Christmas Morning Pie Recipe

5 2 3
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Christmas Morning Pie Recipe

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5 2 3
Publisher Photo
I first made this festive breakfast pie when entertaining friends on Christmas morning. Each year I was asked to make my famous "Christmas Morning Pie" and the name stuck! But because of its great flavor, I make it year-round.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 unbaked pastry shells (9 inches)
  • 6 eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped green pepper

Directions

In a large bowl, combine sausage and cheese. Place half of mixture in each pastry shell. In a large bowl, combine the eggs, milk, onion and pepper.
Pour half over sausage in each shell. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12-16 servings.
Originally published as Christmas Morning Pie in Cookin' Up Country Breakfasts Cookbook 1994, p18

Nutritional Facts

1 piece: 268 calories, 19g fat (8g saturated fat), 111mg cholesterol, 308mg sodium, 16g carbohydrate (3g sugars, 0 fiber), 9g protein.

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 unbaked pastry shells (9 inches)
  • 6 eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped green pepper
  1. In a large bowl, combine sausage and cheese. Place half of mixture in each pastry shell. In a large bowl, combine the eggs, milk, onion and pepper.
  2. Pour half over sausage in each shell. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12-16 servings.
Originally published as Christmas Morning Pie in Cookin' Up Country Breakfasts Cookbook 1994, p18

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Reviews forChristmas Morning Pie

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MY REVIEW
tstreich User ID: 1042559 18032
Reviewed Sep. 30, 2011

"This was really good as is. Next time I make I'll probably use ham because my husband isn't a sausage lover. Otherwise, I wouldn't change a thing."

MY REVIEW
theoriginalvicki User ID: 1851679 42600
Reviewed Feb. 6, 2008

"I made this for my all my extended family this year at Christmas. I exchanged the sausage with bacon and the swiss cheese with chedder when I doubled the recipe.

It was fabulous both ways!"

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