Growing up, I can still vividly remember the aroma of sausage and eggs wafting through the kitchen on Sunday mornings. It was a ritual my family cherished, a time to come together, relax, and enjoy a hearty homemade breakfast. And one of my absolute favorite dishes from those cozy mornings was my grandma’s Sausage and Egg Pies. The flaky puff pastry shell, the savory sausage, the fluffy eggs – it was a flavor explosion in every bite.
As I got older and started experimenting in the kitchen myself, I quickly realized that recreating those beloved Sausage and Egg Pies wasn’t as difficult as it seemed. In fact, this recipe is surprisingly easy and comes together in just 35 minutes total. That’s right, you can have a dozen of these delectable pies on your table in under an hour, perfect for feeding a crowd or meal prepping for the week ahead. And the best part? They’re every bit as mouthwatering as Grandma’s.
Table of Contents
Why This Sausage and Egg Pies Recipe Will Become Your Go-To
The Secret Behind Perfect Sausage and Egg Pies
What sets this Sausage and Egg Pies recipe apart is the perfect balance of flavors and textures. The buttery, flaky puff pastry shell provides a delightful contrast to the savory sausage and fluffy scrambled eggs inside. And the addition of shredded cheddar cheese and fresh parsley takes these pies to the next level, adding a lovely creaminess and burst of freshness.
But the true secret is in the simple yet effective cooking method. By pre-cooking the sausage before assembling the pies, you ensure the meat is perfectly cooked and browned, infusing every bite with that irresistible sausage flavor. And by carefully whisking the eggs before pouring them into the pastry shells, you end up with a wonderfully light and airy filling that complements the sturdy puff pastry.
Essential Ingredients You’ll Need
To make these Sausage and Egg Pies, you’ll need just a handful of simple ingredients:
- 1 sheet puff pastry, thawed: The foundation of these pies, providing a delicate, flaky crust.
- 8 ounces breakfast sausage, cooked and crumbled: The star of the show, adding savory, seasoned flavor.
- 6 large eggs: The fluffy, protein-packed filling that brings everything together.
- 1/4 cup shredded cheddar cheese: Melty, creamy goodness that takes these pies to new heights.
- 1 tablespoon chopped fresh parsley: A burst of freshness that brightens up the entire dish.
- 1/4 teaspoon salt: A simple seasoning that enhances all the other flavors.
- 1/8 teaspoon black pepper: A touch of warmth and spice to balance out the rich, savory notes.
With these easy-to-find ingredients, you can create a breakfast or brunch masterpiece that will have everyone coming back for seconds.
Step-by-Step Sausage and Egg Pies Instructions
Preparing Your Sausage and Egg Pies
Preparing these Sausage and Egg Pies is a breeze, with a total time of just 35 minutes – 15 minutes of prep and 20 minutes of cooking. All you’ll need is a rolling pin, a muffin tin, and a few mixing bowls.
1- Start by unrolling the thawed puff pastry sheet onto a lightly floured surface. Use your rolling pin to gently smooth out any creases and roll the dough into a 12×12-inch square.
2- Carefully cut the dough into 12 equal squares, then press each square into the cups of a greased muffin tin, gently pressing the dough up the sides to create a little pastry shell.
3- In a mixing bowl, whisk together the 6 large eggs, 1/4 cup shredded cheddar cheese, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
4- Spoon the cooked and crumbled breakfast sausage evenly into each of the pastry-lined muffin cups, then carefully pour the egg mixture over top, filling each cup almost to the top.
5- Bake the Sausage and Egg Pies in a preheated 400°F oven for 18-20 minutes, until the eggs are set and the pastry is golden brown.
6- Remove the pies from the oven and let them cool for 5 minutes before carefully transferring them to a serving plate. Serve warm and enjoy!
Pro Tips for Success
To ensure your Sausage and Egg Pies turn out absolutely perfect, here are a few pro tips:
- Be sure to thaw the puff pastry completely before using – this will make it much easier to work with and result in a flakier crust.
- When pressing the pastry into the muffin tin, be gentle to avoid tearing the dough. Lightly dust your hands with flour if the dough is sticking.
- Don’t overfill the pastry cups with the egg mixture – leave a bit of room at the top to allow for expansion during baking.
- Keep a close eye on the pies in the oven, as puff pastry can brown quickly. If the tops are getting too dark before the eggs are fully set, simply cover the pan loosely with foil.
- Let the baked pies cool for a few minutes before attempting to remove them from the tin – this will help them hold their shape better.
Serving and Storing Your Sausage and Egg Pies
Perfect Pairings for Sausage and Egg Pies
These Sausage and Egg Pies are the ultimate versatile breakfast or brunch dish, serving up 12 hearty portions. They pair beautifully with a variety of sides and beverages:
- For a classic diner-style meal, serve the pies alongside a fresh fruit salad and a steaming mug of hot coffee.
- Looking to feed a crowd? Pair the pies with crispy hash browns or roasted breakfast potatoes, and a pitcher of freshly squeezed orange juice.
- For a more elevated brunch spread, complement the pies with a green salad dressed in a light vinaigrette, and a mimosa or Bloody Mary bar.
No matter how you choose to serve them, these Sausage and Egg Pies are sure to be the star of the show!
