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

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Recipe Summary

prep:
30 mins
bake:
57 mins to 1 hr 3 mins at 450° /325 degree F
stand:
15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 22g; saturated fat 9g; cholesterol 206mg; sodium 826mg; carbohydrates 31g; fiber 1g; protein 22g; vitamin a 1312IU; vitamin c 2mg; calcium 343mg; iron 2mg.

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