This Breakfast Pot Pie is a warm and cozy dish packed with fluffy eggs, savory sausage, and tasty veggies, all wrapped in a flaky crust. It’s like a hug in a pie!
Making it is super fun! I love how the whole kitchen fills with delicious smells while it bakes. Perfect with a side of fruit to start your day off right! 😊
Key Ingredients & Substitutions
Bacon: Crispy bacon adds a smoky flavor. If you want a healthier option, turkey bacon or even diced ham can work well! I love using applewood smoked bacon for an extra depth of flavor.
Sausage: Breakfast sausage is a classic choice, but feel free to use turkey sausage or a meat substitute like plant-based sausage if you’re looking for a lighter or vegetarian option.
Cheese: Cheddar cheese gives a nice sharpness. If you want something milder, go for Monterey Jack or Colby. For a twist, try adding some feta or pepper jack!
Eggs: Using fresh large eggs is key here. You can use egg whites if you’re looking to reduce cholesterol. Just replace each egg with 1/4 cup of egg whites for the same volume.
Veggies: Onions and bell peppers add sweetness and texture. You can swap them with spinach or kale for a healthier green option, or even toss in some diced tomatoes.
How Do You Ensure the Perfect Egg on Top?
Getting that perfect runny egg yolk requires some care. Here are some tips to nail it:
- Crack the egg gently, right in the center of the pot pie mix to avoid breaking the yolk.
- Place the pot pie back in the oven as soon as you’ve added the egg to prevent the rest from cooling.
- Keep an eye on it! Check around the 7-minute mark. You want the whites fully set but the yolk still jiggly for that lovely runny texture.
Patience is key here. Watch it closely, and you’ll achieve a beautiful golden yolk!
How to Make Breakfast Pot Pie
Ingredients You’ll Need:
For the Filling:
- 6 slices bacon
- 1/2 pound breakfast sausage
- 1 small onion, finely chopped
- 1/2 bell pepper, finely chopped (optional)
- 1 cup mushrooms, sliced (optional)
- 2 cups shredded cheddar cheese
- 6 large eggs, divided
- 1 cup whole milk or heavy cream
- Salt and black pepper, to taste
- 2 teaspoons fresh thyme leaves (plus extra for garnish)
- 1 tablespoon butter or oil (for sautéing)
How Much Time Will You Need?
This tasty Breakfast Pot Pie takes about 15 minutes to prep and about 30 minutes to bake, totaling roughly 45 minutes. It’s a perfect recipe for a cozy weekend breakfast or brunch with family!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will make sure your pot pie bakes evenly and has the perfect golden crust!
2. Cook the Bacon:
In a skillet over medium heat, cook the bacon until it’s nice and crispy. This should take around 5-7 minutes. Once crispy, remove the bacon and set it on a paper towel to drain. When it’s cool, crumble it into small pieces.
3. Brown the Sausage:
In the same skillet with the bacon drippings, add the breakfast sausage. Cook it until it’s fully browned, breaking it up into smaller pieces as you go. Once cooked, remove it from the skillet and set aside.
4. Sauté the Vegetables:
Now, add a tablespoon of butter or oil to the skillet. Sauté the chopped onion and bell pepper (if using) along with the mushrooms for around 4-5 minutes, until they are softened. Make sure to sprinkle a little salt and pepper as they cook for added flavor.
5. Prepare the Egg Mixture:
In a large bowl, whisk together 4 of the large eggs, the milk (or cream), salt, pepper, and thyme until well combined. This will be the delicious custard filling!
6. Mix It All Together:
Next, stir in the cooked sausage, sautéed veggies, half of the shredded cheese, and crumbled bacon into the egg mixture until everything is well combined.
7. Divide and Bake:
Lightly grease six individual oven-safe ramekins or a small baking dish. Divide the egg and sausage mixture evenly among the dishes. Place them in the preheated oven and bake for about 20-25 minutes, or until the edges are set but the center is still a little jiggly.
8. Add the Egg Topping:
Remove the ramekins from the oven and sprinkle the remaining shredded cheese on top of each pot pie. Carefully crack one egg over each pot pie, making sure to keep the yolk intact.
9. Final Bake:
Return the pot pies to the oven and bake for an additional 7-10 minutes, or until the egg whites are fully set and the yolks are still runny.
10. Garnish and Serve:
Once done, take them out of the oven and let them cool slightly. Garnish with fresh thyme leaves and a sprinkle of crumbled bacon for extra flavor and crunch. Serve warm and enjoy your hearty breakfast treat!
This Breakfast Pot Pie is a delightful combination of textures and flavors that will surely make your morning special!
Can I Make This Breakfast Pot Pie Ahead of Time?
Absolutely! You can prepare the filling (everything except the eggs) a day in advance and store it in the refrigerator. When you’re ready to bake, just divide it into the ramekins, add the eggs, and bake as directed.
What Can I Substitute for the Bacon and Sausage?
If you’re looking for alternatives, you can use turkey bacon or chicken sausage for a lighter option. For a vegetarian version, try mushroom or tempeh bacon, or simply load up on more veggies and cheese!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven or microwave until warmed through, keeping in mind that the egg yolks may firm up a bit upon reheating.
Can I Use Different Vegetables?
Yes! Feel free to mix in any vegetables you enjoy, such as spinach, zucchini, or even sun-dried tomatoes. Just make sure to sauté them first to reduce moisture and bring out their flavors!
