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Wagon Wheel Breakfast Pie

 Wagon Wheel Breakfast Pie
This cute eye-opener is loaded with flavor. “The recipe originally came from a military magazine,” relates Sandra Hough of Hampton, Virginia. “I’ve prepared it several times and it’s quite popular, especially with kids.”
2 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1-1/2 cups frozen shredded hash brown potatoes, thawed
  • 3 tablespoons cream cheese, softened
  • 2 tablespoons plus 2 teaspoons 2% milk, divided
  • 1 green onion, chopped
  • 1/8 teaspoon salt, optional
  • Dash pepper
  • 4 Johnsonville® Original Breakfast Sausage Links
  • 1/4 cup biscuit/baking mix
  • 1 egg
  • Dash ground nutmeg
  • Dash paprika

Directions

  • Place the hash browns in a 7-in. pie plate coated with cooking spray.
  • In a small bowl, combine the cream cheese, 2 tablespoons milk,
  • onion, salt if desired and pepper; spread over potatoes.
  • Cut sausage links in half lengthwise; arrange over potatoes in a
  • spoke-like fashion.
  • In a small bowl, whisk the biscuit mix, egg, nutmeg and remaining
  • milk until smooth; pour between sausages. Sprinkle with paprika.
  • Bake at 400° for 25-30 minutes or until golden brown and filling
  • is bubbly. Yield: 2 servings.

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Wagon Wheel Breakfast Pie (continued)

Nutritional Facts: 1 serving (prepared with reduced-fat cream cheese, fat-free milk, reduced-fat baking mix and egg substitute; calculated without salt) equals 386 calories, 17 g fat (7 g saturated fat), 41 mg cholesterol, 816 mg sodium, 44 g carbohydrate, 3 g fiber, 17 g protein.