Meat Pie Madness: Breakfast
Meat Pie Madness: Breakfast
Ingredients
For the Filling
- 1 red onion, sliced
- 1 serrano pepper, sliced
- 1 pack breakfast sausage patties
- 1 pack extra thick cut bacon
- 1 pack shiitake mushrooms, sliced
- 1 handful spinach
- 3 frozen hash brown patties
- 4 eggs, beaten
- 4 ounces cream cheese, softened
- 1 teaspoon butter
For the Pie Crust
- 1 pack store-bought puff pastry
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for the bacon.
⏱️ 5 min•🌡️ 375
- 2
Slice the red onion and serrano pepper. In a large skillet, cook the sliced red onion and serrano pepper over low heat, stirring occasionally, until deeply caramelized. This will take at least 20-25 minutes. Set aside.
⏱️ 25 min
- 3
While the onions are caramelizing, form the breakfast sausage patties into balls. Heat a separate skillet over medium-high heat. Place the sausage balls in the skillet and press them down with a burger press (or a spatula) to flatten them into patties, cooking them like smash burgers until browned and cooked through. Remove from skillet and set aside.
⏱️ 10 min
- 4
Arrange the extra thick cut bacon on the prepared baking sheet. Bake in the preheated oven until fully crispy, about 15-20 minutes, depending on thickness. Remove from oven and set aside.
⏱️ 20 min•🌡️ 375
- 5
Slice the shiitake mushrooms. In a clean skillet, sauté the sliced shiitake mushrooms and spinach over medium heat until the mushrooms are tender and the spinach has wilted. Set aside.
⏱️ 7 min
- 6
Fry the frozen hash brown patties in a skillet according to package directions until golden brown and crispy. Set aside.
⏱️ 10 min
- 7
Melt 1 teaspoon of butter in a small non-stick pan over medium-low heat. Pour in the 4 beaten eggs and cook, gently pushing the cooked edges towards the center, until mostly set. Fold the omelette in half or into thirds. Set aside.
⏱️ 5 min
- 8
Lightly grease a round baking pan (such as a 9-inch pie dish or small cake pan). Unroll one sheet of puff pastry and carefully line the bottom and sides of the prepared pan, allowing some overhang. Trim any excess if needed.
⏱️ 3 min
- 9
Begin layering the pie: Spread half of the caramelized onions and serrano peppers evenly over the bottom puff pastry. Place one cooked breakfast sausage patty on top. Add one fried hash brown patty. Place the cooked omelette over the hash brown.
⏱️ 3 min
- 10
Spread the sautéed mushrooms and spinach over the omelette. Layer the crispy thick-cut bacon on top. Spread the softened cream cheese evenly over the bacon.
⏱️ 2 min
- 11
Add another fried hash brown patty, followed by another breakfast sausage patty. Place the final fried hash brown patty on top, then spread the remaining caramelized onions.
⏱️ 2 min
- 12
Unroll the second sheet of puff pastry and place it over the assembled filling to form the pie lid. Trim the edges and crimp them securely with a fork or your fingers to seal the pie. Cut a star or cross pattern in the center of the top puff pastry to allow steam to escape.
⏱️ 3 min
- 13
Brush the top of the pie with the reserved 1 beaten egg for an egg wash. Place the pie in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 30 min•🌡️ 375
- 14
Remove the pie from the oven and let it rest for 5-10 minutes before slicing. Serve warm and enjoy your Meat Pie Madness!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Meat Pie Madness: Breakfast
For the Filling
- 1 red onion, sliced
- 1 serrano pepper, sliced
- 1 pack breakfast sausage patties
- 1 pack extra thick cut bacon
- 1 pack shiitake mushrooms, sliced
- 1 handful spinach
- 3 frozen hash brown patties
- 4 eggs, beaten
- 4 ounces cream cheese, softened
- 1 teaspoon butter
For the Pie Crust
- 1 pack store-bought puff pastry
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for the bacon.
⏱️ 5 min•🌡️ 375 - 2
Slice the red onion and serrano pepper. In a large skillet, cook the sliced red onion and serrano pepper over low heat, stirring occasionally, until deeply caramelized. This will take at least 20-25 minutes. Set aside.
⏱️ 25 min - 3
While the onions are caramelizing, form the breakfast sausage patties into balls. Heat a separate skillet over medium-high heat. Place the sausage balls in the skillet and press them down with a burger press (or a spatula) to flatten them into patties, cooking them like smash burgers until browned and cooked through. Remove from skillet and set aside.
⏱️ 10 min - 4
Arrange the extra thick cut bacon on the prepared baking sheet. Bake in the preheated oven until fully crispy, about 15-20 minutes, depending on thickness. Remove from oven and set aside.
⏱️ 20 min•🌡️ 375 - 5
Slice the shiitake mushrooms. In a clean skillet, sauté the sliced shiitake mushrooms and spinach over medium heat until the mushrooms are tender and the spinach has wilted. Set aside.
⏱️ 7 min - 6
Fry the frozen hash brown patties in a skillet according to package directions until golden brown and crispy. Set aside.
⏱️ 10 min - 7
Melt 1 teaspoon of butter in a small non-stick pan over medium-low heat. Pour in the 4 beaten eggs and cook, gently pushing the cooked edges towards the center, until mostly set. Fold the omelette in half or into thirds. Set aside.
⏱️ 5 min - 8
Lightly grease a round baking pan (such as a 9-inch pie dish or small cake pan). Unroll one sheet of puff pastry and carefully line the bottom and sides of the prepared pan, allowing some overhang. Trim any excess if needed.
⏱️ 3 min - 9
Begin layering the pie: Spread half of the caramelized onions and serrano peppers evenly over the bottom puff pastry. Place one cooked breakfast sausage patty on top. Add one fried hash brown patty. Place the cooked omelette over the hash brown.
⏱️ 3 min - 10
Spread the sautéed mushrooms and spinach over the omelette. Layer the crispy thick-cut bacon on top. Spread the softened cream cheese evenly over the bacon.
⏱️ 2 min - 11
Add another fried hash brown patty, followed by another breakfast sausage patty. Place the final fried hash brown patty on top, then spread the remaining caramelized onions.
⏱️ 2 min - 12
Unroll the second sheet of puff pastry and place it over the assembled filling to form the pie lid. Trim the edges and crimp them securely with a fork or your fingers to seal the pie. Cut a star or cross pattern in the center of the top puff pastry to allow steam to escape.
⏱️ 3 min - 13
Brush the top of the pie with the reserved 1 beaten egg for an egg wash. Place the pie in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 30 min•🌡️ 375 - 14
Remove the pie from the oven and let it rest for 5-10 minutes before slicing. Serve warm and enjoy your Meat Pie Madness!
⏱️ 5 min