Storage and Make-Ahead Tips
One of the best things about this recipe is that the Sausage and Egg Pies can be made in advance, making them perfect for meal prep or entertaining.
To store them, simply let the baked pies cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy them, simply reheat the pies in a 350°F oven for 5-7 minutes until warmed through.
For longer-term storage, you can also freeze the baked pies. Once cooled, place them in a single layer on a baking sheet and freeze for 2-3 hours, until solid. Then, transfer the frozen pies to an airtight container or resealable bag and freeze for up to 3 months. To reheat, simply bake the frozen pies at 350°F for 12-15 minutes, or until heated through.
Variations and Dietary Adaptations for Sausage and Egg Pies
Creative Sausage and Egg Pies Variations
While this classic Sausage and Egg Pies recipe is already incredibly delicious, there are plenty of ways to put your own spin on it:
- Switch up the protein by using crumbled bacon, diced ham, or even shredded chicken instead of the breakfast sausage.
- For a vegetarian version, sauté diced bell peppers, onions, and mushrooms to mix into the egg filling.
- Get creative with the cheese, using feta, goat cheese, or a blend of shredded cheeses like cheddar, Monterey Jack, and Parmesan.
- Add a dash of hot sauce or a sprinkle of chili powder for a spicy kick.
- Fold in diced tomatoes, spinach, or other fresh veggies for extra nutrition and flavor.
The possibilities are endless when it comes to customizing these versatile Sausage and Egg Pies!
Making Sausage and Egg Pies Diet-Friendly
Whether you’re following a gluten-free, low-carb, or plant-based diet, you can easily adapt this Sausage and Egg Pies recipe to fit your needs:
- For a gluten-free version, simply use a gluten-free puff pastry or pie crust in place of the regular puff pastry.
- To make it low-carb, swap the puff pastry for a keto-friendly pie crust or even use a muffin tin lined with thinly sliced zucchini or bell pepper instead of pastry.
- For a vegan take, replace the eggs with a plant-based egg substitute and the sausage with crumbled tofu or tempeh. Use vegan cheese or omit the cheese altogether.
No matter which dietary restrictions you’re working with, these Sausage and Egg Pies can be easily tailored to suit your needs while still delivering all the same delicious flavor.
Frequently Asked Questions
Q: Can I use a different type of sausage besides breakfast sausage?
A: Absolutely! Feel free to experiment with different types of sausage, such as Italian, chorizo, or even vegetarian sausage, to customize the flavors of your Sausage and Egg Pies.
Q: How long do the pies take to bake?
A: The Sausage and Egg Pies bake for 18-20 minutes in a 400°F oven, until the eggs are set and the pastry is golden brown.
Q: Can I make the pies in advance?
A: Yes, these pies are perfect for meal prep! Baked pies can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, simply bake the pies at 350°F for 5-7 minutes (refrigerated) or 12-15 minutes (frozen).
Q: How many servings does this recipe make?
A: This Sausage and Egg Pies recipe yields 12 servings, making it perfect for feeding a crowd or meal prepping for the week.
Q: What should I do if the pastry is getting too brown before the eggs are fully set?
A: If the pastry is browning too quickly, simply cover the muffin tin loosely with foil to prevent further browning while allowing the eggs to finish cooking.
Sausage and Egg Pies
- Total Time: 35
- Yield: 12 servings
Description
Indulge in the perfect combination of savory sausage and creamy eggs with these easy-to-make Sausage and Egg Pies. Flaky puff pastry envelops a delectable filling, creating a delightful breakfast or snack that’s sure to satisfy.
Ingredients
– 1 sheet puff pastry, thawed
– 8 ounces breakfast sausage, cooked and crumbled
– 6 large eggs
– 1/4 cup shredded cheddar cheese
– 1 tablespoon chopped fresh parsley
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Preheat oven to 400°F. Grease a 12-cup muffin tin.
2. Roll out the puff pastry on a lightly floured surface to a 12×12-inch square. Cut the pastry into 12 equal squares.
3. Gently press the pastry squares into the prepared muffin cups, pressing the dough up the sides to create a nest.
4. In a medium bowl, whisk together the eggs, cheese, parsley, salt, and pepper.
5. Divide the sausage evenly among the pastry cups, then pour the egg mixture over the top.
6. Bake for 18-20 minutes, or until the pastry is golden brown and the eggs are set.
7. Allow to cool for 5 minutes, then carefully remove the Sausage and Egg Pies from the muffin tin.
8. Serve warm and enjoy!
Notes
For a spicier flavor, try using a hot Italian sausage. You can also experiment with different cheese varieties, such as pepper jack or feta. These pies can be made ahead of time and reheated for a quick and easy breakfast or snack.
- Prep Time: 15
- Cook Time: 20
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American
Conclusion
These Sausage and Egg Pies are truly a breakfast (or brunch!) masterpiece. With their flaky puff pastry shells, savory sausage, fluffy eggs, and melty cheese, they’re the ultimate comfort food that’s also surprisingly easy to make.
Whether you’re feeding a crowd, meal prepping for the week, or just craving a delicious homemade breakfast, this recipe is sure to become a new go-to in your kitchen. So what are you waiting for? Grab the ingredients, preheat your oven, and get ready to enjoy the most amazing Sausage and Egg Pies you’ve ever tasted. Bon appétit!
