Shepherd's Inn Breakfast Pie Recipe

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Shepherd's Inn Breakfast Pie Recipe
Shepherd's Inn Breakfast Pie Recipe photo by Taste of Home
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Shepherd's Inn Breakfast Pie Recipe

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Publisher Photo
Running a bed-and-breakfast keeps us busy. Once in a while I get creative and try to improve on an already good dish. That's how I came up with this one. It's a favorite among our guests.—Ellen Berdan, Salkum, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 1-1/2 pounds bulk pork sausage
  • 4 cups frozen Tater Tots
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 large eggs
  • 1/2 cup milk
  • 1 tablespoon minced green onion
  • 1/8 teaspoon pepper
  • Dash garlic powder
  • 2 tomatoes, sliced and quartered
  • Minced chives

Directions

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Spread in an ungreased 11x7-in. baking dish. Top with Tater Tots; sprinkle with cheese.
In a large bowl, beat the eggs, milk, onion, pepper and garlic powder just until blended. Pour over cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer. Top with tomato. Sprinkle with chives. Yield: 6 servings.
Originally published as Shepherd's Inn Breakfast Pie in Casserole Cookbook 2001, p272

  • 1-1/2 pounds bulk pork sausage
  • 4 cups frozen Tater Tots
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 large eggs
  • 1/2 cup milk
  • 1 tablespoon minced green onion
  • 1/8 teaspoon pepper
  • Dash garlic powder
  • 2 tomatoes, sliced and quartered
  • Minced chives
  1. In a large skillet, cook the sausage over medium heat until no longer pink; drain. Spread in an ungreased 11x7-in. baking dish. Top with Tater Tots; sprinkle with cheese.
  2. In a large bowl, beat the eggs, milk, onion, pepper and garlic powder just until blended. Pour over cheese.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer. Top with tomato. Sprinkle with chives. Yield: 6 servings.
Originally published as Shepherd's Inn Breakfast Pie in Casserole Cookbook 2001, p272

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Reviews forShepherd's Inn Breakfast Pie

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rugiero User ID: 5607676 246464
Reviewed Apr. 2, 2016

"Your recipes need nutritional information. Any recipe that doesn't include that will only get a 1 star review from me"

MY REVIEW
WonkyGirl User ID: 8252934 246417
Reviewed Apr. 1, 2016

"Pre-bake the tots if you want then crispy. The only change I made was to cook some chopped sweet onion and red bell pepper with sausage. Sometimes I add extra eggs to use them up (we have laying hens)."

MY REVIEW
menicki User ID: 87508 213829
Reviewed Dec. 2, 2014

"this turned out really good, and in answer to VONOEPEN's QUESTION, "YES YOU CAN MAKE IT THE NIGHT BEFORE" that's what I do now. and they turn out just like a strata does."

MY REVIEW
punkysquirrel User ID: 2352516 86170
Reviewed Sep. 5, 2014

"I thought it was just ok. I've had better breakfast casseroles. I ended up using only 1 pound of sausage, and I doubled the egg mixture."

MY REVIEW
vonoepen User ID: 4967300 79367
Reviewed May. 10, 2013

"I have now made this recipe for an 8 person breakfast so I too increased the eggs to 6 and milk to 3/4 cup. Everyone loved it, but I still would like to know if it can be prepared the night before like so many egg dishes. Eileen"

MY REVIEW
vonoepen User ID: 4967300 42371
Reviewed Apr. 28, 2013

"I have not made this yet, but wondered if it could be prepared the night before. Thanks, Eileen"

MY REVIEW
cwbuff User ID: 441425 99927
Reviewed Dec. 26, 2010

"I just made this for Christmas brunch. Everyone liked it. Since I used a 13" baking dish, I upped the eggs to 6, the milk to 3/4 cup, etc. Next time, I'm going to increase the heat to 375 to see if the tots will get crispier."

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