An easy-to-use frozen spinach souffle make this egg, cheese, and sausage pie extra good for breakfast or brunch. It's a favorite at the Goldmoor Inn in Illinois.

Source: Midwest Living


Recipe Summary

30 mins
57 mins
15 mins
1 hr 42 mins


Ingredient Checklist


For crust:
  • Let piecrust stand at room temperature according to package directions. Line a 9-inch pie plate with the pastry. Crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degree F.

  • Meanwhile, in a large bowl, stir together the thawed souffle, milk, eggs, and sour cream; set aside. In a medium skillet, cook sausage, mushrooms and onion until meat is no longer pink; drain. Add sausage mixture to souffle mixture; stir in cheeses.

  • Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 15 minutes before serving. Garnish each serving with spinach leaves, if you like. Makes 6 servings.

Nutrition Facts

415 calories; fat 22g; cholesterol 206mg; saturated fat 9g; carbohydrates 31g; insoluble fiber 1g; protein 22g; vitamin a 1311.9IU; vitamin c 1.8mg; sodium 826mg; calcium 343.3mg; iron 2.2mg.