Let’s get real with each other for a second. We all should be having pie for breakfast. The trouble with most pies though is that they’re sweet and sugary and filled with fruit and sometimes we just don’t want to eat that first thing in the morning. Don’t get me wrong, I can have a sweet and sugary and fruity pie for breakfast. No problem. I mean, I’m not made of stone. I sometimes want something with a bit more of a savory kick to it, though. You know what I mean? It really all just depends on my mood. Sometimes we all just need potatoes, eggs and cheese first thing when we wake up. I know I do. To which I say, potatoes are always a definitive yes in my book. So here we are, figuratively standing in front of a Breakfast Pie. Let’s try to not lose our cool and just look at the facts. Fact: Pie should only be eaten for breakfast. Fact: Now we have a valid excuse to eat a double crusted pie as our first meal. Fact: I might be crazy, but this pie is anything but.
Do you remember when I made Breakfast Ice Cream a thing? This is just like that, but so much better. Wait. I’ve definitely lost my mind. Ice cream for breakfast is just as good, so let’s say they’re even Steven. Both on the same level. That makes more sense to me. We now have the choice of eating a savory breakfast or a sweet AND savory breakfast. You can thank later. It’s a win win situation for everyone. We should be rejoicing. We should be celebrating. We should be screaming from the highest rooftops just how much we love Jonathan! I mean, how much we love breakfast pie!
So get in the kitchen this weekend and make this pie for yourself, for your friends or for your family. You won’t be disappointed. The only disappointment you’ll have is when the last piece is gone and you realized you didn’t eat nearly as much as you could’ve or wanted to. That’s an extremely sad and depressing scenario. I don’t even want to think about that. The only solution I see is that you have to make two breakfast pies. One for everything else, which of course you’ll still eat from, and then one pie all for yourself. This is the one you eat in secret after you’ve had the first pie. No one needs to know about this second pie. It’ll be our secret.
We start by making the pie dough first. This isn’t just any pie dough though, that wouldn’t be good enough for our breakfast pie. For this pie we’re going to be making the Loaded Baked Potato Pie Crust from the Idaho Potato Chicken Pot Pie!
We’re basically just adding shredded potatoes, crispy bacon, cheese and chives to my go-to pie crust recipe. It’s not big deal, but really, it’s the biggest deal ever.
**Note: When I first used the recipe, it only made enough for 1 pie crust, but since this is a double crusted pie, I just doubled it for the purposes of this pie!**
Divide the dough in half and allow to chill in fridge for at least 1 hour or overnight.
Let’s get to working on that filling. Brown the sausage slices in a skillet with a tiny bit of olive oil. You want to cook and stir it until it’s brown and crispy.
**Tip: I used a chicken apple sausage, but feel free to use whichever kind of sausage you prefer. I like the chicken apple because that’s what I usually get for breakfast whenever I go to a fancy breakfast/brunch restaurant.**
Remove the sausage from the skillet, placing it on a plate or platter. Set aside. Then add the diced potatoes and cook until brown and super crispy. One of my favorite things about breakfast potatoes is when they are super well down and crunchy. That’s what you want here.
**Note: I’ve precooked the potatoes in the microwave for about 8 to 10 minutes to soften them up. You boil the potatoes or bake them in the oven, too!**
Once the potatoes are done, transfer those as well and then add another drizzle of oil to the skillet. Throw in the veggies, onion, red bell pepper, orange bell pepper and mushrooms (all the things you’ll find in country potatoes for breakfast! Sauté until soft and just beginning to caramelize.
Once ll of those components are done, allow them to cool down before rolling out the pie dough and filling the pie. Speaking of pie dough, let’s roll out that dough. On a lightly floured work surface, roll out the first crust into a large circle about half of an inch thick.
Place the rolled dough into a 9-inch pie dish, trimming the excess dough around, but leaving about half of an inch thick in overhang.
Fill the pie with the veggies, potatoes and sausage.
**Note: You can toss them together before putting them into the pie, or just layer them in. It just really depends on how you’d like to do it. I’m giving you free reign here.**
Let’s talk about eggs. No breakfast is complete without eggs so calling this a breakfast pie basically requires the use of eggs. Scramble half a dozen eggs in bowl with the milk, salt and pepper.
Pour the eggs into the crust, over all of the filling ingredients, and then top with lots of shredded cheddar cheese.
**Tip: Feel free to use whatever kind of cheese you like or have on hand. I’m not completely married to the idea of cheddar, but that’s all I had on hand. Smoked gouda or fontina would be great in this!**
Roll out the second dough and then place it over the top of the pie. Trim the excessing, again, leaving about half an inch extra and then tucking it under the bottom crust. Then using your fingers or a fork, crimp the edges to seal them. Cut a few slits on the top to allow steam to escape during baking.
