baked pastry, but the glazed crust darkens quickly. To prevent over-browning, cover the entire crust with foil halfway through the baking time.
To serve this easy breakfast pie for brunch, add a fresh fruit salad, toasted English muffins and orange juice.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.