If you’re on the hunt for a hearty, flavorful breakfast that feels both comfy and indulgent, this Breakfast Pie with Sausage, Cheddar, and Veggies Recipe is about to become your new favorite. Imagine a crispy hash brown crust blanketing a luscious filling of savory breakfast sausage, sharp cheddar, and vibrant peppers and onions, all brought together by a creamy egg custard. It’s like breakfast and brunch had a delicious, golden-baked baby that’s perfect for sharing with family or friends any time you need a little morning magic.
Ingredients You’ll Need
These ingredients are simple yet essential, each adding a unique layer of flavor, texture, or color to make this pie unforgettable. The crispy hash browns give a satisfying crunch, the sausage packs in savory goodness, and the cheddar melts to ooey-gooey perfection.
- 6-8 frozen hash brown patties (defrosted): Provides a crispy, golden base that replaces traditional pie crust for an extra breakfast twist.
- 2 tablespoons butter (melted): Adds richness and helps crisp the hash brown crust beautifully.
- 1/2 pound ground breakfast sausage: Brings a savory, meaty flavor that’s foundational to the pie’s hearty taste.
- 1 small onion (finely chopped): Offers a subtle sweetness and depth when sautéed.
- 1/4 cup red bell pepper (finely chopped): Adds a sweet, colorful crunch that brightens up the filling.
- 1/4 cup green bell pepper (finely chopped): Gives a slight peppery bite and vibrant green hue.
- 2 garlic cloves (minced): Infuses aromatic warmth, enhancing every bite.
- 2 tablespoons all-purpose flour: Thickens the filling to a perfect consistency.
- 1 cup cheddar cheese (shredded): Melts into creamy, tangy pockets throughout the pie.
- 6 large eggs: Act as the custard base, holding everything together.
- 1 cup heavy cream: Makes the filling luxuriously smooth and rich.
- 1/2 teaspoon kosher salt: Highlights and balances all the flavors.
- 1/4 teaspoon black pepper: Adds just the right amount of spice.
- Fresh chives (chopped, optional for garnish): Brings a fresh, mild onion note to finish.
- Cooked bacon (crumbled, optional for garnish): Adds irresistible crunch and smoky flavor if you want extra indulgence.
How to Make Breakfast Pie with Sausage, Cheddar, and Veggies Recipe
Step 1: Prepare the hash brown crust
Start by preheating your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with butter to prevent sticking. Lay the defrosted hash brown patties evenly along the bottom and up the sides of the dish, pressing them gently together to form a crust. Brush the top of the hash brown crust with melted butter to encourage a golden, crispy texture once baked. This crust is the unexpected twist that makes this entire pie so special.
Step 2: Cook the sausage and veggies
In a medium skillet over medium heat, cook the breakfast sausage until browned and crumbly. Remove the sausage with a slotted spoon and set aside. In the same skillet, add the chopped onion, red and green bell peppers, and garlic, sautéing until the veggies become tender and fragrant—about 5 minutes. Stir in the flour, cooking for a minute to eliminate that raw taste. Then add the sausage back in and mix well. This creates a savory vegetable and sausage mixture that forms the flavorful heart of your pie.
Step 3: Make the custard filling
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined. This silky custard will soak into the sausage-veggie mixture and set beautifully in the oven.
Step 4: Assemble the pie
Distribute the sausage and vegetable mixture evenly over the hash brown crust. Sprinkle shredded cheddar over the top for that unmistakable cheesy goodness. Pour the egg and cream custard gently over everything, allowing it to seep through the layers. This is where all the flavors come together in perfect harmony.
Step 5: Bake until set
Place the pie in your preheated oven and bake for about 50-55 minutes, or until the custard is set and the top is golden brown. Let the pie cool for 10 minutes before slicing. The wait is hard, but this resting period helps the pie hold its shape for a perfect slice every time.
How to Serve Breakfast Pie with Sausage, Cheddar, and Veggies Recipe
Garnishes
For an inviting finishing touch, sprinkle freshly chopped chives over the top for a pop of color and gentle onion flavor. If you want to take it up a notch, add crumbled cooked bacon for that smoky crunch that pairs beautifully with the richness of the custard.
Side Dishes
This pie stands out on its own but pairs wonderfully with fresh fruit salad or a simple green side like arugula tossed in lemon vinaigrette. If you’re serving for brunch, classic toasted English muffins or warm croissants are great companions.
