Sausage and Gravy Pie with Biscuit Crust Recipe

Skill Level: Easy
Makes: 6 to 8 pieces

Nutrition Per Serving
Serving Size: 1/8 of pie
Calories: 284
Total Fat: 21 g
Saturated Fat: 8 g
Carbohydrates: 15 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 10 g
Cholesterol: 90 mg
Sodium: 450 mg
Total Time: 50 minutes
Hands-on Time: 30 minutes

Craving the ultimate sausage gravy and biscuits upgrade? Dive into this irresistible one-dish breakfast pie that transforms flaky biscuits into a golden crust, cradling a creamy, cheesy sausage filling. It's brunch perfectioneasy to make and guaranteed to wow your crowd!

Ingredients

1 tbsp unsalted butter, plus extra for greasing
4 pieces ready-to-bake biscuit dough (approx. 8 oz)
8 oz breakfast sausage, casing discarded
1 cup half-and-half
1 large egg plus 1 large egg yolk
1 scallion, thinly sliced
Kosher salt and freshly ground black pepper
2 oz white Cheddar or Monterey Jack cheese, grated (about 1/2 cup)

Instructions

Position oven rack in the middle and preheat to 375F. Generously grease a 9-inch pie dish, including up over the rim, with butter.
Gently roll each biscuit dough piece to about twice its size. Stretch and press into the pie dish to cover base and sides fully, pinching seams. Poke bottom all over with a fork. Bake 6 to 8 minutes until sides are golden and bottom firms up. Cool on a wire rack; keep oven on.
In a skillet over medium heat, melt butter and cook sausage, breaking it up, until browned and no longer pink, about 6 minutes. Drain excess grease. Add half-and-half, scrape up bits, and remove from heat.
Whisk egg and yolk in a bowl. Gradually whisk in warm sausage mixture to temper eggs. Stir in scallions, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Sprinkle cheese over prebaked crust, filling gaps. Pour sausage custard on top. Bake 18 to 20 minutes until puffed and set. Slice hot and savor the cozy bliss!