Thursday, October 25, 2012

Biscuit-Crusted Sausage-Egg Pie

My kids love eggs and breakfast for dinner is always a hit in our house.  Unfortunately, this was one of those recipes that sounded quick and easy, but that I should have read through to plan out my timing.  When I went to make this at 5:30 after taking the kids to tae kwon do, I discovered that there was quite a bit of prep work AND almost a half hour of cooking time involved.  So, by the time this was on the table it was about 6:45 that we were eating.  Fortunately, we all enjoyed this alot!  Even my daughter, who hates pretty much all cheese, ate all of her piece and even asked for some for lunch the next day.  I guess she didn't taste the feta! Because this recipe only called for 4 pieces of biscuit dough and 2 ounces of feta and the biscuits came in 8 pieces and the feta came in 4 ounces, I just doubled everything and made two.  Then we had leftovers for breakfast for a couple of days.
Biscuit-Crusted Sausage-Egg Pie
recipe very slightly adapted from EveryDay with Rachael Ray, May 2009

1 1/2 teaspoons extra-virgin olive oil
1/2 pound bulk pork breakfast sausage
1 teaspoon oregano
4 pieces refrigerated biscuit dough, such as Pillsbury
1 red onion, thinly sliced
2 ounces crumbled feta cheese
4 large eggs
1/2 cup milk
Salt and pepper

1.Preheat the oven to 375 degrees . In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the sausage and oregano and cook, breaking up the sausage, until just browned, about 5 minutes. Drain and let cool.

2.Grease a 9-inch pie pan with the remaining 1/2 teaspoon olive oil. Place 1 piece biscuit dough into a large resealable plastic bag and, using a rolling pin, roll into a 1/8-inch-thick disk. Remove the dough from the bag and transfer to the prepared pie pan. Repeat with the remaining dough pieces, pinching the pieces together in the pan to form a crust.

3.In a large bowl, combine the cooked sausage, onion and feta; spread evenly over the crust. In a medium bowl, beat the eggs, milk, and 1/8 teaspoon each salt and pepper. Pour the egg mixture over the sausage mixture and bake until set, about 25 minutes. Let cool for 10 minutes before serving.

Family rating: 2 thumbs up!

1 comment:

  1. Hi Nancy,
    What a great breakfast dish, we would just love it. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen