Sausage & Spinach Breakfast Pie
Pie for breakfast? Yes, please.
Breakfast is one of those meals that seems to exist in the ‘Groundhog Day’ realm of forever repeating itself, so I’m always on the lookout for new ideas. This one came about because of a leftover frozen pie crust that was floating around my freezer drawer driving me nuts paired with the dread of two eggs and a slice of toast looming large. After one bite I knew this delicious dish would become a breakfast favourite.
The best thing about this recipe is how easy it is to modify. Different meats, cheeses, and veggies make for endlessly delicious possibilities, so don’t be afraid to experiment.—CFG
Ingredients:
4 eggs
2 tbsp cream
1 frozen pie shell
1 cup shredded cheese
4 breakfast sausages
1/3 cup finely chopped red onion
1 cup baby spinach leaves
Pinch of salt & pepper
Directions
Heat oven to 400 F. Bake thawed pie shell for 8-10 minutes or until lightly browned. Remove from oven and set aside.
While pie crust is baking, in a medium mixing bowl add 4 eggs, 2 tbsp of cream, a pinch of salt and pepper, and 2/3 cup of shredded cheese. Mix together thoroughly.
Roughly chop 1 cup of spinach leaves into bite size pieces and add to egg mixture. Mix together and set aside.
Cut breakfast sausages into small pieces and add to a frying pan. Cook on medium heat until pieces are nearly cooked all the way through. Add 1/3 cup of finely chopped red onions to the pan and continue cooking until the onions have softened and sausage pieces are cooked throughout. Remove from heat and allow to cool for a few minutes, then add to the egg mixture and stir together until all ingredients are fully incorporated.
Pour the egg mixture into the cooked pie shell and top with the remaining 1/3 cup of shredded cheese. Transfer to the oven and cook for ~40 minutes or until eggs are fully set.
Remove from the oven and allow to cool for 1-2 minutes before slicing. Plate with fresh fruit or your favourite breakfast side dishes.
Serve and enjoy!
