Tuesday, June 8, 2010

Sausage & Potato Breakfast Pie

Adapted from a recipe used at the Inn at Woodhaven (Louisville, KY)

1 large russet potato
Salt and pepper to taste
1 1/2 cups sharp Cheddar cheese*
1 1/2 cups mozzarella cheese*
1 pound Polyface breakfast sausage, browned
4 large or 5 to 6 medium Polyface eggs
1 cup half and half*
Dash cayenne pepper
1/4 cup shredded Parmesan cheese*
*I try to find raw milk cheese when possible and always make with organic dairy products.

Add the potato to a food processor fitted with the shred attachment to create pieces similar to hash browns.

In the bottom of a buttered deep pie pan, add potato pieces. Salt and pepper to taste.

Top with half of the Cheddar and mozzarella cheeses, followed by a layer of cooked sausage, and the remaining cheese.

In a large measuring glass or bowl, mix 4 eggs and 1 cup half and half with a dash of cayenne pepper before pouring over top. Sprinkle shredded Parmesan over top before baking. The pie can be assembled and then refrigerated overnight; just let it sit at room temperature for 20 to 30 minutes while the oven preheats in the morning.

Bake at 350 degrees for 40 minutes uncovered, and an additional 20 minutes loosely covered with foil.

Serves 6.


Submitted by Cindy M - Midlothian

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