Breakfast sausage pot pie is a comforting and hearty dish that combines savory sausage, eggs, vegetables, and cheese, all wrapped in a flaky pie crust. It’s the perfect make-ahead breakfast or brunch centerpiece that feels indulgent yet simple to prepare.
Why You’ll Love This Recipe
This breakfast sausage pot pie brings together classic morning flavors in one satisfying dish. It’s warm, filling, and ideal for feeding a family or serving at gatherings. The golden crust holds a flavorful mixture of eggs, sausage, and vegetables, creating a complete meal in every slice. Best of all, it can be made ahead, reheats beautifully, and is customizable to suit different tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (7 ounce) package sausage links
1 (14.1 ounce) package double-crust pie pastry, thawed
6 large eggs, divided
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup shredded Cheddar and Jack cheese
salt and ground black pepper to taste
Directions
- Place sausage links on a microwave-safe plate lined with a paper towel. Microwave at 50% power for 1 to 1 1/2 minutes.
- Preheat the oven to 400°F. Press one pie pastry into an ungreased 9-inch pie plate and set the remaining pastry aside. Whisk one egg in a small bowl to use as an egg wash.
- In another bowl, whisk the remaining 5 eggs together. Cut the sausage into small pieces and add them to the eggs, along with the mixed vegetables, cheese, salt, and pepper. Stir to combine.
- Pour the mixture into the bottom pie crust. Place the second pastry on top and crimp the edges to seal. Cut 3 slits in the top crust and brush with egg wash.
- Bake for 35–37 minutes, or until the internal temperature reaches 165°F and the crust is golden. Cover with foil if the crust browns too quickly.
- Let the pot pie rest for 10 minutes before slicing and serving.
Servings and timing
This recipe yields 8 servings. Preparation takes about 15 minutes, baking takes 35–37 minutes, and resting time is 10 minutes, making the total time around 1 hour.
Variations
- Use spicy sausage instead of mild for extra flavor.
- Swap the mixed vegetables for sautéed spinach, mushrooms, or bell peppers.
- Try Swiss, mozzarella, or pepper jack instead of Cheddar and Jack cheese.
- Add cooked bacon or ham along with the sausage for a meat-lover’s version.
- For a lighter option, use turkey sausage and reduced-fat cheese.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm slices in the oven at 350°F for 10–12 minutes or until heated through. For longer storage, freeze tightly wrapped portions for up to 2 months and reheat directly from frozen at 350°F for 20–25 minutes.
FAQs
Can I make this pot pie ahead of time?
Yes, you can assemble it a day in advance and bake it fresh in the morning.
Can I freeze the whole pie?
Absolutely. Assemble the pie, wrap it well, and freeze. Bake from frozen, adding 15–20 extra minutes.
What type of sausage works best?
Pork sausage links are classic, but chicken, turkey, or plant-based sausages also work well.
Can I use fresh vegetables instead of frozen?
Yes, just sauté them lightly before adding to the filling.
Do I need to cook the sausage completely before baking?
Microwaving or precooking slightly helps, but the sausage will fully cook as the pie bakes.
Can I make this without a top crust?
Yes, you can skip the top crust for a lighter version, but reduce baking time by 5–7 minutes.
How do I keep the crust from browning too quickly?
Cover the pie loosely with foil if the crust gets too dark before the filling is cooked.
Can I make mini pot pies instead of one large one?
Yes, use muffin tins or ramekins and adjust the baking time to about 20–25 minutes.
Is this good for meal prep?
Definitely. Bake, slice, and store portions in the fridge or freezer for easy reheating.
Can I use puff pastry instead of pie crust?
Yes, puff pastry creates a flakier, lighter top layer and works well as a substitute.
Conclusion
Breakfast sausage pot pie is a delicious and filling dish that transforms classic breakfast ingredients into a crowd-pleasing meal. With its golden crust and savory filling, it’s perfect for family brunches, meal prep, or weekend mornings when you want something hearty and satisfying. Versatile, make-ahead friendly, and flavorful, this pot pie is sure to become a breakfast favorite.
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Breakfast Sausage Pot Pie
- Total Time: 1 hr
- Yield: 8 servings
- Diet: Halal
Description
Breakfast sausage pot pie is a hearty, savory dish featuring sausage, eggs, vegetables, and cheese baked inside a golden, flaky pie crust. Perfect for breakfast, brunch, or make-ahead meal prep, this comfort food classic combines all your favorite morning flavors into one sliceable pie. Easy to customize and loaded with protein, this pot pie is ideal for family gatherings or weekend meals. SEO optimized with keywords like ‘breakfast pot pie’, ‘sausage egg pie’, and ‘make-ahead brunch recipe’.
Ingredients
1 (7 ounce) package sausage links
1 (14.1 ounce) package double-crust pie pastry, thawed
6 large eggs, divided
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup shredded Cheddar and Jack cheese
Salt and ground black pepper, to taste
Instructions
- Place sausage links on a microwave-safe plate lined with a paper towel. Microwave at 50% power for 1 to 1 1/2 minutes.
- Preheat the oven to 400°F. Press one pie pastry into an ungreased 9-inch pie plate and set the other pastry aside.
- Whisk one egg in a small bowl to use as an egg wash.
- In another bowl, whisk the remaining 5 eggs. Cut sausage into small pieces and add them to the eggs along with the thawed mixed vegetables, shredded cheese, salt, and pepper. Stir to combine.
- Pour the egg and sausage mixture into the prepared pie crust.
- Place the second pie crust on top and crimp the edges to seal. Cut 3 slits in the top to allow steam to escape. Brush the top with the egg wash.
- Bake for 35–37 minutes, or until the internal temperature reaches 165°F and the crust is golden brown. Cover with foil if the crust begins to brown too quickly.
- Let the pot pie rest for 10 minutes before slicing and serving.
Notes
- Use spicy sausage or turkey sausage for flavor variations.
- Substitute frozen vegetables with sautéed fresh spinach, mushrooms, or bell peppers.
- Try other cheeses like Swiss or pepper jack for a flavor twist.
- Can be made a day ahead and baked fresh the next morning.
- Freeze unbaked or baked pie for up to 2 months for convenient meal prep.
- Make mini pot pies using muffin tins—bake for 20–25 minutes.
- Prep Time: 15 mins
- Cook Time: 37 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 2g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 170mg
