Breakfast Pie

Adapted from Eggland's Best, Inc.

  • Crust:
  • 1 1/4 c unbleached flour
  • 1/2 tsp salt
  • 1/4 cup fat-free milk
  • 3 tbsps olive oil
  • Filling:
  • 9 5/8 ozs turkey sausage patties, cooked and crumbled
  • 4 ozs frozen hash browns, thawed
  • 2 ozs cheddar cheese, shredded
  • 5 whole eggs
  • 1/4 cup fat-free milk
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsps parmesan cheese, shredded
Breakfast Pie
To prepare crust, combine flour, salt, milk, and oil in a mixing bowl. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Preheat oven to 375. Spread crumbled turkey sausage evenly into pie crust. Sprinkle hash browns and cheddar cheese evenly over top; set aside. In a mixing bowl, combine eggs, milk, salt, and black pepper. Mix well. Pour evenly into pie crust, covering sausage and hash browns. Sprinkle parmesan cheese evenly over egg mixture. Bake for 35 minutes or until slightly puffed in the middle.
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Posted: 9/26/2013
Rated by 0 users (0.00)
WW Points* : 5.10
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 215
Calories from Fat 107 (50%)
% Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 15%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 100g 33%
Sodium 639mg 27%
Potassium 36mg 12%
Total Carbohydrate15g 5%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.