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Impossibly Easy Sausage Breakfast Pie

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 6
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Delicious sausage-and-eggs breakfast is impossibly easy when it's baked all in one pan.
Created Jul 30, 2014
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Ingredients

  • 350 g bulk pork sausage
  • 1/2 cup (125 mL) chopped red pepper
  • 1/2 cup (125 mL) chopped onion
  • 1 1/2 cups (375 mL) frozen shredded hash brown potatoes
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) Bisquick* Mix
  • 1 cup (250 mL) milk
  • 1/8 tsp (.5 mL) pepper
  • 2 eggs

Steps

  •  
    1
    Heat oven to 400ºF. Spray 9-inch glass pie plate with nonstick cooking spray.
  •  
    2
    In large skillet, cook sausage, pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
  •  
    3
    In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
  •  
    4
    Bake 30 to 35 minutes or until knife inserted in centre comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Expert Tips

  • Tip 1
    Variation : For a spicier version, use bulk hot breakfast sausage.
  • Tip 2
    Special Touch : Serve with grapefruit halves and cinnamon streusel coffee cake.

Nutrition Information

No nutrition information available for this recipe
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