Breakfast Pot Pies

December 18, 2020
Created by Harmons
50 minutes
Serves 6
  • 3 Tbsp butter, softened, for greasing
  • 3/4 lb pork sausage
  • 8 eggs
  • 2 cups half-and-half
  • 1 1/2 cups milk
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded swiss cheese
  • 1 cup shredded pepper jack cheese
  • 3 Tbsp grated onion
  • 1 1/2 tsp dry mustard
  • 1/2 tsp smoked paprika
  • Salt and freshly ground pepper
  • 2 sheets puff pastry, thawed

Preheat oven to 350°. Butter six (10 oz) ramekins and set aside.

In a frying pan over medium-high heat, add sausage, break into pieces, and cook until evenly browned, about 8 minutes. Drain and let cool.

In a bowl, whisk together eggs, sausage, half-and-half, milk, cheeses, onion, mustard, salt, and pepper. Cover and refrigerate overnight, if desired.

Using a rolling pin, roll 1 sheet of puff pastry into a rectangle about 1/8” thick. Cut dough into 4 pieces. Cut 2 pieces from other sheet of puff pastry. Lay dough into each ramekin, loosely draping dough over edges of ramekins. Prick dough several times on ramekin bottom with a fork. Bake until beginning to turn glossy and lighter in color, about 15 minutes. Remove from oven. Cut six (5”) circles from remaining dough, cut a few decorative slits in circles, and set aside.

Stir and ladle egg-sausage mixture into each ramekin, place on a rimmed baking sheet and top each ramekin with dough circles. Return pies to oven and continue to bake until eggs jiggle slightly and crust is golden brown, about 25 minutes. Let cool about 5 minutes before serving.