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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.