Best 2 Brunch Sausage Egg Pot Pie With Puff Pastry Crust Recipes
Indulge in a culinary masterpiece with our tantalizing Brunch Sausage Egg Pot Pie with Puff Pastry Crust. This delectable dish combines the savory flavors of sausage, eggs, and vegetables, enveloped in a flaky, golden-brown puff pastry crust. Perfect for a leisurely brunch or a hearty breakfast, this pot pie offers a symphony of textures and flavors that will delight your taste buds.
But that's not all! This article is a treasure trove of other irresistible recipes that will turn your brunch into an unforgettable feast. From the classic French toast, infused with the subtle sweetness of cinnamon and vanilla, to the hearty and comforting breakfast burritos, packed with eggs, cheese, and your favorite fillings, there's something for every palate.
And for those with a sweet tooth, the fluffy blueberry pancakes, topped with fresh berries and a drizzle of maple syrup, are an absolute delight. But if you prefer a savory start to your day, the crispy hash browns, golden-brown and perfectly seasoned, are sure to satisfy your cravings.
With step-by-step instructions and helpful tips, this article will guide you through the process of creating these mouthwatering dishes, ensuring success in your culinary endeavors. So, gather your ingredients, preheat your oven, and embark on a delightful journey of flavors with our Brunch Sausage Egg Pot Pie with Puff Pastry Crust and the other fantastic recipes featured in this article.
BREAKFAST SAUSAGE POT PIE
With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).
Provided by Jones Dairy Farm
Categories Trusted Brands: Recipes and Tips Jones Dairy Farm
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
- Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
- Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
- Let stand for 10 minutes before cutting and serving.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 26.5 g, Cholesterol 170.9 mg, Fat 32.9 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 11.3 g, Sodium 567.1 mg, Sugar 0.4 g
PUFF PASTRY CHICKEN POTPIE
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
Nutrition Facts : Calories 523 calories, Fat 25g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 768mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
Tips:
- Use high-quality ingredients: Fresh eggs, flavorful sausage, and flaky puff pastry will make all the difference in the final dish.
- Don't overcook the eggs: The eggs should be cooked until they are just set, but not hard-boiled. Otherwise, they will become rubbery.
- Use a large enough baking dish: The filling will expand as it bakes, so make sure you use a baking dish that is large enough to accommodate it.
- Chill the puff pastry before baking: This will help to prevent it from shrinking in the oven.
- Brush the puff pastry with an egg wash before baking: This will help it to brown and become crispy.
Conclusion:
This brunch sausage egg pot pie with puff pastry crust is a delicious and easy-to-make dish that is perfect for a weekend brunch or breakfast. It is also a great way to use up leftover sausage and eggs. With its flaky crust, savory filling, and creamy eggs, this pot pie is sure to be a hit with the whole family.
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