Perfect Breakfast Pie

Perfect Breakfast Pie Recipe

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Lynnda Cloutier


This is an old standby from Texas Tables.


★★★★★ 1 vote



  • ·
    1 unbaked nine inch pie shell
  • ·
    1 lbs. ground hot breakfast pork sausage or lean pork sausage
  • ·
    1 tbsp. butter
  • ·
    1/2 cup chopped onion
  • ·
    3/4 cup milk
  • ·
    3 oz. cream cheese, cubed
  • ·
    1/4 cup chopped peeled roasted poblano pepper
  • ·
    3 eggs
  • ·
    1 cup shredded white cheddar cheese
  • ·
    3/4 tsp. worcestershire sauce
  • ·
    1/4 tsp. salt
  • ·
    1/8 tsp. freshly ground pepper

How to Make Perfect Breakfast Pie


  1. Preheat oven to 350. Bake pie shell for 8 minutes. The pie shell will be partially baked. Let stand until cool. Increase oven temperature to 375. Brown sausage in skillet, stirring until crumbly; drain. Wipe skillet with paper towel. Melt butter in skillet over medium heat and add the onion. Sauté until onion is tender. Stir in milk and cook just until steam begins to rise. Remove from heat and immediately stir in cream cheese and poblano pepper. Whisk eggs in bowl until mixed. Stir the eggs, cheese, Worcestershire sauce, salt and pepper into the cream cheese mixture. Pour into the pie shell and top with the sausage. Bake for 50 to 60 minutes or until set, covering loosely with foil if needed to prevent overbrowning. You may prepare up to 2 days in advance and store, covered, in refrigerator. Reheat just before serving. Serves 6 to 8

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