Creative Ways to Present
For a party or buffet, slice the pie into bite-sized squares and serve with toothpicks. This Breakfast Pie with Sausage, Cheddar, and Veggies Recipe also doubles as a savory breakfast sandwich filling — just pop a slice between toasted bread or inside a flaky biscuit for a handheld delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. It’s perfect for quick breakfasts or easy lunches, and the flavors actually meld more after a day.
Freezing
If you want to prep in advance, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Reheating
Reheat slices in a 350°F oven for 10-15 minutes until warmed through and the crust is crispy again. A quick microwave zap works too but may soften the crust slightly.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar offers a classic flavor, you can swap it for Monterey Jack, pepper jack, or even a smoky gouda to change the flavor profile.
Is this recipe gluten-free?
The flour in the sausage and veggie filling is traditionally wheat-based, but you can easily substitute with a gluten-free flour blend or cornstarch for a gluten-free option.
Can I make this vegetarian?
Yes! Replace the breakfast sausage with sautéed mushrooms or plant-based meat alternatives for a delicious veggie-packed breakfast pie.
How long can I keep leftovers?
Store leftovers in the fridge for up to 3 days. Beyond that, the texture and flavor might start to decline, so freezing is your friend for longer storage.
What is the best way to defrost hash brown patties?
For this recipe, defrost the hash brown patties in the refrigerator overnight or at room temperature for about 30 minutes before assembling the crust to ensure even cooking.
Final Thoughts
This Breakfast Pie with Sausage, Cheddar, and Veggies Recipe truly hits the spot when you want a meal that’s satisfying, full of flavor, and simple enough to make any morning special. Whether you’re feeding a crowd or treating yourself to a cozy brunch, this pie delivers pure breakfast joy in every bite. Give it a try—you might just find yourself making it again and again.
Print
Breakfast Pie with Sausage, Cheddar, and Veggies Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Breakfast Pie is a hearty and delicious start to your day, featuring a crispy hash brown crust layered with savory sausage, sautéed vegetables, and a rich, creamy egg custard. Topped with melted cheddar cheese and optional bacon and fresh chives, it’s a perfect dish for family breakfasts or brunch gatherings.
Ingredients
Crust
- 6–8 frozen hash brown patties (defrosted)
- 2 tablespoons butter (melted)
Filling
- 1/2 pound ground breakfast sausage
- 1 small onion (finely chopped)
- 1/4 cup red bell pepper (finely chopped)
- 1/4 cup green bell pepper (finely chopped)
- 2 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 1 cup cheddar cheese (shredded)
- 6 large eggs
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Optional Garnishes
- Fresh chives (chopped)
- Cooked bacon (crumbled)
Instructions
- Prepare the crust: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. Arrange the defrosted hash brown patties evenly in the dish to form a crust. Brush the melted butter over the hash browns to help them crisp up and bake for about 15 minutes until they start to become golden and slightly firm.
- Cook the filling: While the crust bakes, heat a skillet over medium heat. Add the ground breakfast sausage and cook until browned and cooked through, breaking it up into small pieces. Remove excess grease if necessary. Add the finely chopped onion, red and green bell peppers, and minced garlic to the skillet and sauté with the sausage until the vegetables are soft and translucent, about 5 minutes. Sprinkle the flour over the mixture and stir well to combine; this will help thicken the filling slightly.
- Assemble the pie: Remove the partially baked hash brown crust from the oven. Spread the sausage and vegetable mixture evenly over the crust. Sprinkle the shredded cheddar cheese on top of the sausage mixture.
- Make the custard and bake: In a medium bowl, whisk together the eggs, heavy cream, kosher salt, and black pepper until well combined. Pour this custard mixture carefully over the cheese and filling in the pie dish. Return the pie to the oven and bake for 35-40 minutes or until the custard is set, the cheese is melted and bubbly, and the top is golden brown.
- Garnish and serve: Let the breakfast pie cool for a few minutes before slicing. Garnish with chopped fresh chives and crumbled cooked bacon if desired. Serve warm and enjoy!
Notes
- Make sure the hash browns are fully defrosted for even cooking and a crispy crust.
- You can substitute ground breakfast sausage with turkey sausage for a leaner option.
- If you prefer a spicier pie, add some chopped jalapeños or red pepper flakes to the filling.
- To make ahead, assemble the pie the night before, cover it, and bake fresh in the morning.
- Ensure the egg custard is fully set before removing from the oven to avoid a runny center.
