Pork Sausage Pie Recipe

Provided By
Pork sausage and green peppers are combined for a nice mixture of flavor in this pie-style entree. With the addition of eggs in this recipe it makes a great breakfast or lunch dish.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 1 pound pork sausage
  • 1/2 cup onion, chopped
  • 1 cup Green Bell Pepper, chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 cup Cheddar Cheese, shredded
  • 1 1/2 cups milk
  • 3/4 cup biscuit mix
  • 3 Eggs
Container: 10-in pie plate
Directions
PREP
25 mins
COOK
30 mins
READY IN
55 mins
  • Preheat oven: 350 dregees F.
  • Lightly grease a 10 X 1-1/2" pie plate.
  • Cook sausage, onion, and bell pepper until sausage is browned. Drain. Stir in salt and pepper.
  • Spread the sausage mixture into the greased pie plate and sprinkle with cheese.
  • In blender, food processor, or with a mixer, beat the remaining ingredients about 15 second, or until smooth. Pour over cheese and sausage.
  • Bake in preheated oven for 30 minutes, or until a knife inserted in the center comes out clean. Note: The last 5 or 10 minutes of baking you may garnish with pepper rings.
  • Allow to stand 5 minutes before cutting.
Similar Recipes
Upside-down Pizza Casserole
canola oil
eggs
flour
milk
mozzarella cheese
Sausage and Pepper Spaghetti Pie
McCormick® Garlic Powder
McCormick® Oregano Leaves
McCormick® Rosemary Leaves
McCormick® Thyme Leaves
(14 1/2 ounces) diced tomatoes
Eggs and Sausage Pie
Cheddar cheese
chopped red peppers
eggs
milk
minced onion

Pork Sausage Pie Recipe Reviews

pork sausage pie

:
Average of 4.50 out of 5 stars
Rating of 4.5 out of 5.0 stars
Ratings (2)
Comments (0)
chiefcharlie User
Rating of 5 out of 5.0 stars
Reviewed By
"We are always searching for sausage recipes to use our ground sausage we get from the locker. We really liked this one. The green peppers added lots of flavor. Could be served for breakfast, brunch, or a light lunch."
samster
Rating of 4 out of 5.0 stars
Reviewed By
"It's really night a pie, which confused me at first. But it is really good. Next time I make it though, I'll be adding a little more flavor though."
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com