Description
A twist on the traditional Pot Pie. Hashbrown crust filled with eggs, sausage and cheese, topped with pie crust. Original Recipe from PocketChangeGourmet.com
Ingredients
Scale
- 30 ounces shredded Hash browns
- 4 Tablespoons butter, melted
- 4 Eggs
- 4 Tablespoons heavy whipping cream
- 1 Cup shredded cheese
- 1 pound Pork Sausage
- Green onion, chopped finely
- 1 ready-made pie crust
- Sausage gravy mix
- Salt and Pepper to taste
Instructions
- In a bowl mix hash browns and melted butter, season to taste with salt and pepper
- In a large muffin tin form hash brown mixture, being sure to completely cover the sides and bottom
- Bake for 20 minutes at 450 degrees, until golden and beginning to crisp
- While that is cooking fry up sausage and set aside
- In a large mixing bowl combine eggs, heavy whipping cream and 1/4 of sausage
- When the hash browns are done pour the egg mixture into them
- Top with green onions and shredded cheese
- Place cut pie crust on top
- Lower oven temperature to 350 degrees and bake for 15-20 minutes until firm.
- While pies are cooking prepare your sausage gravy and add remaining sausage
- Prep Time: 15 minutes
- Cook Time: 35 minutes