Lazy Morning Sausage Pie

A hearty and comforting Lazy Morning Sausage Pie made with savory breakfast sausage, eggs, cheese, and a simple biscuit-style crust. Perfect for weekend brunch, holiday mornings, or easy make-ahead breakfasts.

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Ingredients

For the Filling

• 1 lb (450 g) breakfast sausage (pork or turkey)

• 1 small onion, finely diced (optional)

• 6 large eggs

• 1 cup whole milk or half-and-half

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 1 ½ cups shredded cheddar cheese

• ½ cup shredded mozzarella (optional for extra melt)

For the Crust (Simple Biscuit Base)

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ⅓ cup cold butter, cubed

• ½ cup milk

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Step-by-Step Directions

Step 1: Preheat and Prepare Pan

1. Preheat oven to 375°F (190°C).

2. Grease a 9-inch pie dish or baking dish.

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Step 2: Cook the Sausage

1. In a skillet over medium heat, cook sausage until browned, breaking it apart.

2. Add diced onion if using and cook until softened.

3. Drain excess grease and set aside to cool slightly.

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Step 3: Prepare the Crust

1. In a mixing bowl, whisk together flour, baking powder, and salt.

2. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.

3. Stir in milk until a soft dough forms.

4. Press dough evenly into the bottom and slightly up the sides of the prepared pie dish.

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Step 4: Make the Egg Mixture

1. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.

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Step 5: Assemble the Pie

1. Spread cooked sausage evenly over the crust.

2. Sprinkle shredded cheeses over the sausage layer.

3. Pour egg mixture evenly on top.

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Step 6: Bake

1. Place pie in preheated oven.

2. Bake for 35–40 minutes, or until center is set and top is lightly golden.

3. A knife inserted in the center should come out clean.

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Step 7: Rest and Serve

1. Let pie rest for 10–15 minutes before slicing.

2. Serve warm.

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Tips for Best Results

• Use sharp cheddar for stronger flavor.

• Add sautéed bell peppers or spinach for variation.

• For a shortcut version, replace homemade crust with refrigerated biscuit dough or crescent rolls.

• Can be assembled the night before and baked in the morning.

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Storage

• Refrigerate up to 4 days.

• Reheat slices in oven at 325°F (160°C) for best texture.

• Freeze baked pie up to 2 months; thaw overnight before reheating.