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Wagon Wheel Breakfast Pie

Total Time

Prep: 20 min. Bake: 25 min.


2 servings

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.”


  • 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 uncooked breakfast sausage links
  • 1/4 cup biscuit/baking mix
  • 1 large egg
  • Dash ground nutmeg
  • Dash paprika


  1. 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.
  2. Cut sausage links in half lengthwise; arrange over potatoes in a spoke-like fashion.
  3. In a small bowl, whisk the biscuit mix, egg, nutmeg and remaining milk until smooth; pour between sausages. Sprinkle with paprika.
  4. Bake at 400° for 25-30 minutes or until golden brown and filling is bubbly.

Nutrition Facts

1/2 each: 386 calories, 17g fat (7g saturated fat), 41mg cholesterol, 816mg sodium, 44g carbohydrate (4g sugars, 3g fiber), 17g protein.

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