Sausage Breakfast Pie
Submitted by Joyce Holland, Eastern Illini Electric Cooperative
Servings 6
Ingredients
Crust
- 3 ounces cream cheese
- 1/4 cup butter
- 2/3 cup flour
- 2/3 cup cornflake crumbs
- 1/4 teaspoon salt
Filling
- 12 ounces breakfast sausage
- 1 14-ounce can mushroom stems and pieces drained
- 2 tablespoons onion chopped
- 1/3 cup olives with pimentos sliced
- 1/4 teaspoon dry mustard
- 2 eggs
- 1 cup milk
- 1 cup cheddar cheese shredded
Instructions
- Combine cream cheese and butter in a 1-quart glass bowl. Microwave on high for 15-30 seconds, or until softened.
- Stir to combine and add flour, cornflake crumbs and salt. Mix until the dough holds together. Press the mixture into a 9-inch glass pie pan. Microwave on high 4-5 minutes until crust appears dry, rotating twice.
- For the filling, crumble the sausage in a glass bowl and add onion. Microwave on high for 4-5 minutes, or until the meat is set, stirring halfway through to break up the meat. Drain.
- Stir in the mushrooms, olives and mustard. Spoon into the crust.
- Beat eggs with the milk and pour over the meat. Microwave on high for 7 minutes, or until the egg is almost set, rotating the plate twice.
- Top with the cheddar cheese and microwave on high for 1 minute, or until cheese is melted. Let stand for 10 minutes before serving.
