Brunch Sausage-Egg Pot Pie With Puff Pastry Crust

“You can prepare the pie a day ahead and refrigerate overnight, or freeze pie for up to one month. Although I have only made this using puff pastry, I would think that you could use a plain pie pastry for this instead of the puff pastry. This is delicious! If you want cut the sausages in half after browning.”

Ingredients Nutrition

  • 1 12 lbs country-style breakfast sausage (I use Johnsonville breakfast sausages for this)
  • 1 small onion, finely chopped (can use 1 shallot, minced)
  • 12 lb fresh mushrooms, sliced
  • 1 (8 ounce) package cream cheese (cut into chunks)
  • 8 large eggs
  • 3 tablespoons whipping cream (can use half and half or milk)
  • 14 cup breadcrumbs (unseasoned)
  • 1 frozen puff pastry sheet, thawed (thaw according to package direction)
  • 3 -4 tablespoons butter, melted


  1. Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
  2. Add in onion or shallot; saute for about 3 minutes or until softened.
  3. Add in mushrooms; saute for about 6 minutes.
  4. Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
  5. Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
  6. In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
  7. Add to the skillet and scramble (leaving slightly undercooked).
  8. Spoon eggs over the sausage.
  9. Sprinkle with breadcrumbs (do not mix in).
  10. On a floured surface roll out pastry to a 9x9 inch square.
  11. Brush with melted butter.
  12. Place on top of the baking dish (butter-side down) and "crimp" edges.
  13. Brush the top of the pastry with more melted butter.
  14. Cut about 5 steam vents in top of pastry.
  15. Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.

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