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

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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