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Sausage and Egg Pie
From the skillet to the fridge. Just wake up the next morning, pop this sausage and egg casserole into the oven and enjoy.
20 mins
50 mins
Serves 8
Recipe Ingredients
| 1 pkg | Owens Sage Roll Sausage OR Owens Regular Roll Sausage |
| 4 oz | White Mushrooms, quartered |
| 1 sm | Red Pepper, diced |
| 4 oz | Herb Flavored Goat Cheese |
| 1 1/2 cup | Heavy Cream |
| 5 | Eggs |
| 1/2 tsp | Dry Mustard |
| 1/2 tsp | Salt |
| 1/2 tsp | Pepper |
Instructions
| 1 | In large skillet over medium heat, crumble and cook sausage until browned. Drain on paper towels. |
| 2 | In same skillet, sauté mushrooms until softened and browned. |
| 3 | In a 9” deep dish pie pan, place sausage, mushrooms and red pepper. Crumble goat cheese on top. |
| 4 | In bowl, whisk cream, eggs, mustard, salt and pepper until combined. Pour over sausage mixture in pie pan. Cover and refrigerate overnight. |
| 5 | In the morning, preheat oven to 325F. |
| 6 | Uncover pie pan and bake for 50 to 60 minutes until light brown and set in center. |
Nutrition Info
| Calories | 480 |
| Total Fat | 43 g |
| Saturated Fat | 21 g |
| Cholesterol | 215 mg |
| Sodium | 580 mg |
| Total Carbs | 3 g |
| Dietary Fiber | 1 g |
| Protein | 43 g |
Allergen Info
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.
