Sausage Breakfast Pie

• Gluten free

• Meat

  • 10 Sausage, pre-cooked links

• Refrigerated

  • 6 Eggs, large

• Canned Goods

  • 2 cups Hash, browns

• Baking & Spices

  • 1 Pinch Pepper
  • 1 Pinch Salt

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Monterey jack cheese
  • 1/2 cup Whole milk

Found on annsentitledlife.com

Description

Ingredients

• 10 Sausage Links, pre-cooked
• 2 cups Hash Browns, uncooked
• 2 TBSP Butter
• 2 tsp Vegetable Oil
• 6 large Eggs
• ½ cup Whole Milk
• Pinch Salt
• Pinch Pepper
• 1½ cups Monterey Jack Cheese, shredded, divided

Directions

• • Preheat oven to 375°. • In a large bowl mix together hash browns, oil, a pinch of salt and pepper and butter until well combined. • Press firmly the hash brown mixture into a 9″ pie plate on the bottom, and up the sides a bit, creating a crust. • Bake for 15 minutes. • While the crust is baking, work on the filling. • Cut each sausage link into 4-6 pieces, or, alternatively you can use pre-cooked sausage crumbles. • Whisk together eggs, milk, a pinch of salt and pepper until completely combined. • Stir sausage and one cup of shredded Monterey Jack cheese into egg mixture. • Remove baked crust from oven and pour filling inside; top with remaining shredded Monterey Jack cheese. • Reduce oven to 350° and bake for 35-40 minutes until cooked throughout. The top should be golden brown and when you wiggle the pan or press on the top the eggs will be firm and not move about. • If you are making this ahead as a freezer meal; using a disposable pan, make the crust, fill, bake, and allow to cool completely. Use a sharpie on the aluminum foil you are wrapping the Sausage Breakfast Pie with, or a piece of tape attached to the aluminum foil to write down cooking directions. Pop in the freezer.