Sausage Breakfast Pie Recipe (2024)

This yummy sausage breakfast pie recipe is a really great meal for breakfast, brunch or dinner! This breakfast pie recipe freezes fabulously so makes for a great freezer casserole meal. Make two sausage breakfast pie recipes at once – one to serve – and one pie to freeze for later when you need that perfect meal quickly.

Sausage Breakfast Pie Recipe

I have made this recipe countless times since posting it. Here are a few tips and ideas for variations in making this sausage breakfast pie recipe:

Tips for making this Sausage Breakfast Pie Recipe

● If you do not have Monterey Jack cheese, Colby-Jack cheese works well too.

● If you are cooking frozen no need to thaw, but it will take longer to cook through. Keep an eye on it at the 40-minute mark so it does not burn, however.

● Hubby has me bake the crust part for 20 minutes, not 15 minutes as he likes a crispy crust. I also coat it with a fine layer of oil on the outside before baking the crust. Watch it, though, the top will start to burn, not brown as you might think it would. The crust on this is never really crispy like you would think of well-done hash browns though. More like a firm crust.

● I have also used roll sausage in this recipe – cooking completely as crumbly meat before adding it to this recipe. I actually prefer the little brown and serve type links in this, but in a pinch (in other words when I only have roll in the fridge) that works too as a substitute.

Sausage Breakfast Pie Ingredients:

● 10 Sausage Links, pre-cooked
● 2 cups Hash Brown Potatoes, uncooked
● 2 TBSP Butter
● 2 tsp Vegetable Oil (or canola oil)
● 6 large Eggs
● ½ cup Whole Milk
● Pinch Salt
● Pinch Pepper
● 1½ cups Monterey Jack Cheese, shredded, divided

Sausage Breakfast Pie Mise en Place:

● Large Mixing Bowl
● Measuring Cup
● 9″ Pie Plate
● Knife
● Cutting Board
● Spoon
● Whisk
● Pot Holders

Sausage Breakfast Pie Directions:

● Preheat oven to 375°.
● In a large mixing bowl mix together hash browns, oil, a pinch of salt and pepper and butter until well combined.

● Press firmly the hash brown mixture into a 9″ Pie Plate on the bottom, and up the sides a bit, creating a crust.
● Bake for 15 minutes.

● While the crust is baking, work on the filling.
● Cut each sausage link into 4-6 pieces, or, alternatively, you can use pre-cooked sausage crumbles.
● Whisk together eggs, milk, a pinch of salt and pepper until completely combined.
● Stir sausage and one cup of shredded Monterey Jack cheese into the egg mixture.

● Remove baked crust from oven and pour filling inside; top with remaining shredded Monterey Jack cheese.
● Reduce oven to 350° and bake for 35-40 minutes until cooked throughout. The top should be golden brown and when you wiggle the pan or press on the top the eggs will be firm and not move about.

● If you are making this ahead as a freezer meal; using a disposable pan, you follow all the instructions including baking, and allow to cool completely. Use a Sharpie on the aluminum foil you are wrapping the Sausage Breakfast Pie with, or a piece of tape attached to the aluminum foil to write down cooking directions. Pop in the freezer.

● Makes 6 servings Sausage Breakfast Pie

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