Country Brunch Pie Recipe

4.5 1 2
Country Brunch Pie Recipe
Country Brunch Pie Recipe photo by Taste of Home
Publisher Photo

Country Brunch Pie Recipe

Read Reviews
4.5 1 2
Publisher Photo
This egg pie makes a great brunch dish with fruit and muffins, or serve it for lunch with tossed greens and French bread.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + standing

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 pound bulk pork sausage
  • 3/4 cup shredded part-skim mozzarella cheese
  • 4 eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons chopped onion

Directions

Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese.
Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Country Brunch Pie in Country April/May 2007, p51

Nutritional Facts

1 piece: 288 calories, 19g fat (9g saturated fat), 143mg cholesterol, 364mg sodium, 16g carbohydrate (3g sugars, 0 fiber), 10g protein.

  • Pastry for single-crust pie (9 inches)
  • 1/2 pound bulk pork sausage
  • 3/4 cup shredded part-skim mozzarella cheese
  • 4 eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons chopped onion
  1. Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
  2. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese.
  3. Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Country Brunch Pie in Country April/May 2007, p51

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MY REVIEW
kknepper User ID: 3913152 96929
Reviewed Dec. 28, 2009

"I suggest adding freshly sauteed mushrooms, onions,peppers with one clove of garlic, as opposed to recipe as is. I also deglazed the pan with 1/3 cup marsala wine. This was very tasty and delicious"

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