Brush the entire top (don’t forget the edges) with egg wash because we want to make sure it gets extra golden brown and delicious on top.
Bake in a preheated 350ºF for about 35 to 40 minutes or until golden brown all around. Remove from the oven and allow to cool down slightly before cutting and eating.
**Tip: When the pie first comes out of the oven, it’s hotter than hot and I don’t want you to get burned. That’s why it’s best to let it cool down a bit, but also, it helps with the slicing.**
This is a great pie for a hearty brunch where you can have a few other delicious things on the side of this pie. I like to eat this for breakfast, lunch and dinner with a tossed salad on the side. It’s great by itself in the early morning because you have everything you need. Eggs, potatoes, sausage, veggies, and cheese all rolled into one with a flaky crust loaded with bacon more cheese and potatoes.
You can make the dough in advance and just store it in the fridge for up to 2 days, or you can freeze the dough and keep it in the freezer until ready to use it. Thaw the dough overnight in the fridge the night before. Fill and bake the next day!
If you are vegetarian, or aren’t but just feel like making and eating a vegetarian dish, you can totally leave out the sausage in the filling and the bacon in the crust. It wouldn’t be the end of the world. I wouldn’t be mad. Maybe a little sad but that’s it.
If you have any leftover pie (crazy, I know) you can wrap it up and place it in the fridge. Then just rewarm it in the oven or the microwave, if you’re into that sort of thing. If you’re afraid of the microwave, then eat it cold. It’s great cold as well.
Make this breakfast pie next time you’re having a small gathering for breakfast or Sunday brunch. Make this breakfast pie next time you’re wanting pie for breakfast, even if it’s only you that’s eating it. Believe me, that’s a good thing. Do yourself a favor and make this breakfast pie right now, and then eat the entire thing. Believe me, that’s also a good thing. Enjoy!
- 2 medium baking potatoes
- 3 1/2 cups all-purpose flour
- 4 teaspoons granulated sugar
- pinch of kosher salt
- 12 tablespoons cold unsalted butter, cubed
- 8 tablespoons vegetable shortening
- 1 cup sharp cheddar cheese, shredded
- 1 cup cooked bacon, crumbled
- 3 tablespoons chives, chopped
- 6 to 8 tablespoons ice water
- 2 tablespoons olive oil
- 3 chicken apple sausage links, sliced
- 2 medium baking potatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh rosemary chopped
- 1/2 yellow onion, diced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 2 jalapeños, diced
- 1 cup mushrooms, sliced
- 6 large eggs
- 2 tablespoons milk
- 1/2 cup cheddar cheese, shredded
- 1 egg whisked with splash of water (for egg wash)
- To make the crust, cook the potatoes in the oven, or on the stove top in boiling water, or in the microwave until almost fork tender (not all the way). Allow to cool completely. Carefully peel the potatoes with a knife and shred with a box grater. Set aside.
- In a large bowl, combine the flour, sugar and salt. Cut in the butter and shortening with a pastry blender, a potato masher, two knives or your hands, until it resembles coarse crumbs the size of peas. Fold in the grated potatoes, shredded cheese, crumbled bacon and chives. Add the ice water, a tablespoon at a time, mixing with a rubber spatula by hand until the dough comes together. It should be moist, but not too wet. Divide the dough in half and wrap the dough in plastic wrap. Allow to chill in the fridge for about 1 hour or overnight.
- Preheat oven to 350° F. Cook the potatoes in the oven, or on the stove top in boiling water, or in the microwave until fork tender. Allow to cool completely and then dice. Set aside.
- To make the filling, heat a large skillet over medium-high heat with 1 tablespoons oil. Once hot, throw in the sliced sausage and cook, stirring until browned and crispy, about 3 to 4 minutes. Remove sausage and set aside. Add in the cooked diced potatoes from earlier and spread out in a single layer. Cook until browned and crispy. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic and onion powder and rosemary. Remove from skillet and set aside. Add the remaining tablespoon of oil to the skillet and stir in the veggies. Season with the remaining salt and pepper. Sauté for about 5 minutes until soft and just beginning to caramelize. Remove from heat and allow to cool down.
- On a well floured work surface, roll out 1 of the dough discs into a large circle, about 1/2 an inch thick. Place the rolled dough into a 9-inch pie dish. Fill the pie with the cooled veggies, potatoes, and sausage. In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper until completely whisked. Pour the eggs into the pie over the fillings. Top with cheese.
- Roll out the second dough disc and place over the pie. Trim the edges as needed and fold under the bottom crust. Crimp the edges all around to seal. With a pairing knife, cut a few slits on top to release steam. Brush with egg wash and bake for about 30 to 35 minutes or until golden brown. Remove from oven and allow to cool down slightly before slicing. Enjoy!
- yields: 8 servings, 1 9-inch pie